Can I use canned cream of chicken soup instead?

You bet! While I prefer the homemade sauce for flavor (and to skip the preservatives), in a pinch you can use one can of cream of chicken soup mixed with a half-can of milk or broth. Just reduce the butter and flour in the recipe—no need for a roux if you go this route.

What can I use if I don't have puff pastry?

No worries! Biscuit dough works beautifully—just drop spoonfuls over the filling. Or use crescent roll sheets for quick dough. My grandma swore by pie crust in a pinch—just prick it with a fork before baking so it doesn't puff too much.

Can I add potatoes or mushrooms?

Absolutely! I love throwing in diced potatoes (par-cook them first) or sautéed mushrooms. Green beans, corn, or sweet potatoes work too. Just keep the total veggie amount about the same so your filling doesn't get watery.

How do I keep the pastry from getting soggy?

My trick? Make sure the filling is piping hot when you add the pastry—this gives it a head start against sogginess. And don't forget those steam vents! Letting the casserole sit 5 minutes after baking helps the pastry crisp up further.

Irresistible Chicken Pot Pie Casserole in 30 Minutes

Name: Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup celery, chopped; 1/2 cup onion, diced; 3 tbsp butter; 1/4 cup flour; 2 cups chicken broth; 1/2 cup heavy cream; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash); Salt and pepper to taste

Chicken Pot Pie Casserole

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A deconstructed pot pie with a flaky puff pastry topping, perfect for family dinners.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup celery, chopped
1/2 cup onion, diced
3 tbsp butter
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
Melt butter in a skillet over medium heat. Add onions, carrots, celery, and peas. Cook for 5 minutes.
Stir in flour and cook for 1 minute. Gradually add chicken broth and cream, stirring until thickened.
Mix in shredded chicken. Season with salt and pepper.
Transfer mixture to a 9×13-inch casserole dish.
Roll out puff pastry and place it over the filling. Brush with egg wash.
Bake for 25-30 minutes until golden brown.

Notes

Use leftover rotisserie chicken for quick prep.
Freeze unbaked casserole for a future meal.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 450mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/chicken-pot-pie-casserole-recipe-easy-comfort-food/