Print

Delicious Chicken Pot Pie Casserole Recipe

Print Recipe

This Chicken Pot Pie Casserole combines all the comforting flavors of the traditional dish while making it easier and quicker to prepare.

Ingredients

Scale
  • 2 cupscooked chicken, shredded
  • 8 ozwide egg noodles
  • 2 cupsfrozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 tablespoonsunsalted butter
  • 1small onion, finely chopped
  • 2cloves garlic, minced
  • 1/4 cupall-purpose flour
  • 2 cupschicken broth
  • 1 cupwhole milk or heavy cream
  • 1 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoondried thyme
  • 1/4 teaspoonpaprika
  • 1can refrigerated biscuit dough (8-count)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by bringing a large pot of salted water to a rolling boil. Add in your wide egg noodles and cook until they are al dente, which usually takes about 7-9 minutes. Once done, drain the noodles and set them aside.
  2. In a large skillet over medium heat, melt the unsalted butter until it’s bubbly. Add your finely chopped onion and sauté until it becomes translucent, allowing its sweet flavor to develop—this could take about 3-4 minutes. Next, stir in the minced garlic and let it cook for about 30 seconds.
  3. With the onion and garlic fragrant, sprinkle in the all-purpose flour. Stir continuously for 1-2 minutes to create a roux.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps, followed by the whole milk (or heavy cream). Keep stirring continuously for about 4-5 minutes until the sauce thickens to a creamy consistency.
  5. Once the sauce has thickened, season it with salt, black pepper, dried thyme, and paprika. Mix well and fold in the shredded chicken, frozen mixed vegetables, and cooked egg noodles.
  6. Preheat your oven to 375°F (190°C). Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  7. Pop open the can of refrigerated biscuit dough and arrange the biscuits over the top of the casserole.
  8. Slide the baking dish into your preheated oven and let it bake uncovered for 20-25 minutes, or until the biscuits are golden brown and fully cooked.
  9. After removing the casserole from the oven, let it rest for about 5 minutes. Top with freshly chopped parsley and serve warm.

Notes

Ensure the chicken is fully cooked before adding it to the casserole. You can prep the casserole ahead and bake it when you’re ready to serve, making it an ideal option for gatherings.

Nutrition

Find it online: http://ingredientidea.com/delicious-chicken-pot-pie-casserole-recipe/