This chicken pot pie casserole is one of the most crowd-pleasing meals you will ever serve. Well, that’s what my children proclaim.
When my grandmother made this casserole we would run to the table. She had to beat us back from trying to grab some.
I can remember helping to peel the potatoes, carrots and onion. She always used fresh vegetables.
But this delicious recipe for chicken pot pie casserole can be made with frozen vegetables or canned.
Although you can use a store-bought crust, I love to use my easy homemade pie crust.
However, you will need a little more time to prepare things from scratch.
Slow roasted chicken in a creamy savory sauce, mixed with sweet carrots, chunky creamy potatoes, delicious corn and any other garden-fresh vegetable that you love. Your family will love this casserole! Many times I add broccoli because it is my husbands favorite in this chicken pot pie casserole.
If you need to cut the salt use low sodium soups and chicken broth.
This casserole is a perfect hearty meal to serve on those cold winter days.
It is full of nutritious vegetables so you don’t need to serve anything else with it. It is a full course meal in one dish.
Ingredients
- Extra but not essential
Instructions
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In a heavy stockpot put in the 2 cups of water, stir in chicken broth, carrots, celery, garlic onion. Simmer about 10 minutes. Add potatoes. Simmer another 5 to 8 minutes.
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Stir in cream of chicken soup, simmer until dissolved and mixed well. Preheat oven to 350 degrees. Mix 2/3 cup of water and 2/3 cups of flour. Stir into the broth, mix well.
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Add in cut up roasted chicken. Mix well. turn of heat let stand while you prepare the crust.
- You will need enough pie crust for the top and the bottom of the pie. Spread out pie crust on a floured surface. Roll out to the size of your baking dish. Transfer mixture into baking dish. Cover with second crust.
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Bake until the filling is bubbly and the crust is browned.
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