Chicken Pot Pie Casserole
HOME > Recipes > Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ingredients

  • 2 tbsp. flour, plus more for rolling

  • 1 sheet (14 to 17.3 oz.) frozen puff pastry, thawed (I like Dufour)

  • 1 egg

  • 1 rotisserie chicken

  • 4 tbsp. butter

  • 1 carrot, peeled and cut into 1/4-inch pieces

  • ½ bulb fennel, chopped into 1/4-inch pieces

  • 1 large shallot or small onion, chopped

  • 1 stalk celery with leafy top, chopped

  • 1 small bundle green asparagus or white asparagus—bottom thirds of stalks trimmed and tops thinly sliced on an angle

  • 2 large cloves garlic, chopped

  • 1 rounded tsp. (about 1/3 palmful) herbes de Provence

  • Salt and finely ground white or black pepper

  • ½ cup white wine

  • 2 cups chicken stock

  • 1 small container (1.5 oz.) or about 2 tbsp. veal or chicken demi-glace (optional)

  • ½ cup heavy cream

  • 3 tbsp. fresh tarragon leaves (stripped from a few sprigs), chopped

  • 2 tbsp. Dijon mustard (I like Maille)

  • A little freshly grated nutmeg, to taste

  • ½ cup frozen peas

Preparation

  • Step 1

    Preheat the oven to 400°.

  • Step 2

    Line a baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Unfold the pastry. Gently roll out the pastry a bit to smooth out the creases. Cut the pastry horizontally in half, then cut each half crosswise in half. Cut each section into 2 to 3 strips and arrange on the parchment paper. In a small bowl, beat the egg with about 2 tsp. water. Brush the pastry with the egg wash. Bake the puff pastry strips until puffed and deep golden, about 20 minutes.

  • Step 3

    Pull or chop the chicken meat into bite-size pieces. (Reserve the skin and bones for stock.)

  • Step 4

    Meanwhile, in a deep skillet, melt the butter over medium to medium-high heat. Add the carrot, fennel, shallot, and celery and cook, stirring often, until softened, about 5 minutes. Add the asparagus, garlic, and herbes de Provence; season with salt and pepper. Cook until the asparagus starts to soften, about 3 minutes more. Stir in 2 tbsp. flour. Whisk in the wine and cook until absorbed, about 30 seconds. Add the stock and the demi-glace (if using) and stir until dissolved. Cook, stirring often, until the sauce thickens, about 2 minutes. Stir in the cream and reduce heat to low. Add the tarragon, Dijon, and nutmeg. Stir in the chicken and peas. Cook until the chicken is heated through, about 2 minutes.

  • Step 5

    Transfer the chicken filling to a 3-quart casserole dish. Top with the puff pastry strips.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...