Ingredient and Substitutions
Rotisserie chicken. Substitute with cooked and shredded chicken breasts. I love using rotisserie chicken for pot pie because the chicken is so flavorful and half of the work has been done for me. Vegetables: I used onions, carrots, celery and frozen peas. Bell peppers, potatoes, mushrooms, broccoli, corn, green beans or cauliflower will all be delicious too. Use a bag of frozen mixed vegetables for ease. Sauce: I used my simple béchamel sauce/white sauce recipe. The sauce is made by melting butter and flour together to make a roux before stirring in milk and cream and allowing to simmer until thick and smooth. I seasoned the sauce with garlic powder, a pinch of nutmeg, salt and black pepper. I often stir in a handful of cheddar cheese for extra flavor but that’s completely optional. Puff pastry. There is nothing easier than store-bought frozen puff pastry for a pot pie. Use your favorite pie crust or top the chicken filling with biscuit dough for an easy weeknight meal.
How to make chicken pot pie casserole
Can I make this ahead?
This easy casserole can be made the day before serving. I would assemble the entire pot pie but then cover with foil and keep in the refrigerator until you’re ready to bake. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Casserole Recipes
