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Description
A hearty and comforting chicken pot pie casserole with a flaky crust and creamy filling.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 (9-inch) pre-made pie crust
Instructions
- Preheat oven to 425°F.
- Melt butter in a large skillet over medium heat.
- Add carrots, peas, and celery. Cook for 5 minutes.
- Stir in flour, salt, pepper, and garlic powder.
- Gradually whisk in chicken broth and milk. Simmer until thickened.
- Add shredded chicken and mix well.
- Pour mixture into a greased baking dish.
- Place pie crust over the top, sealing edges.
- Cut slits in the crust to vent.
- Bake for 30 minutes or until golden brown.
Notes
- Use rotisserie chicken for faster prep.
- Add a sprinkle of thyme for extra flavor.
- Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American