Description
A comforting casserole filled with tender chicken, colorful veggies, and a rich creamy sauce topped with flaky crust.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs), diced
- 1 can cream of chicken soup
- 1 tablespoon butter
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 bay leaf
- 1 pie crust or biscuit dough for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, melt butter over medium heat. Add chopped onions and minced garlic, cooking until fragrant and soft.
- Add the diced chicken, cooking until no longer pink. Season with salt, pepper, and fresh thyme.
- Mix in carrots, peas, corn, and additional veggies. Cook for another 5 minutes.
- Stir in cream of chicken soup and chicken broth, allowing to simmer for a couple of minutes.
- Transfer mixture to a greased casserole dish.
- Cover with pie crust or biscuit dough, creating slits for steam to escape.
- Bake for 30-40 minutes until the topping is golden brown and flaky.
Notes
For a lighter version, use low-fat cream soup. Allow the filling to cool slightly before adding the crust to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken casserole, comfort food, pot pie, family dinner