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Chicken Pot Pie Casserole (Reese Witherspoon) Recipe

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This recipe for Chicken Pot Pie Casserole (Reese Witherspoon) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 cups frozen shredded hash browns
2 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 tablespoon vegetable or olive oil
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 cup cooked chicken, diced
1 (10.75 oz.) can cream of mushroom soup
1 sheet frozen puff pastry
Directions:
Directions:
1. Preheat the oven to 400°F.
2. Spray a 9-inch square casserole dish with cooking oil or rub with softened butter. In a mixing bowl, beat the eggs and add the frozen shredded hash browns and 1 teaspoon of the salt and pepper, tossing to coat the potatoes with egg. Press the hash brown mixture into the bottom of the prepared dish and bake for 15 minutes.
3. In a skillet, heat the oil over medium-high heat and sauté the onions, carrots, and celery for about 3 minutes until they just begin to soften. Remove from heat and stir in the frozen peas.
4. In a large mixing bowl, combine the chicken, vegetables, remaining teaspoon of salt and pepper, and cream of mushroom soup. Pour some water (about ¼ cup) into the empty soup can and swirl to get any remaining soup out, and pour the water into the chicken and vegetable mixture. Mix together well and pour on top of the cooked hash browns.
5. Unfold the puff pastry sheet and place over the top of the casserole. Bake about 35 minutes, until the casserole is bubbly and the top becomes puffy and brown.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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