Chicken Pot Pie Casserole
A less fiddly version of a fall favorite. Hearty and delicious with all the aroma and flavor of classic chicken pot pie, without the bother of making the pastry crust. I use chickpea pasta in this recipe because I like the texture better and it's easier on my stomach, but sub in whatever kind you like.
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Chicken Gravy
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/6 cup heavy cream
Casserole
- 1/2 yellow onion, diced
- 1 large carrot, peeled and diced
- 1/2 portobello mushroom, diced
- 1/2 cup frozen peas
- 2 chicken breasts, cooked and diced
- 2 cups cooked chickpea pasta
- 2 cups chicken gravy
- Shredded mozzarella and parmesan to taste
For the gravy
Melt butter over medium heat
Add flour and whisk until thoroughly combined. Cook for a few minutes until it starts to look like pale peanut butter and no longer smells like flour.
Slowly whisk in the chicken broth. Bring to a simmer over medium heat.
Whisk in heavy cream. Continue to simmer another 10 minutes, and remove from heat when it's thick enough to coat the back of a spoon. (Dip the spoon, run your finger along the back of the spoon, and if the path of your finger stays visible, it's done.)
You will use all of this to make the casserole.
For the casserole
Boil water to cook pasta according to package directions.
In a separate pan, lightly sauté the onion, carrot, and mushroom in some olive oil. Add peas toward the end.
Mix cooked pasta into the veggies and add the chicken gravy. Pour everything into a greased 11x8" baking dish.
Bake at 350;F for about 40 minutes, uncovered.
Add mozzarella and parmesan and return to oven until melted.
