Homemade Chicken Pot Pie Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Spray a 9x13 baking dish with Pam or brush with olive oil to grease it.

Cube 4 cups of chicken into small pieces for easy bites.

Boil 4 small eggs, and slice them; you may only need 3 depending on size.

Open and drain a 29 oz can of Veg-All or prepare a bag of frozen mixed vegetables according to package directions.

Layer the cubed chicken in the greased baking dish, followed by the sliced hard-boiled eggs, and then the drained Veg-All.

In a pot, combine 2.5 cups of chicken broth with 22 oz of cream of chicken soup and bring to a boil.

Pour the hot soup mixture over the layered chicken, eggs, and vegetables in the baking dish.

In a bowl, mix together 6 tablespoons of melted butter, 1.5 cups of self-rising flour, 1.5 cups of whole milk, 0.5 teaspoon of black pepper, garlic powder, and onion powder until combined (it will be lumpy).

Pour the crust mixture over the top of the casserole.

Preheat the oven to 425°F (218°C) and bake for 30 minutes, checking for doneness.

After 25 minutes, check the crust; if brown enough, remove from the oven (it may not need the full 30 minutes).

Let the casserole sit for about 15 minutes to cool and thicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens