Monday, March 23, 2015

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole with a filling made of pre-cooked chicken, cream soup and chicken broth, canned veggies and a few herbs and seasonings.

Chicken Pot Pie Casserole

Those of y'all who've been around here awhile know that I love my homemade, from scratch two-crust, chicken pot pie. It's classic, the way a pot pie should be, and it quickly became both a fan and family favorite. This batter topped recipe is just a tad bit quicker version for when time is running short.

The topping bakes up like a biscuit, the filling is made with already cooked chicken that you've hopefully put up, cream soup and chicken broth, canned or frozen veggies and a few herbs and seasonings. It's a quicker, but delicious, alternative for those lazy busy days like the ones I'm having lately!

Spring weather has been amazing down here in South Mississippi. I know some of you up north had snow last week and it looks like more this week (crazy!) but the first day of spring down here was actually downright hot and the air conditioner has already been running pretty steady. It's gonna be an expensive summer!

Even though we don't have much of a winter, there's just something about spring that makes things feel new and exciting. It's nice watching the green come back and getting out to clean up, pull weeds and plant stuff and see things come to life! The fig tree I planted this past fall is leafing out, so I was so happy to see it survived those couple of hard freezes we had - now I just need it to grow! The grasses I planted along the back fence last fall are sprouting, the lavender I planted around the patio survived and actually grew through the winter and the other butterfly bush and hummingbird perennials I put down have grown too.

I also managed to keep my parsley alive in my backdoor herb garden and I've planted cilantro, dill, curly parsley, chives, oregano and basil along with some cherry tomatoes. More tomatoes will be coming, likely in buckets again, since I've not dug up a garden plot yet, but that's all I've done so far... now let's see if it all can survive the heat of the summer!

I love having flowers on the porches too of course, so yes, I hit the garden stores and picked up hanging plants for the back porch. The daylilies out front are just starting to leaf out, and I picked up gerber daisies and some pretty yellow calla lilies that I put into the big pots on the front porch, where the fall mums have gone dormant. Well... I guess I've had a bit of spring fever now haven't I?! That sure makes a casserole like this handy to have in the ole recipe box - even if it's already hot outside.

Here's how to make it.

Preheat oven to 400 degrees F. Butter a 2 quart casserole and add chicken, or leftover turkey works well too. Top with the peas. I prefer frozen, thawed peas but was out so I used well drained canned.


Add mixed vegetables and gently toss everything together. You can use canned, frozen or fresh veggies, but remember you will need to cook any fresh vegetables.


In a separate bowl, whisk together the broth and soup until well blended. Add the rosemary, thyme, parsley, garlic powder and Cajun seasoning. Pour over the chicken; gently stir.


Whisk together the flour, baking soda and buttermilk and slowly pour that over the chicken, but do not stir.


Bake uncovered at 400 degrees F for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through. Let casserole rest 10 minutes before serving.




Recipe: Chicken Pot Pie Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 45 min | Yield: About 8 to 12 servings

Ingredients:
  • 3 cups cooked, chopped or shredded chicken
  • 2 cups chicken stock/broth
  • 1 (10-3/4 ounce) can condensed cream of chicken soup
  • 1/2 cup frozen green peas, thawed
  • 1 can mixed vegetables, well drained
  • 1/2 teaspoon of dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Cajun or Creole seasoning, or to taste
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
Instructions:

Preheat oven to 400 degrees F. Butter a 2 quart casserole and add chicken. Add the peas and mixed vegetables and gently toss. In a separate bowl, whisk together the broth and soup until well blended. Add the rosemary, thyme, parsley, garlic powder and Cajun seasoning. Pour over the chicken; gently stir. Whisk together the flour, baking soda and buttermilk and slowly pour that over the chicken, but do not stir.

Bake uncovered at 400 degrees F for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through. Let casserole rest 10 minutes before serving with a nice mixed garden salad.

Cooks Notes: If you use a rotisserie chicken, keep in mind the salt and other seasonings used and adjust ingredients accordingly if needed for lower sodium broth and soup. Leftovers reheat nicely, but assembled casserole does not freeze well, although filling may be prepped ahead. May also substitute fresh potatoes, carrots and celery that have been slightly precooked.

Source: http://deepsouthdish.com

©Deep South Dish
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Check These Recipes Out Too Y’all!

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Posted by on March 23, 2015

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