Chicken Pot Pie Casserole

Instructions

Preheat the oven to 425°F (218°C). Grease an 8x8-inch (or 2-quart) baking dish.

Add 4 medium carrots (diced) and sliced 3 medium celery ribs (sliced) to a medium saucepan. Pour in 3 cups chicken broth and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes, until the carrots are softened.

Meanwhile, in another saucepan melt 2 tablespoons butter over medium heat. Sauté 1 small white onion (diced) in the melted butter until softened, about 5 minutes. Add 1/4 cup all-purpose flour and stir until well combined. Cook for 1 to 2 minutes until golden.

Ladle out ½ to 1 cup chicken broth from the vegetable mixture and whisk into the onion-flour mixture. Stir until thickened, then pour this mixture back into the vegetables. Cook over low heat for 3 to 5 minutes. Stir in 2 cups shredded chicken and ½ cup 1/2 cup frozen peas. Remove from heat.

Topping

In a large mixing bowl, stir together 1 1/2 cup all-purpose flour, 1/2 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt.

Grate 1/2 cup butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the 3/4 cup milk while stirring the dough until it comes just together to form a soft dough. Avoid overmixing.

Pour the filling into the prepared baking dish. Drop spoonfuls of the topping evenly over the filling.

Bake for 40 to 45 minutes, until the topping is golden brown. Let cool for 10 minutes before serving.

Main Dish