Chicken Pot Pie Casserole
Recipes Chicken Main Dish Meal ideas Seasonal cooking
Description
Making chicken pot pie has never been easier when you make this chicken pot pie casserole. It tastes just like the classic dish, but is much easier to prepare. It has a creamy filling with vegetables and chicken and topped with a fluffy biscuit topping.
Ingredients
Filling:
4 medium carrots, peeled and sliced
3 medium celery ribs, sliced
3 c. low-sodium chicken broth
1/2 t. salt
1/2 t. black pepper
1/2 t. dried rosemary
1/2 t. dried sage
2 T. butter
1 small white onion, diced
1/4 c. all-purpose flour
2 c. shredded chicken (or diced)
1/2 c. frozen peas
Topping:
1 1/2 c. all-purpose flour
1/2 T. baking powder
1 t. granulated sugar
1 t. salt
1/2 c. cold butter
3/4 c. milk, whole, 2%, or 1%
Directions
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Preheat oven to 425 degrees F. Grease an 8x8" or 2 quart baking dish.
Add the diced carrots and sliced celery ribs to a medium saucepan. Pour in the chicken broth; season with the salt, pepper, rosemary and sage. Bring to a boil over high heat. Reduce heat to medium; simmer for 8 minutes, until the carrots are softened.
Meanwhile, in another saucepan melt 2 T. butter over medium heat; sauté the diced onion until softened, about 5 minutes. Add 1/4 c. all-purpose flour; stir until well combined. Cook for 1 to 2 minutes until golden.
Ladle out 1/2 to 1 c. chicken broth from the vegetable mixture; whisk into the onion/flour mixture; stir until thickened. Pour mixture back into the vegetables; cook over low heat for 3 to 5 minutes. Stir in the chicken and the frozen peas. Remove from heat.
Topping:
In a large bowl, stir together the all-purpose flour, baking powder, sugar, and salt.
Grate 1/2 c. cold butter; stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the milk while stirring the dough, until it comes just together to form a soft dough. Avoid overmixing.
Pour the filling into the prepared baking dish. Drop spoonfuls of the topping evenly over the filling.
Bake 40 to 45 minutes, until the topping is golden brown.
Let cool for 10 minutes.
Serve.
6 servings.
Prep Time
Cook Time
