Description
A heartwarming casserole filled with tender chicken, sautéed vegetables, and a creamy sauce, topped with a flaky crust that brings everyone together.
Ingredients
Scale
- 2 cups diced chicken (breast or thighs)
- 1 can cream of chicken soup
- 1 cup chopped carrots
- 1 cup peas
- 1/2 cup chopped celery
- 1 cup sliced mushrooms (button or cremini)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh thyme (or dried)
- 1 teaspoon fresh rosemary (or dried)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 biscuit topping or pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken by sautéing diced onions and garlic in a large skillet until soft, then add diced chicken until no longer pink.
- Add in chopped carrots, peas, and sliced mushrooms; sauté for 5-7 minutes until vegetables are tender.
- Create the sauce by stirring in the cream of chicken soup and a splash of chicken broth; season with herbs, salt, and pepper.
- Assemble the casserole by pouring the chicken mixture into a greased casserole dish.
- Prepare the topping by either dropping biscuit dough over the filling or laying the pie crust on top, sealing the edges.
- Bake for 30-40 minutes, or until the topping is golden brown and filling is bubbly.
- Let it rest for 5-10 minutes before serving.
Notes
Consider using leftover chicken or turkey for a quicker preparation. Fresh herbs greatly enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg
Keywords: Chicken Pot Pie, Casserole, Comfort Food, Family Recipe