Chicken Pot Pie Casserole
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Chicken Pot Pie Casserole


  • 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


  • 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.

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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...