Chicken Pot Pie Casserole Freezer Meal
A comforting and hearty chicken pot pie casserole that’s perfect for freezing and baking later. Loaded with tender chicken, vegetables, and creamy sauce, topped with flaky puff pastry for an easy and delicious meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
Ingredients
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 sheet frozen puff pastry, thawed
1 large egg, beaten
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2 minutes without browning.
Gradually whisk in the chicken broth and milk, continuing to stir until the sauce thickens, about 5 minutes.
Stir in the salt, black pepper, dried thyme, and dried rosemary.
Add the shredded cooked chicken and thawed mixed vegetables to the sauce. Stir to combine and heat through for 2-3 minutes. Remove from heat.
Transfer the chicken mixture to a 9×13 inch casserole dish and spread evenly.
Unfold the thawed puff pastry sheet and place it over the chicken mixture, trimming any excess pastry around the edges.
Brush the beaten egg over the puff pastry to give it a golden finish.
If baking immediately, place the casserole in the preheated oven and bake for 35-40 minutes or until the puff pastry is golden brown and the filling is bubbly.
For freezing: cover the casserole tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
To bake from frozen, preheat oven to 375°F (190°C). Remove plastic wrap and cover with foil. Bake for 45 minutes, then remove foil and bake an additional 15-20 minutes until puff pastry is golden and filling is hot.