Chicken Pot Pie Casserole

40 mins
Serves 6
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Directions

  1. 1Boil chicken breasts until cooked.
  2. 2Boil chicken breasts until cooked.
  3. 3Boil chicken breasts until cooked.
  4. 4Chop celery and onions.
  5. 5Chop celery and onions.
  6. 6Chop celery and onions.
  7. 7Melt butter in a pan. Add chopped onions and celery.
  8. 8Melt butter in a pan. Add chopped onions and celery.
  9. 9Melt butter in a pan. Add chopped onions and celery.
  10. 10Shred chicken breasts.
  11. 11Shred chicken breasts.
  12. 12Shred chicken breasts.
  13. 13Add flour to the pan with onions and celery and stir until it looks like sand.
  14. 14Add flour to the pan with onions and celery and stir until it looks like sand.
  15. 15Add flour to the pan with onions and celery and stir until it looks like sand.
  16. 16Slowly add broth and milk to the pan.
  17. 17Slowly add broth and milk to the pan.
  18. 18Slowly add broth and milk to the pan.
  19. 19Whisk to combine the ingredients in the pan.
  20. 20Whisk to combine the ingredients in the pan.
  21. 21Whisk to combine the ingredients in the pan.
  22. 22Add garlic salt and pepper to chicken.
  23. 23Add garlic salt and pepper to chicken.
  24. 24Add garlic salt and pepper to chicken.
  25. 25Add garlic salt and pepper to the sauce.
  26. 26Add garlic salt and pepper to the sauce.
  27. 27Add garlic salt and pepper to the sauce.
  28. 28Add mixed vegetables and shredded chicken to the sauce.
  29. 29Add mixed vegetables and shredded chicken to the sauce.
  30. 30Add mixed vegetables and shredded chicken to the sauce.
  31. 31Pour the mixture into a baking dish lined with pie crust.
  32. 32Pour the mixture into a baking dish lined with pie crust.
  33. 33Pour the mixture into a baking dish lined with pie crust.
  34. 34Cover with another pie crust and crimp the edges. Cut slits in the top crust.
  35. 35Cover with another pie crust and crimp the edges. Cut slits in the top crust.
  36. 36Cover with another pie crust and crimp the edges. Cut slits in the top crust.
  37. 37Bake at 375 degrees for 30 minutes.
  38. 38Bake at 375 degrees for 30 minutes.
  39. 39Bake at 375 degrees for 30 minutes.
  40. 40Let it cool before serving.
  41. 41Let it cool before serving.
  42. 42Let it cool before serving.

Ingredients

  • 2 packages thin sliced chicken breast
  • 2 packages thin sliced chicken breast
  • 2 packages thin sliced chicken breast
  • 3 14.1 oz pie crusts
  • 3 14.1 oz pie crusts
  • 3 14.1 oz pie crusts
  • 1 white onions
  • 1 white onions
  • 1 white onions
  • 1 bunch celery
  • 1 bunch celery
  • 1 bunch celery
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 12 oz bag season's choice steam mixed vegetables
  • 1 12 oz bag season's choice steam mixed vegetables
  • 1 12 oz bag season's choice steam mixed vegetables
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 pinch garlic salt
  • 1 pinch garlic salt
  • 1 pinch garlic salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

potknifecutting boardwhiskbaking dish