Chicken Pot Pie Casserole
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
25 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
729 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Pot Pie Casserole
Description
Chicken Pot Pie Casserole features a savory filling made with diced carrots, celery, and onions simmered in chicken broth with rosemary and sage. Cooked shredded chicken and frozen peas are stirred into a thickened sauce created by combining a butter-flour roux with broth and vegetables. The filling is poured into a greased baking dish and covered with a biscuit-style topping made from flour, baking powder, sugar, salt, butter, and milk, which is then baked until golden brown. The resulting dish is a comforting casserole combining tender vegetables and chicken in a creamy sauce beneath a soft, golden crust.
The herbs and seasoning provide a mild but flavorful background, while the biscuit topping offers a tender but sturdy contrast to the creamy filling. This casserole works well as a filling meal and can be served directly from the baking dish for a family-style dinner.
Ingredients
Filling
- 4 medium carrot peeled and sliced
- 3 medium celery sliced, ribs
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon sage dried
- 2 tablespoons butter
- 1 small white onion diced
- 1/4 cup all-purpose flour
- 2 cups chicken or diced, shredded, cooked
- 1/2 cup peas frozen
Topping
- 1 1/2 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup butter
- 3/4 cup milk whole, 2%, or 1 %
Instructions
- Preheat the oven to 425°F (218°C). Grease an 8x8-inch (or 2-quart) baking dish.
- Add 4 medium carrots (diced) and sliced 3 medium celery ribs (sliced) to a medium saucepan. Pour in 3 cups chicken broth and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes, until the carrots are softened.
- Meanwhile, in another saucepan melt 2 tablespoons butter over medium heat. Sauté 1 small white onion (diced) in the melted butter until softened, about 5 minutes. Add 1/4 cup all-purpose flour and stir until well combined. Cook for 1 to 2 minutes until golden.
- Ladle out ½ to 1 cup chicken broth from the vegetable mixture and whisk into the onion-flour mixture. Stir until thickened, then pour this mixture back into the vegetables. Cook over low heat for 3 to 5 minutes. Stir in 2 cups shredded cooked chicken and ½ cup 1/2 cup frozen peas. Remove from heat.
Topping
- In a large mixing bowl, stir together 1 1/2 cup all-purpose flour, 1/2 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt.
- Grate 1/2 cup butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the 3/4 cup milk while stirring the dough until it comes just together to form a soft dough. Avoid overmixing.
- Pour the filling into the prepared baking dish. Drop spoonfuls of the topping evenly over the filling.
- Bake for 40 to 45 minutes, until the topping is golden brown. Let cool for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 729kcal | 36% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 67g | 103% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 802mg | 33% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4417IU | 88% |
| Vitamin C | 6mg | 7% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
