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  • Writer's pictureTina

What's For Lunch At The Farm: Chicken Pot Pie Casserole


Photo courtesy of Allrecipes.com



Once again, we are being pelted with snow and cold winter weather. Such is life in Southwestern Pennsylvania. The Bean's school declared a snow day. The Bibbed Wonder rearranged his schedule so he doesn't have to leave the farm. We are all home, safe, snug, and together. It's just the way I like it. I will make a warm and filling lunch today with my favorite goons at home. Weather like this calls for straight-up comfort food. Today, I will try a new recipe for chicken pot pie casserole.


I usually only share tried and true recipes with you. However, I spent the week in the shop attempting to get our inventory caught up, and everything in the house took a backseat, including meals. This week, the family menu consisted of whatever is convenient and easy to make. We did burgers, bratwurst, grilled cheese, bacon and eggs, and leftover chili. I didn't have time to plan anything new or elaborate. So, today, I will share a recipe I want to try. I have two resources I utilize consistently when it comes to finding recipes. I trust anything from Taste of Home and Allrecipes.com.


Several weeks ago, I came across a recipe for Chicken Pot Pie Casserole, which I have put on my will-make list. Today is the day, dear reader. I have put a whole roaster chicken in the oven to roast. I will use the meat to create the casserole when it is done. Usually, I would use chicken breasts or tenders, but I don't have any in the freezer, and I don't want to travel to the grocery store on the bad roads. In true farmer fashion, I will make do with what is on hand.


Some may wonder why I am not simply making a roast chicken dinner and using the leftover meat for the casserole. I have several small roasters in the freezer that I need to utilize, and they won't provide enough meat for a meal and a casserole. This way, I can add variety to our menu and have enough meat for two casseroles or chicken soup. There is a method to my madness...insert a wink.


The recipe I have chosen is pretty straightforward and based on convenience. Since I am in the shop again today, cutting and stacking soaps, I need convenience. The recipe I have chosen is from All Recipes and is titled Mom's Fabulous Chicken Pot Pie Casserole.


Mom's Fabulous Chicken Pot Pie Casserole


Ingredients:


  • ¼ cup butter

  • 1 small onion, chopped

  • 3 medium celery ribs, chopped

  • 3 medium carrots, chopped

  • ⅔ cup frozen peas

  • 3 tablespoons chopped fresh parsley

  • ¼ teaspoon dried thyme

  • ¼ cup all-purpose flour

  • 2 cups lower-sodium chicken broth

  • ⅔ cup half-and-half cream

  • salt and ground black pepper to taste

  • 3 cups cooked chicken, cut into bite-size pieces

  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)

  • 1 large egg yolk, beaten

  • 1 tablespoon water


Directions:


  1. Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

  3. Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

  4. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.

  5. Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.

  6. Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.

  7. Bake in the preheated oven until the biscuits are golden brown, and the pie filling is bubbly 20 to 25 minutes.

  8. Remove from the oven and let rest for 10 minutes before serving.


**Note: I have found that the biscuits get soggy if baked on top of the casserole. I bake the biscuits independently and add them to the top of the casserole before serving. I exclude step six when doing this.


Today, I am serving this with coleslaw and a chocolate pudding made from scratch. (When I say "made from scratch," The Bibbed Wonder always asks what I have been scratching?) Insert an eye roll here. On this wintery day, stay safe, be smart, enjoy being together, eat food that makes you feel warm and cared for, and keep washing your hands.


To add a bit of fun to the grey winter days, if you make this dish, send me a photo, give it a thumbs up or thumbs down, and post it in the comments on the blog; I will put all names into a drawing to win our Valentine's Day Products: First Kiss and Panty Dropper soaps and moisturizers. I will draw the winner on Monday morning, 1/22/2024, at 9:00 a.m.. Stay safe and warm, dear reader. Have a wonderful weekend.



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2 Comments


rcduman
rcduman
Jan 19

Thanks for sharing about the biscuits. I have made this and that happened to me too, haven’t made it since.

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This sounds & looks delicious! I will definitely be trying it! great comfort food! Ty for sharing!

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