Chicken Pot Pie Casserole Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups cooked and shredded chicken
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups frozen vegetable medley (carrot, peas)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 teaspoon water
Directions
  1. Preheat the oven to 400 F. Lightly grease a 9x13-inch casserole dish.
  2. Add the chicken, cream cheese, sour cream, soup, garlic powder, salt, and pepper to a large bowl. Stir vigorously to combine.
  3. Add the chicken mixture to the casserole dish.
  4. Add the vegetables, stirring to incorporate.
  5. Roll the puff pastry out and cut it into 1-inch squares.
  6. Add the squares to the casserole by overlapping them gently.
  7. Combine the egg and water.
  8. Brush the egg wash across the puff pastry.
  9. Place the casserole dish in the oven and bake until the puff pastry is deeply golden browned, about 30 to 40 minutes.
  10. If desired, top with flaky salt, pepper, and thyme to serve.