Chicken Pie Casserole (Printable View)

Tender chicken and vegetables baked in creamy sauce with a flaky golden crust.

# What You’ll 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)

# Cooking Steps:

01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.
03 - Stir in flour and cook, stirring constantly, for 1 minute.
04 - Gradually whisk in chicken broth and milk. Simmer until thickened, about 3 to 4 minutes.
05 - Add salt, pepper, thyme, and garlic powder. Stir in cooked chicken, peas, and corn. Simmer 2 minutes then remove from heat.
06 - Pour filling into a 9x13-inch casserole dish.
07 - Unroll puff pastry over filling, trimming excess. Cut small slits to allow venting.
08 - Brush puff pastry with beaten egg to achieve golden crust.
09 - Bake for 30 to 35 minutes until crust is golden brown and filling bubbles.
10 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less stressful and more satisfying.
  • The puff pastry top is pure magic—it rises and browns beautifully while the filling stays creamy underneath.
  • Feeds six people without requiring you to spend your whole evening cooking, leaving time for what actually matters.
02 -
  • Don't skip the egg wash—it's the difference between a casserole that looks homemade and one that looks like you knew what you were doing.
  • If your pastry cracks or tears slightly when you're placing it, don't panic; brush a little water on the torn edges and press gently, then seal with more egg wash.
03 -
  • If puff pastry isn't your thing, pie crust or even biscuit dough works beautifully and gives a different texture—less shatter, more tender.
  • Keep the filling warm when you add the pastry so the bottom crust starts cooking immediately and becomes flaky rather than soggy.

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