This Chicken Pot Pie Casserole is rich and delicious and is ready in under 30 minutes! Get ready to be blown away by the flavor of this comfort food classic
4chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2tablespoonscooking oil
1/3cupbutter
1/3cupall-purpose flour
1quart(4 cups) heavy cream
4tspchicken base(sold near the bouillon) See Notes**
1tablespoonminced garlic
1/2small yellow onion, minced
1cupfrozen green peas, cooked
1cupchopped cooked carrots
Pinchfresh grated nutmeg, optional
Instructions
Preheat oven to 350° F.
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
Meanwhile, Cut each sheet of frozen puff pastry into 1-inch strips. On a large cookie sheet, weave strips into a lattice large enough to cover the 8-inch x 8-inch pie dish. Brush the beaten egg onto the lattice square. Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to assemble the casserole.
Into the same large skillet, melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Pour the hot mixture into an 8-inch x 8-inch oven-proof pan or pie dish and top with the pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Notes
Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label. For Orrington Farms (the brand I use) it is 1 teaspoon per cup of liquid. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly salty and otherwise inedible dish.