Chicken Pot Pie Casserole

Chicken pot pie, casserole-style! With a tender, flaky crust and all the flavors you'd expect from this classic comfort food.

Prep: 15

Cook: 30

Total: 45

Yield:9 servings

Preheat oven to 400° Fahrenheit. Spray 9x9 baking dish with cooking spray. Set aside.
Melt 4 tablespoons butter in large skillet. Sauté 2 small chopped potatoes, 1 stalk diced celery, 1 chopped carrot, ½ cup frozen peas until crisp-tender, approximately 5 minutes.
Sprinkle 4 tablespoons all purpose flour, salt, freshly cracked black pepper, 1 teaspoon garlic powder, 1 tablespoon dried thyme, pinch nutmeg. Stir to coat all vegetables.
Cook one minute, stirring constantly. Gradually add 2 cups chicken broth, 1 cup milk; cook over medium heat, stirring constantly until thick. Add 2 cups chopped roasted chicken. Taste for seasoning, adding additional salt or freshly cracked black pepper as desired. Pour filling into prepared baking dish.
Unfold thawed puff pastry onto lightly floured surface. Gently press together seams, rolling out to extend size to fully cover filling. Place puff pastry over filling.
Add 1 egg and 1 teaspoon water to small bowl. Whisk together. Use pastry brush to brush egg mixture over top of puff pastry. Use sharp knife to cut several slits into puff pastry.
Bake 30 minutes, or until puff pastry is golden and filling is bubbly. Let rest 5 to 10 minutes before serving.

Sage: Be sure you’re using dried sage, not ground sage! Ground sage is incredibly strong and 1 teaspoon of it will overpower the rest of the dish. You need dried sage for this recipe!
Make-Ahead Option: Cook and prepare filling, topping with puff pastry. Cover with plastic wrap and store in freezer up to 3 months. When ready to serve, remove from fridge. Cook according to recipe instructions, adding more bake time if heating casserole from frozen.