Chicken Pot Pie Casserole
Chicken Pot Pie Casserole

Chicken Pot Pie Casserole - Family members warmth and closeness is often obtained in basic strategies. One of them is cooking and serving food for the loved ones. As a housewife, not surprisingly you do not want to miss a meal together suitable? Cuisine may also be the important to a content household, lots of feel homesick for the reason that their cooking has been identified elsewhere.

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Chicken Pot Pie Casserole is one of the most popular of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Chicken Pot Pie Casserole is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook chicken pot pie casserole using 15 ingredients and 5 steps. Here is how you cook it.

Composition needed to cook Chicken Pot Pie Casserole:

  1. 2 Tbsp Vegetable Oil
  2. 1 Onion (chopped fine)
  3. 1/2 cup Carrots (chopped)
  4. 1/2 cup Broccoli (chopped)
  5. 1/2 cup Cauliflower (chopped)
  6. to taste Salt & Pepper
  7. 4 Tbsp Unsalted Butter
  8. 1/2 cup All Purpose Flour
  9. 1 1/2 cups Milk
  10. 2 cups Low-Sodium Chicken Broth
  11. 1 can Cream Of Chicken Soup
  12. 1/2 tsp Dried Thyme
  13. 2 cups (around 1 lbs) cooked, shredded Chicken
  14. 3/4 cups Frozen Peas (thawed)
  15. 1 pkg refrigerated Pilsbury JUNIOR Grands Biscuits (8 count)

Instructions to serve Chicken Pot Pie Casserole:

  1. Preheat oven to 400°
  2. In a large pan, heat oil to medium-high heat. Once oil is hot, saute vegetables until tender (about 5-7min.) Season with salt and pepper to taste. Transfer vegetables to bowl with chicken, set aside.
  3. Reduce the heat to medium and add the butter to the same pot. When melted, add flour and stir constantly for about 1 minute. Whisk in milk, chicken broth, soup and thyme. Allow sauce to come to a simmer and simmer for 1 minute to thicken. Season with salt and pepper.
  4. Take off heat and add chicken and vegetables. Mix filling thoroughly. If filling is too thick, add milk and broth.
  5. Pour into a 13x9" baking dish and bake for 18 minutes. Remove from oven and top with 8 raw biscuits. Return to oven and bake additional 10-12 minutes until biscuits are golden brown and filling is bubbly. Cool for 5 minutes before serving.

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