Chicken Pot Pie Casserole

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

Ingredients

• 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 
• 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

1. Preheat the oven to 400F.

2. Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.

3. 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.

4. 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.

5. Add the chicken broth and bring to a simmer.

6. Whisk in the flour and cook for 1 minute more, then pour into the casserole dish.

7. Cut the puff pastry into rough 2-inch squares and gently scrunch together, tucking them into the casserole like dumplings.

8. Bake for 20-30 minutes, until the pastry is puffed and golden. Serve immediately.

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