Chicken Pot Pie Casserole

Recipe by Terri Juwan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Take out pie crusts and let get to room temperature.
  • In saucepan, simmer butter and onion until soft.
  • Stir in flour and pepper, and cook until bubbly.
  • Slowly stir in broth and milk, a little at a time.
  • Heat to boil, stirring constantly.
  • Boil one minute.
  • Add chicken, veggies and gravy.
  • Unroll 1st pie crust and cut into 4 sections.
  • Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
  • Spoon chicken filling over crust.
  • Unroll 2nd pie crust and slice into 3/4" strips.
  • Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
  • Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
  • Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
  • Let stand approximately 10 minutes before serving.
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