Chicken Pie Casserole (Print Version)

A hearty dish with chicken, peas, carrots, and a flaky pastry topping, perfect for family dinners.

# What You Need:

→ Chicken and Vegetables

01 - 3 cups cooked chicken breast, diced or shredded
02 - 1 cup frozen peas
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen corn
06 - 1 small onion, finely chopped

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon garlic powder

→ Topping

15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten (for egg wash)

# How to Prepare:

01 - Set oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes.
03 - Stir in flour and cook, stirring constantly, for 1 minute.
04 - Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 3 to 4 minutes.
05 - Season with salt, pepper, thyme, and garlic powder. Stir in cooked chicken, peas, and corn. Simmer for 2 minutes, then remove from heat.
06 - Transfer mixture into a 9x13-inch casserole dish.
07 - Unroll puff pastry over filling, trimming edges as needed. Cut small slits to allow steam to escape.
08 - Brush the puff pastry surface with beaten egg for golden finish.
09 - Place in oven and bake 30 to 35 minutes until crust is golden and filling bubbles.
10 - Remove from oven and allow to cool 10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in about an hour and somehow tastes like you've been cooking all day.
  • The creamy filling and golden pastry top satisfy that deep craving for comfort food without any complicated steps.
  • You can prep it ahead and bake it when you need dinner, which has saved me countless times.
02 -
  • If your sauce looks too thin when you take it off the heat, it will thicken more as it cools and bakes—don't panic and add more flour.
  • Thawing the puff pastry at room temperature instead of in the fridge makes it way easier to unroll without tearing.
  • The egg wash is non-negotiable if you want that gorgeous golden crust that people photograph before eating.
03 -
  • Keep your puff pastry cold until the moment you place it on the filling—warm pastry doesn't puff as dramatically and can stick to itself.
  • If you don't have puff pastry, pie crust or even biscuit dough works beautifully and might even feel more homestyle.

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