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When it comes to comfort food, few dishes can evoke the same sense of warmth and nostalgia as a classic chicken pot pie. This beloved dish has long been a staple in households across the country, known for its rich flavors and hearty ingredients. However, in today's fast-paced world, the traditional pot pie can sometimes feel a bit too labor-intensive, requiring hours in the kitchen. Enter the Hearty Chicken Pot Pie Casserole—a delicious twist on the classic recipe that retains all the comforting flavors while simplifying the preparation process.

Classic Chicken Pot Pie Casserole

Discover the ultimate comfort food with the Hearty Chicken Pot Pie Casserole! This delightful dish combines tender chicken, vibrant vegetables, and a creamy sauce topped with flaky pastry, making it perfect for busy families. Easy to prepare and full of flavor, it captures the essence of home cooking while simplifying the classic pot pie recipe. Enjoy a warm, satisfying meal that brings everyone together, whether it's a chilly night or a festive gathering.
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Ingredients
  

3 cups cooked chicken, shredded or diced

2 cups mixed vegetables (carrots, peas, corn, and green beans)

1 small onion, diced

2 cloves garlic, minced

1/3 cup all-purpose flour

3 cups chicken broth

1 teaspoon dried thyme

½ teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream

1 cup frozen puff pastry sheets, thawed

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Aromatics: In a large skillet over medium heat, add a tablespoon of oil. Sauté the diced onion until translucent, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.

      Make the Base: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for about 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Bring to a simmer.

        Add the Chicken and Veggies: Once thickened, add the shredded chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Stir in the heavy cream and let the mixture simmer for another 5 minutes until heated through.

          Transfer to Casserole Dish: Pour the chicken mixture into a greased 9x13 inch casserole dish, spreading it evenly.

            Prepare the Puff Pastry: Roll out the puff pastry sheet and cut into a size that fits your casserole dish. Lay the pastry over the chicken mixture, allowing it to hang over the edges slightly. Use your fingers to crimp and seal the edges.

              Add the Finishing Touch: Brush the top of the puff pastry with the beaten egg for a beautiful golden finish.

                Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the pastry is puffed and golden brown.

                  Cool and Serve: Once baked, let it cool for a few minutes before garnishing with freshly chopped parsley. Serve warm and enjoy!

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6