Chicken pot pie casserole

Two classic comfort carbs—pot pie and dumplings—combine for the ultimate satisfying family meal. It’s a cinch to make with frozen puff pastry, and even easier if you have leftover rotisserie chicken in the house.

Chicken Pot Pie Casserole


  • 2 tablespoons canola or vegetable oil
  • 1 large garlic clove, minced
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces, or 2 cups shredded rotisserie chicken
  • 1 cup frozen corn
  • 1 small red or yellow onion, minced
  • 1 teaspoon kosher salt
  • 2 large celery stalks, diced
  • 2 cups chicken broth
  • 1 large bell pepper (any color), diced
  • 1 tablespoon all-purpose flour
  • 1 large carrot, peeled and diced
  • 1 sheet puff pastry, thawed

Yield: 6 Servings


  • Preheat the oven to 400F.
  • Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.
  • If using uncooked chicken breast, add the chicken and cook about 2 minutes per side until browned. Transfer to a deep, square casserole dish. If using pre-cooked chicken, place in the casserole dish and reserve.
  • Add the onion, celery, pepper, carrot, garlic and corn to the skillet and sprinkle with the salt. Cook, stirring frequently, for 5 minutes until the vegetables are crisp-tender.
  • Add the chicken broth and bring to a simmer.
  • Whisk in the flour and cook for 1 minute more, then pour into the casserole dish.
  • Cut the puff pastry into rough 2-inch squares and gently scrunch together, tucking them into the casserole like dumplings.
  • Bake for 20-30 minutes, until the pastry is puffed and golden. Serve immediately.

This recipe originally appeared on iVillage.