Sometimes we don’t have the time to make a pie crust, or even make gravy for a chicken pot pie. But, this recipe solves all of that by cooking it up in a casserole dish and making its own top crust and gravy as it goes!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6
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Ingredients:
4 tablespoons butter
2 chicken breasts cooked boneless and skinless, shredded
2 cups of your choice of fresh or frozen vegetables
1 cup chopped onion
1 cup shredded cheddar cheese
2 cups baking mix like Bisquick
1 1/2 cups milk
1 1/2 cups rich chicken stock
2 chicken stock cubes
Cream of chicken soup, 10.75 oz
Instructions:
Preheat oven to 350°F
Place the butter chunks in a 9×13-inch baking dish. Put butter in the oven to melt; turn off the oven when it is melted.
Mix the butter and milk in a large bowl. Set aside.
In the liquid chicken stock, dissolve the stock cubes. Mix the stock mixture into the soup. Set aside.
Assemble the casserole following instructions. DO NOT MATCH OR STIR INGREDIENTS.
Spread the shredded chicken evenly over the melted butter
Spread veggies evenly over the chicken
Place the onion evenly over the vegetables
Spread the cheese evenly over the onion
Sprinkle baking mix batter evenly over the top
Spread the soup/stock mixture evenly over the top
Bake in the oven for 45-50 minutes or until the top begins to turn brown.
Take out of the oven and allow to cool for 10 minutes before serving.
Nutrition:
Serving: 1person | Calories: 507kcal | Carbohydrates: 43g | Protein: 23g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1554mg | Potassium: 530mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3708IU | Vitamin C: 7mg | Calcium: 307mg | Iron: 3mg
