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Lunch / Dinner

Chicken Pot Pie Casserole

A weeknight favorite and the hit of potluck dinners everywhere, casseroles just may be the epitome of comfort food. This Chicken Pot Pie Casserole includes everything you love in a traditional pot pie, plus autumnal flavors like sweet potatoes, apples, curry, and cinnamon.

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Ingredients

FOR THE CRUST, CUT:

FOR THE FILLING, HEAT:

WHISK:

Cut one sheet of puff pastry into widthwise strips for the lattice crust. Slightly roll out the other sheet of pastry so it’s as long as the baking dish before cutting it into lengthwise strips.

Instructions

For the crust, cut pastry sheets into 1-inch-wide strips. On a parchment-lined baking sheet, weave strips into a lattice pattern; freeze while preparing filling.

Preheat oven to 350°. Lightly coat a 9×13-inch baking dish with nonstick spray.

For the filling, heat 2½ cups broth, sweet and russet potatoes, onions, celery, and garlic in a large skillet over medium-high; cook until vegetables are slightly soft, about 8 minutes.

Whisk together remaining ¾ cup broth, cream, flour, curry powder, and cinnamon. Pour slurry into vegetable mixture; cook and stir until thick and bubbly. Add chicken, apple, peas, cilantro, and lime juice; season with salt and pepper. Pour filling into prepared baking dish.

Bake filling until bubbly and until crust golden brown, 25–30 minutes. Place crust on top of pie before serving.

Weave 1-inch-wide strips of puff pastry into a lattice that's the same size as your baking dish.

Weave 1-inch-wide strips of puff pastry into a lattice that's the same size as your baking dish.

Add frozen peas and apples just before baking, so peas retain their color and apples don't get mushy.

Add frozen peas and apples just before baking, so peas retain their color and apples don't get mushy.

Nutritional Facts

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