"Whoever thought to combine creamy roast chicken and flaky, buttery pie must have been a genius. A hearty dish built with savory pulled chicken, rich and creamy broth, and plenty of tender vegetables, the stew is hard not to fall in love with, especially when covered in the layers of a crunchy pie crust. It's not hard to make, either, especially if you have leftover chicken and a store-bought crust shortcut."
"Developed with Michelle McGlinn, this chicken pot pie casserole only takes 10 minutes to prepare, most of which is spent arranging the flaky puff pastry topping. Creamy layers of pulled chicken, cream of chicken soup, sour cream, cream cheese, and tender vegetables are baked into a casserole topped with puff pastry, and the whole delicious dish is ready to eat in just 30 minutes. For cozy comfort any day of the week, let the oven do the work with this creamy casserole."
Pulled chicken combines with softened cream cheese, sour cream, cream of chicken soup, garlic powder, salt, pepper, and frozen mixed vegetables to create a rich filling. The mixture is placed in a lightly greased 9x13-inch casserole dish and topped with thawed puff pastry brushed with an egg wash. Flaky salt and thyme are used as finishing toppings. Prep takes about 10 minutes, most spent arranging the pastry, and the casserole is ready to eat in roughly 30 minutes total. The recipe accommodates leftover cooked chicken and uses a store-bought crust as a shortcut. The dish requires no stovetop and bakes in one pan.
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