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Comfort food holds a special place in our hearts and kitchens, embodying the warmth and nostalgia of home-cooked meals. These dishes often evoke fond memories of family gatherings, cozy evenings, and a sense of belonging. Among the pantheon of beloved comfort foods, the Hearty Chicken Pot Pie Casserole stands out as a quintessential favorite. Its rich, savory filling and flaky crust create a dish that is not only satisfying but also perfect for sharing with loved ones.

Classic Chicken Pot Pie Casserole

Discover the ultimate comfort food with this Hearty Chicken Pot Pie Casserole recipe. Combining tender chicken, vibrant vegetables, and a creamy sauce all encased in a flaky crust, this dish is perfect for any occasion—from cozy weeknight dinners to festive gatherings. Easy to prepare and adaptable to your taste, it brings warmth and joy to the dinner table, making it a beloved staple in homes everywhere. Gather your loved ones and enjoy a hearty meal that satisfies both the heart and the palate.
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mix

1 cup frozen corn

1 cup diced potatoes (or 1 can of diced potatoes, drained)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup chicken broth

1 cup milk

1/2 cup heavy cream

1/4 cup all-purpose flour

2 tablespoons butter

Salt and pepper, to taste

1 teaspoon Worcestershire sauce

1 package (1-2 sheets) refrigerated pie crust (or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and garlic, sautéing for about 3-4 minutes until translucent.

      Cook Chicken & Veggies: Add the cooked chicken, frozen peas and carrots, corn, and diced potatoes to the skillet. Stir well to combine.

        Make the Sauce: Sprinkle the flour over the chicken and vegetables, stirring to incorporate. Gradually pour in the chicken broth, mixing constantly to avoid lumps. Then, add milk, heavy cream, Worcestershire sauce, thyme, rosemary, salt, and pepper. Continue stirring until the mixture thickens slightly (about 5-7 minutes).

          Transfer to Casserole Dish: Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish.

            Prepare Pie Crust: Roll out the pie crusts if using homemade, or unroll the refrigerated crust over the chicken mixture. Trim any excess crust hanging over the edges. You may use a knife to cut a few slits in the crust for steam to escape.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

                Cool and Serve: Allow the casserole to cool for about 10 minutes before slicing. Garnish with fresh parsley, then serve and enjoy your hearty chicken pot pie casserole!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6