Chicken Pot Pie transformed into a delicious casserole! This is a family dinner favorite and needs to be added to your rotation!
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. He rarely makes extreme statements 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.
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.
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!