Chicken Pot Pie Casserole Recipe

Add minced onions and cook until onion is translucent.

Chicken pot pie casserole recipe. Stir in chicken peas pimientos and salt. Cut the chicken breasts into 1 inch chunks and spread evenly over the bottom of the casserole. Sprinkle with 1 2 teaspoon of the sage 1 teaspoon of the thyme then the pepper.

Let rest 15 minutes. You can easily substitute items for what you already have. Season chicken lightly with salt and pepper.

Top with bread crumbs. Heat butter and oil over medium high heat until it shimmers. To start grab your 9 13 inch baking pan and spray it with nonstick cooking spray and preheat the oven to 400 degrees.

Then in a large saucepan combine together the cream of chicken soup milk butter diced onion garlic powder salt and pepper. Stir in flour until blended. Cook and stir until tender.

Add mushrooms carrots and onion. Spray a 2 quart casserole dish with non stick cooking spray. Add diced carrots and celery and cook for 3 minutes.

Drizzle butter over bread crumb layer and season with salt and pepper. Preheat the oven to 375 f. Pour melted butter into a 9 by 13 inch glass casserole dish and swirl to evenly coat the bottom.