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%

Steps

1. Preheat oven to 425 degrees F. Grease an 8x8" or 2 quart baking dish.
2. 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.
3. 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.