Casserole Queen Pot Pie Recipe

Name: Casserole Queen Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry; 2 tablespoons butter; 1 roasted chicken, shredded; 1/4 cup chopped red sweet pepper; 2 medium shallots, thinly sliced; 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon dried tarragon, crushed; 1/4 teaspoon black pepper; 2 cups milk; 1 cup heavy cream; 1/3 cup dry white wine; 1 1/2 cups peas, blanched; 1 1/2 cups carrots, blanched; 2 potatoes, peeled, diced, and boiled; 1 egg plus 1 tablespoon milk, for egg wash

Servings: persons

1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream
1/3 cup dry white wine
1 1/2 cups peas, blanched
1 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tablespoon milk, for egg wash

1
Thaw puff pastry according to package directions.
2
Preheat oven to 425 degrees F.
3
Meanwhile, in a large skillet melt butter over medium-high heat.
4
Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently.
5
Stir in flour, salt, tarragon, and black pepper.
6
Add milk and cream all at once.
7
Cook and stir until thickened and bubbly.
8
Stir in wine, peas, carrots and potatoes; heat thoroughly.
9
Transfer the hot chicken mixture to a 1 1/2-quart casserole.
10
Place pastry over the hot chicken mixture in casserole dish.
11
Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape.
12
Bake in the preheated oven for 30 to 45 minutes.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sheet frozen puff pastry, 2 tablespoons butter, 1 roasted chicken, shredded, 1/4 cup chopped red sweet pepper, and more.

Yes, Casserole Queen Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Casserole Queen Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions