Description
A comforting and hearty chicken pot pie casserole with a flaky crust and creamy filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375°F.
- In a skillet, melt butter over medium heat.
- Add carrots, peas, and celery. Cook for 5 minutes.
- Stir in flour, salt, and pepper. Cook for 1 minute.
- Gradually add chicken broth and milk. Stir until thickened.
- Mix in shredded chicken.
- Pour mixture into a greased baking dish.
- Top with pie crust, crimping edges.
- Cut slits in the crust for ventilation.
- Bake for 30 minutes or until golden brown.
Notes
- Use rotisserie chicken for convenience.
- Add herbs like thyme or parsley for extra flavor.
- Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: chicken pot pie casserole, comfort food, easy dinner, creamy filling