CHICKEN POT PIE CASSEROLE

Rose Dailey

By
@daileysbaby

This is such a great comfort food meal.

You can use any combination of veggies...your choice. Just make sure they are not overcooked. You wouldn't want mushy vegetables.

Also, turkey can be used instead of chicken.
Use up that leftover turkey and maybe some of the veggies at Thanksgiving :-)


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Ingredients

4 c
cooked, chopped chicken
1 c
sliced carrots
1 c
sweet peas
1 c
chopped, sauteed onions
1 c
partially cooked, diced potatoes
2 stick
butter
1 tsp
salt
5 tsp
baking powder
1 1/2 c
all purpose flour
1 1/2 c
milk ( i use evaporated milk for richness )
1 can(s)
cream of celery soup
1 can(s)
cream of mushroom soup
1/2 c
chicken broth

Directions Step-By-Step

1
Spread chicken evenly in the bottom of a greased 9 x 13 baking dish.
Spread all the veggies evenly on top of chicken.
Melt the butter and pour over the chicken and veggies.
2
Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread this flour mixture evenly on top of chicken/veggies.
3
In a saucepan, blend the soups with the chicken broth and heat slowly to a boil.
Pour this over the flour mixture.
4
Bake in a pre-heated oven at 375 degrees for 1 hour.
It should be lightly browned when done.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy