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.

Recipe courtesy of Casey Barber

Chicken Pot Pie Casserole

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    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 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

    directions

    Prep: 15 min Total:
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    • 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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