Chicken Pot Pie Casserole
1 hr(s) 5 mins
Total time6
Serving17
IngredientsEnable cook mode
Ingredients
2
Tbspfresh thyme sprig2
tspminced garlic1⁄4
cunsalted butter1
tspkosher salt2
carrots, peeled diced1
package/sheet of frozen puff pastry dough, thawedchopped italian parsley, for garnish
1⁄4
call-purpose flour1⁄4
tspfreshly cracked pepper1⁄2
white or yellow onion, diced11⁄2
clow sodium chicken broth1⁄2
cdry white wine1⁄2
chalf half11⁄2
cdiced baby red or gold yukon potato11⁄2
cdiced baby blue or purple potato1⁄2
bag frozen pea21⁄2
ccooked chicken, cubedDirections
Step 1
Preheat the oven to 375 degrees Fahrenheit. Set a large dutch oven or heavy bottom skillet over medium heat and add in butter. Once the butter has melted, add diced onion and cook until translucent, about 3-5 minutes. Add thyme, garlic, flour, salt, and cracked pepper and stir until pasty, about 1-2 minutes.
Step 2
Add chicken broth and wine. Bring mixture to a simmer, about 5-10 minutes. The sauce will have thickened. Add half and half and stir.
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