Description
Discover the ultimate Chicken Pot Pie Casserole Recipe! Learn how to create a hearty and delicious dish perfect for any family gathering. Try it now!
Ingredients
- 1 lb Chicken Breast (454 g)
- 12 oz Frozen Peas and Carrots (thawed) (340 g)
- 2 cup Frozen Diced Potatoes (thawed (like Hash Browns or Potatoes OBrien)) (300 g)
- 1 Onion diced
- 2 cans Cream of Chicken Condensed Soup
- 1 cup Beef Broth (237 ml)
- 2 cans Refrigerated Crescent Rolls
- 1/2 tsp (3 ml) Poultry Seasoning
- Salt and Pepper to taste
Instructions
- Cook the chicken breasts on a grill until fully cooked. Let them cool down.
- Cook the diced onions on a grill until they become see-through. Put them aside.
- Cut the chicken into 1/2-inch pieces.
- Set your oven to 350°F to preheat.
- Lightly coat an 11×13-inch baking dish with oil or butter.
- Open one can of crescent rolls and seal the seams to form a continuous sheet. Press it into the base and sides of the dish. It’s okay if it doesn’t cover the sides completely.
- Bake for 20 minutes or until the crust is lightly browned.
- Let it cool.
- In a big pan, mix the chicken cubes, grilled onions, beef broth, diced potatoes, peas, and carrots.
- Stir and heat over medium flame until everything is warmed up (about 5-10 minutes).
- Mix in the cream of chicken soup and poultry seasoning, and continue heating for an additional 5 minutes. If the mixture is too thick, gradually add more beef broth until you get the right consistency.
- Spread the chicken mixture evenly over the pre-baked crust.
- Open the second can of crescent rolls, seal the seams to make a sheet, and lay it over the chicken mixture, pressing it into the edges of the dish.
- Bake for 25 minutes or until the top turns a golden color.
Notes
- Note: Opt for low-sodium cream of chicken soup and beef broth for a healthier dish.
- Second note: Customize the chicken mixture by adding your preferred herbs or spices.
- Third note: Thaw peas, carrots, and diced potatoes completely before mixing into the chicken filling for even cooking.
