Saturday, January 31, 2009

Pot Pie Casserole

I made this last night, and even my 2 year old LOVED it. It will be a new staple in our house.

Easy Rating: Moderately Easy

Prep Time: 25 min

Cook Time: 15 min ish

Serves: 4-6

Categories: Lunch, Dinner, chicken, Vegetables


Vegetables (canned, frozen, fresh, re-hydrated, etc.), as much as you want

Onion to taste (I use food storage re-hydrated, about 1/4 cup)

2 cans Cream of Chicken Soup

1 cup milk

2 tbsp garlic powder

Chicken, chunked and cooked (or canned if you are short on time)

1c. flour

1.4 C. parmesan

1 1/2 tsp baking powder

4 tbsp butter, melted


If you are using fresh veggies, chop them and cook them with the onions until tender in a little oil in the frying pan. If using canned or frozen, just add in until warm. Pour in 1/2 c. milk, garlic, and some pepper to taste. Add chicken. Pour mixture into an oven-safe dish.

In a separate bowl combine flour, parmesan, baking powder, and 1/2 tsp salt. Then add butter and 1/2 c. milk. Stir just until the dough comes together. Spread out dough and put on top of filling mixture.

Bake at 450 until top is golden brown and toothpick comes out clean (8-10 min).

*If you want it more fun, you can use individual 8-oz ramekins, left over pot pie dishes, etc.

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