adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Pot Pie Casserole
Chicken Pot Pie Casserole
0 Likes
Total Time:
75 minutes
Delicious chicken pot pie casserole with flaky puff pastry crust.
Ingredients:
  • 3 tablespoons unsalted butter
  • 1 cup frozen chopped onion
  • 0.25 cup all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon table salt
  • 0.75 teaspoon black pepper
  • 1.5 cups whole milk
  • 1.5 cups chicken broth
  • 2.5 cups chopped cooked chicken
  • 1 (16 ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans) (3 cups)
  • 0.33 cup chopped fresh flat-leaf parsley
  • 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®)
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) for the perfect baking temperature.
  • In a large Dutch oven over medium heat, melt the butter until it starts to sizzle. Add the onion and sauté until it becomes tender and translucent, stirring frequently, for about 5 minutes.
  • Add flour, fragrant thyme, zesty mustard, aromatic garlic powder, onion powder, and a pinch of salt and pepper. Stir constantly and cook for 1 minute.
  • Slowly combine the milk and broth with the flour mixture, stirring constantly until it thickens and bubbles, about 3 to 5 minutes. Add chicken, vegetables, and parsley. Take it off the heat, cover, and keep warm.
  • Lay out crescent dough sheets on a cutting board. Slice each dough sheet into 12 (1-inch) strips horizontally to make 24 strips in total. Roll each strip into a spiral shape.
  • Spread the chicken mixture into a gently greased 13- x 9-inch baking dish and place the dough spirals on top of the filling.
  • Bake at the temperature until the filling bubbles around the edges and the crescent dough is golden brown, which should take 20 to 25 minutes. Allow it to rest uncovered for 15 minutes before serving.

Similar Recipes