Chicken Pot Pie Casserole Recipe: Unique Crust/Dish Idea
Hearty chicken, creamy sauce, chunky vegetables, and a light buttery crust are what make chicken pot pie the perfect fill-you-up comfort food. However, most chicken pot pie recipes require a crust that lines the bottom, sides, and top of the mini pie pan— and there is a mini pie for each person at the table. This is an elaborate way to have to cook a meal, especially when the meal has to feed seven, as it does in my family.
This one-dish casserole easily feeds five to eight, and is just as tasty as the individual pot pies that are so much harder to produce en masse. Another thing I love about this recipe is that every element of it is made from scratch. Of course, you could substitute cream of chicken soup for the cream sauce, and biscuit mix for the crust. But part of the joy of cooking is being involved in the process from step one to the very end. It's healthier because you know exactly what goes in, and it's unique for the needs of your family. Of course, I didn't raise and kill the chicken myself. That will be another day's duty.
The Chicken Pot Pie Casserole Recipe
Place 3 chicken breasts (boneless and skinless are easiest) in a medium pot with water enough to cover chicken. Bring to a boil and cook until tender. Remove chicken and reserve 2 cups broth. Preheat oven to 350°F.
While chicken cooks, mix cream sauce. Cook over medium heat until bubbly:
- 2 cups milk or cream
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Let simmer for 15 minutes over low heat.
Cut chicken into cubes. Place chicken cubes in a 9 x 13 casserole dish. Add 1 (16 oz.) can or package frozen peas, carrots, and/or corn, the 2 cups reserved broth, the cream sauce, and salt and pepper.
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 c. milk
- 1 stick soft or melted butter
Mix crust ingredients and and pour over chicken.
Bake 1 hour at 350°F.
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