Creamy Chicken Pot Pie Casserole
Autumn’s Flavor Kitchen cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
A warm, comforting casserole made with tender shredded chicken, peas and carrots, a rich cream sauce, and a golden buttery breadcrumb topping. It delivers the cozy flavor of chicken pot pie in an easy baked format.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 360 g
- 300 g
- 300 g
- 120 g
- 115 g
- 110 g
- 6 g
- 1 g
- 110 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 385 g per serving.
Steps
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease an 8-inch square or similar 2-quart baking dish and set it aside.
If using frozen peas and carrots, thaw them and drain away excess moisture. Shred the cooked chicken and prepare the onion and garlic before beginning.
Heat a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly translucent.
Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Remove the skillet from the heat.
In a large bowl, combine the cream of chicken soup and heavy cream. Stir until smooth and fully blended.
Add the cooked onion and garlic, shredded chicken, peas and carrots, cheddar cheese, poultry seasoning, salt, and black pepper to the soup mixture. Stir until the chicken and vegetables are evenly coated and the filling is creamy throughout.
Transfer the filling to the prepared baking dish and spread it into an even layer.
In a small bowl, combine the breadcrumbs with the melted butter. Toss until the crumbs are evenly moistened and look sandy rather than wet.
Scatter the buttered breadcrumbs evenly over the chicken filling. Add a little extra cheddar on top if desired.
Bake uncovered for 25–30 minutes, until the filling is bubbling around the edges and the breadcrumb topping is crisp and golden brown. If the topping browns too quickly, loosely cover the dish with foil.
Let the casserole rest for 5–10 minutes before serving. This allows the creamy filling to thicken slightly and keeps it from being too hot and loose when portioned.
Notes
The source provides only a half ingredient list and no measurements or written method. Quantities and instructions are practical estimates reconstructed from the dish description. Serve warm; refrigerate leftovers in a covered container for up to 3 days and reheat until steaming hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 689
- Protein
- 44 g
- Carbs
- 38 g
- Fat
- 39 g
- Fiber
- 5 g
Where the calories come from
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