"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Casserole Recipe

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This recipe for Chicken Pot Pie Casserole, by , is from Henderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Rogers
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

2/3 c. margarine or butter
2/3 c. chopped onion
2/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
3 c. chicken broth
2 c. milk
2 tsp. Better Than Bouillion (found on same aisle as bouillon at store)
2 ½ to 3 c. shredded chicken or turkey
1/3 c. each of sautéed chopped carrots, onion and celery
1 can of peas, drained

Topping:

2 sleeves Ritz crackers, crushed
1 ½ sticks butter, melted


Directions:
Directions:
In medium saucepan, melt margarine over medium heat. Add onion, carrots and celery and saute until transparent. Cook 5 minutes or until tender. Gradually stir in flour with wisk to avoid lumping. Mix in salt and pepper. Gradually stir in broth and milk, continue stirring with wisk. Add chicken and peas to mixture; remove from heat. Spoon mixture into pan. Mix Ritz crackers and melted butter and put on top of mixture. Bake 350 degrees for 45 minutes or until bubbly around edges. Serve this with baked or mashed potatoes and a veggie or salad. Bon Appetit!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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