Ingredient :

- 2 cups cooked chicken, shredded or diced

- 1 cup frozen mixed vegetables (carrots, peas, corn)

- 1 can cream of chicken soup

- 1 cup chicken broth

- 1 cup milk

- 1 cup all-purpose flour

- 1/4 cup olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 sheet frozen puff pastry, thawed

Directions :

1. Preheat your oven to 375 degrees F (190 degrees C).


2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, and milk. Mix well until everything is evenly coated.


3. In a separate small bowl, mix together the all-purpose flour, olive oil, salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. This will create a seasoning mixture that will serve as the base for the pot pie filling.


4. Pour the seasoning mixture into the large mixing bowl with the chicken and vegetables. Stir until the mixture is well combined and all ingredients are evenly coated.


5. In a 9x13 inch baking dish, pour the chicken pot pie filling. Spread it out evenly to cover the bottom of the dish.


6. Unroll the thawed puff pastry and place it on top of the filling in the baking dish. Use a knife to cut slits into the pastry to allow steam to escape.


7. Bake the chicken pot pie casserole in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.


8. Let the casserole cool for a few minutes before serving. Enjoy your delicious and easy chicken pot pie casserole!