October 14, 2012

Creamy Crust Chicken Pot Pie Casserole

A Pot Pie with a Dumpling topping
 
Yeah, I think the name pretty much sums it up.

There have been a whole lot of recipes like this one all over the place lately, photos of just about every chicken pie or dumpling casserole going viral on the internet. Must be something good about a chicken casserole, huh?

Well, this one is a take on many. After looking at several photos, I decided what I wanted my casserole to taste like, a pot pie with a creamy, almost dumpling-like topping. This fits the bill. Enjoy!

Creamy Crust Chicken Pot Pie Casserole
6 to 8 servings

1 rotisserie cooked deli chicken
2 cups chicken stock (homemade or reduced sodium broth)
1 stick of butter (1/2 cup)
2 cups frozen vegetables ( from a 16 oz bag)
1/4 teaspoon dried crushed thyme
1/4 teaspoon dried crushed oregano
1 cup self-rising flour
1 1/2 teaspoons baking powder
1 tablespoon shortening or oil
1 cup milk
2 cups chicken stock
1 can cream of chicken soup
1 extra-large Knorr chicken bouillon cube
black pepper and salt

Remove skin and debone chicken. Tear the meat into bite size pieces and put aside in a large bowl.

Defrost the vegetables with just a little water in a medium bowl. Drain in a colander and toss with the chicken, thyme, oregano and however much salt and pepper you desire. We like a good bit of pepper.

Preheat oven to 400 degrees.

Add butter to a 9x13-inch casserole and allow to melt in the oven. Place the chicken mixture into the butter.

Mix the flour, baking powder and shortening with a whisk until well combined. Whisk in the milk and carefully pour over the mixture. Do not stir the layers.

In the medium bowl, heat the chicken stock in the microwave until warm. Whisk in the the chicken bouillon until dissolved and then add in the chicken soup. Gently pour this over the batter mixture. Do not stir the layers.

Bake in the oven for 40 to 50 minutes or until the top turns nice and golden.

Note: For the vegetables, I used a soup mix (because that is what I had in the freezer) which was great with carrots, potatoes, corn, green beans, tomatoes, onions, okra and celery. I especially like the tomatoes and okra; the only missing vegetable from the 'normal' blend was the english pea.

8 comments :

  1. You hit out of the park on this one, Drick! I'm drooling over the screen... Something about the brisk weather this time of year that makes me crave creamy.

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  2. This is comfort food at its best. I love that you used deli chicken. It makes a meal like these easy to put together after work for sure!

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  3. I completely agree with Frank - this recipe looks fantastic.

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  4. Comfort food at it's finest but I would expect nothing less from a great chef like you!

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  5. Perfect for our cooling October weather. I am just back from vacation and catcting up....this looks like it ought to be on our table tonight!

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  6. Karen Harison10/24/2012 4:30 PM

    I made this night before last. It was a HUGE hit and pretty easy. The only thing I'll change next time is I will us less bouillon. I used the refrigerated, paste-like bouillon, and it was a little too salty. Not inedible since we ate the entire pan, but saltier than I'd like to be.

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  7. Thank you for linking! I'd take this over the typical pot pie crust any time.

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