Chicken Pot Pie is one of those classic comfort foods. In my mind, chicken pot pie is strictly a Southern delicacy. Is that true? Do all you readers who live outside of the South enjoy chicken pot pie as much as we do? Us Southerners are also big fans of casseroles. Yup, attend any Southern Baptist meeting, and there’s sure to be a multitude of casseroles to pick from. So it’s only natural that we combined our two loves of chicken pot pie and casseroles.
I enjoyed this dish, but I do have some thoughts on how it could be improved. First of all, mine was a little runny. Next time, I’ll probably use less milk so it thickens up more. Also, this dish does take quite a while to prepare and to cook, so it’s best to have the chicken pre-cooked. Either buy a rotisserie or cook the chicken the day before. It takes some planning ahead, but that’s better than spending all evening in the kitchen! I think these tips will definitely improve on an already great recipe!
Chicken Pot Pie Casserole
Source: The Cooking Mom
2 cans (10.75 ounces) cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup dry white wine or chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 to 3 cups cooked, diced chicken
2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed
2 cups southern style cubed frozen hash browns, slightly thawed
1 can (8 ounces) refrigerated crescent roll dough
Preheat oven to 350 degrees F.
In a bowl whisk together soup, milk, sour cream, wine or stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
Open and unroll the crescent roll dough. Use a pizza cutter to cut the dough into half inch pieces. Lay strips of the dough over the chicken mixture to form a lattice look. Bake uncovered for 30 to 50 minutes or until bubbly and golden.