Description
A comforting chicken casserole filled with creamy goodness and topped with flaky puff pastry.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup diced carrots (optional)
- ½ small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion (if using) and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1-2 minutes, stirring constantly until golden.
- Gradually whisk in chicken broth and milk or cream, stirring to prevent lumps. Cook until the mixture has thickened, about 3-5 minutes.
- Add cooked chicken, peas, corn, carrots (if using), salt, pepper, thyme, and rosemary. Stir to thoroughly combine all ingredients.
- Pour the filling into the prepared baking dish and spread evenly.
- Roll out puff pastry and place it over the filling, trimming excess dough as needed.
- Cut slits in the pastry to vent steam. Brush the crust with beaten egg for a shiny finish (optional).
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Cover with foil if browning too quickly to prevent burning.
- Let cool for 5-10 minutes before serving.
Notes
For added flavor, garnish with fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg