chicken pot pie casserole
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 :-)
prep time
cook time
method
Bake
yield
Ingredients
- 4 cups cooked, chopped chicken
- 1 cup sliced carrots
- 1 cup sweet peas
- 1 cup chopped, sauteed onions
- 1 cup partially cooked, diced potatoes
- 2 sticks butter
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1 1/2 cups milk ( i use evaporated milk for richness )
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1/2 cup chicken broth
How To Make chicken pot pie casserole
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Step 1Spread 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.
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Step 2Sift 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.
-
Step 3In a saucepan, blend the soups with the chicken broth and heat slowly to a boil. Pour this over the flour mixture.
-
Step 4Bake in a pre-heated oven at 375 degrees for 1 hour. It should be lightly browned when done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Turkey
Category:
Casseroles
Category:
Savory Pies
Tag:
#Quick & Easy
Keyword:
#Carrots
Keyword:
#pot-pie
Keyword:
#chicken broth
Keyword:
#sweet-peas
Keyword:
#mushroom-soup
Keyword:
#celery-soup
Ingredient:
Chicken
Method:
Bake
Culture:
American
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