Chicken Pot Pie Casserole. In my household, we tend to eat a lot of chicken, fish, and ground pork. Therefore, I am always looking for new ideas because I worry my kids will get bored of the same old dishes. As well as that it is always fun to try something new and different. Also, wintertime is a perfect time to have a hearty for colder weather.
Chicken Pot Pie Casserole Recipe
Ingredients:
Filling:
1 onion (diced)
4 cup chicken ( cooked and shredded)
1/2 tsp garlic powder
1 tsp salt
1 cup non-dairy milk
2 cup frozen vegetable (corn, carrot, and or pea)
2 cup chicken breast
1/4 tsp onion powder
1 tsp dried thyme
3 tbsp cornstarch
black pepper for seasoning
Crust:
1 cup gluten-free flour
2 egg
parsley
1/2 cup non-dairy milk
4 tbsp non-dairy butter
Instruction:
- Firstly, preheat the oven to 350 degrees F. Then, take a medium pot to melt the butter. Besides, add onion and cook until it softens.
- Once the onion changes in color and then add the frozen vegetables.
- Secondly, in a small bowl add non-dairy milk, and cornstarch to thicken the mixture. Then, pour in the vegetable, let it simmer. Season with salt and pepper.
- Furthermore, take a bowl to mix the content of the crust.
- Following, pour the chicken and vegetable mixture in a tray or a glass container for baking.
- Finally, add the crust mixture on top of the chicken and vegetable mixture. Do spread the mixture evenly on top.
- Last but not least, bake for 30 minutes.
- Remove from the oven, let it cool.
Pot Pie Crust
Additionally, there are two different types of pot pie crust one with biscuit crust or one for pie crust. For a simpler crust, do buy a box of pre-flour mix or a frozen crust sold at stores. Therefore, you can focus on the filling mixture. Or, do purchase a rotisserie chicken and have it shredded for quicker meal prep. Pot pie can be frozen for a freezer meal to save time.
If you enjoy pot pie, do try breakfast energy cookies. I would love to try new recipes like Vegan Focaccia bread.