Chicken Pot Pie Casserole

Serves: 6
Prep Time: in
Cook Time: in
Chicken pot pie, in less than an hour? Thanks to some smart techniques, like using puff pastry and Bell & Evans Fully Cooked Grilled Diced Breast Pieces, this cozy dish can feed the family at dinnertime without tons of prep. Succulent meat and tender vegetables in a creamy, bone broth gravy, topped with a burnished crust — sounds like a winner!

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. Melt butter in a large shallow Dutch-oven over medium heat.
  3. Stir in onions, celery, potatoes, carrots and thyme, and cook until vegetables start to soften, about 3-4 minutes. Season with salt and pepper. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in broth and simmer, stirring occasionally, until sauce thickens, about 8-10 minutes. Season with additional salt, to taste. Stir in chicken and peas and remove from heat.
  4. On a lightly floured work surface, cut pastry into enough squares to cover the Dutch-oven. Arrange squares on top of chicken mixture, brushing each square with egg and slightly overlapping.
  5. Transfer to oven and bake until top is golden-brown and vegetables are fork-tender, about 15-18 minutes. Serve and enjoy.
Bell & Evans Organic Bone Broth

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Save $5 on Bell & Evans Organic Chicken Bone Broth—perfect for sipping, soups, gravies, and any of your favorite dishes that call for Chicken Broth.

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