RECIPE FOR CHICKEN POT PIE CASSEROLE RECIPES

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CHICKEN POT PIE CASSEROLE RECIPE | ALLRECIPES



Chicken Pot Pie Casserole Recipe | Allrecipes image

This recipe has fewer calories without the rich crust, but still a yummy comfort food.

Provided by Hannah

Categories     Baked and Roasted Chicken

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

2 eggs
3 cups frozen shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
1 (10.75 ounce) can cream of mushroom soup
1 cup chopped cooked chicken
½ cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  • Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
  • Bake in the preheated oven until crust is lightly browned, about 15 minutes.
  • Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
  • Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

Nutrition Facts : Calories 290.4 calories, CarbohydrateContent 34 g, CholesterolContent 89.7 mg, FatContent 15.9 g, FiberContent 4.6 g, ProteinContent 14.6 g, SaturatedFatContent 6.2 g, SodiumContent 519.1 mg, SugarContent 1.4 g

CURRY CHICKEN POT PIE RECIPE | ALTON BROWN | FOOD NETWORK



Curry Chicken Pot Pie Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400 degrees F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

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