This classic casserole is loaded with tender bits of chicken and a rich and creamy sauce. Topped with puff pastry, this is a fast and easy weeknight meal.
This recipe uses chicken, mushrooms, shallots, chicken broth, bechemel sauce, salt, black pepper, and puff pastry. You can use rotisserie chicken and/or add additional veggies.
In a large skillet, heat the olive oil then saute the onions for 2 minutes. Add in the mushrooms and continue cooking until tender.
Once the mushrooms have cooked down and are nicely browned, add in the cooked and shredded chicken then the chicken broth. Simmer on medium for 3 to 4 minutes.
Add in the bechamel sauce and simmer for 4 to 5 minutes, stirring regularly, until nicely thickened. If adding other veggies do so now.
Pour the mixture into a prepared baking dish, then top with a layer of puff pastry. Brush the top of the pastry with melted butter then bake for 25 to 30 minutes until golden brown.