Description
A golden, restaurant-quality casserole with juicy chicken, cream sauce, and flaky pastry, baked in one pan for easy cleanup. Tender vegetables and aromatic spices create deep flavor in under an hour.
Ingredients
1.5 lb boneless, skinless chicken thighs
1 lb puff pastry sheet (12-inch frozen rectangle)
2 medium yellow onions
1 cup heavy cream
3 medium carrots
2 Russet potatoes
1 tbsp olive oil
Salt, pepper, garlic powder
1 tsp butter (optional for sautéing vegetables)
1 cup chicken stock
1 tbsp flour (optional for thickening)
Instructions
Preheat oven to 400°F (200°C)
Heat skillet over medium heat, add olive oil
Season chicken thighs with salt, pepper, and garlic powder
Sear chicken in oven for 10 minutes until golden
Melt butter in skillet, sauté onions and carrots for 5 minutes
Peel and chop potatoes into 1/2-inch cubes
Add potatoes, chicken stock, and flour to skillet
Cover and simmer for 10 minutes or until tender
Stir in heavy cream
Place puff pastry sheet over filling
Bake for 25 minutes until pastry is golden and crisp
Notes
Use leeks instead of onions for sweeter flavor
Substitute coconut cream for dairy-free version
Cast-iron skillet ensures even baking
Pastry seals in juices for tender filling
Leftovers reheat well in oven
- Prep Time: 25
- Cook Time: 40
- Category: Trending
- Method: Baking
- Cuisine: American comfort
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
