Chicken Pot Pie Casserole

 Chicken pot pie casserole is a hearty and comforting dish that is perfect for cold weather. It is made by layering a mixture of cooked chicken, vegetables, and a creamy sauce in a casserole dish, and then topping it with pie crust or biscuit dough. The dish is then baked until the crust or biscuit dough is golden brown and the filling is hot and bubbly. Here is a simple recipe you can try:

Ingredients:

2 cups cooked and diced chicken

2 cups frozen mixed vegetables (peas, carrots, green beans, corn)

1/2 cup butter

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1 3/4 cups chicken broth

2/3 cup milk

2 refrigerated pie crusts or 1 can refrigerated biscuit dough

Instructions:

Preheat your oven to 375°F (190°C).

In a large saucepan, melt the butter over medium heat.

Add the flour, salt, pepper, and onion powder, and whisk until the mixture is smooth and bubbly.

Slowly add the chicken broth and milk, whisking constantly until the sauce is thick and smooth.

Add the cooked chicken and frozen vegetables to the sauce and stir to combine.

Pour the mixture into a 9x13-inch casserole dish.

Unroll one of the pie crusts and place it over the top of the casserole dish, pressing the edges down to seal. If using biscuit dough, separate the dough into individual biscuits and place them on top of the casserole.

Bake the casserole for 30-35 minutes, or until the crust or biscuit dough is golden brown and the filling is hot and bubbly.

Allow the casserole to cool for a few minutes before serving. Enjoy!

I hope you enjoy this recipe! Let me know if you have any questions or need any substitutions