Manage your shopping list and search for recipes from across the web at ZipList.com

 
my foodgawker gallery
Thursday
Feb062014

Chicken pot pie casserole

I just took a quick inventory and we have somewhere around 245 Pillow Pets either at our house or on their way to our house! On February 16th, we will deliver them to Minneapolis Children's Hospital for the kids staying there. Some of YOU have generously donated PPs or cash, and I would like to say THANK YOU! There is still time, if you would like to help!

Today is the perfect day to snuggle inside with hundreds of soft, cozy Pillow Pets. Actually, they are in bags so they have received limited snuggles (except the really really cute ones that I can't resist squeezing), but they are collectively beginning to take over our home! We have had an unusual number of guests in our house lately due to Elijah being homebound and needing testing for special education services, so we've had to do our share of explaining. I see the double-takes back into the kitchen and wonder must be going through their minds. Most people laugh and seem relieved when I explain that we're not storing months worth of garbage in our home. 

When I'm not busy with the Pillow Pet management, I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this chicken pot pie casserole. It is comforting, delicious and low calorie! Dan claimed it was the best chicken pot pie he'd ever eaten. I rarely hear him say things like that, so that is a ringing endorsement!

Preheat your oven to 350 degrees F. Coat a 2 1/2-quart round baking dish with cooking spray and set aside.

In a large skillet, heat 4 tablespoons of olive oil over medium heat. 

Add:

2 cups chopped carrots (approximately 4 medium)

2 cups frozen peas

1 yellow onion, chopped

Salt and pepper, to taste

Cook, stirring occasionally, until the veggies are soft and the onion is fragrant, 4 to 5 minutes.

Add:

2 cups shredded chicken (I always pull the meat from a Rotisserie chicken for shredded chicken)

14.5-oz. can chicken broth

10.5-oz. can cream of chicken soup (add two cans for a thicker sauce)

1/4 cup milk

(optional: add 1/4 cup flour for a thicker sauce)

Mix well and cook over medium-low heat for 5 minutes. Pour the contents of the skillet into the prepared baking dish.

Cover with a 9-inch pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Please don't stone me for not having a photo of this step. 

Place the baking dish onto baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

Chicken Pot Pie Casserole

A healthy way to enjoy the delicious chicken pot pie!

Serves: 6-8

Total time: 1 hr

Chicken Pot Pie Casserole



Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 2 cups chopped carrots (approximately 4 medium)
  • 2 cups frozen peas
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 2 cups shredded cooked chicken
  • 14.5-oz. can chicken broth
  • 10.5-oz. can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup flour (optional: use for a thicker sauce)
  • 9-inch refrigerated pie crust
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
  2. Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
  3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

 

« Build-your-own breakfast casserole | Main | Buttery ranch mushroom bites »

Reader Comments (9)

Made this last night! YUM!!!

02.20.2014 | Unregistered CommenterLauren C.

I have made this a couple of times, but I put frozen biscuits on top instead. Easy, yummy dinner! Thanks!

03.17.2014 | Unregistered CommenterAmy

Hi! Love the recipe! I just wanted to let you know that I featured it on my blog in today's Recipe Roundup. You can find it here: http://craftygirlmerchandise.blogspot.com/2014/10/recipe-roundup-chicken-casseroles.html

10.1.2014 | Unregistered CommenterKatie Wilson

Can this be made to freeze and cook later?

10.23.2014 | Unregistered Commentershawna

Definitely, Shawna! Let me know how it turns out!
Megan

10.24.2014 | Registered CommenterMegan Porta

My hubby made this tonight and it was yummy! I'm on a weight loss program, so I'm wondering what the nutritional value is?

10.29.2014 | Unregistered CommenterAnnie B!

I made this tonight and mine didn't really thicken up like a casserole. It was very runny and soup like. Any suggestions? It's delicious, I just wish it was firmer.

10.30.2014 | Unregistered CommenterAmy P.

What can I use instead of cream of chicken soup? I find these very unhealthy and loaded with sodium. This looks delicious, I want to adapt this to a healthier version.

10.30.2014 | Unregistered CommenterVeronica

Veronica, I bet if you made a homemade chicken gravy it would be better. Then you could control the sodium content. I think I going to make a batch of the filling to have ready to go, and make individual servings.

10.31.2014 | Unregistered CommenterKaitlyn

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>