Chicken Pot Pie Casserole: In Need of Comfort Food
Although Spring is just around the corner, it's been a little too chilly and rainy here for February; now March. I was in need of some serious comfort food. For a quick pick-me-up- comfort-food-dish, the first thing that came to mind was Chicken Pot Pie. But I didn't want to spend a lot of time preparing a crust, brainstorming, I got it, forget the crust and top it off with a bread. That's where these rolls come into the picture; I was lucky enough to get my hands on a sample pack of Garlic Knots from Wenner Bread. These buttery knots are delicious and only take minutes to brown in the oven. Although they are great on their own, I decided to add some of them to a casserole; a Chicken Pot Pie Casserole. Here's what I did...
The Chicken Filling:
3 boneless/skinless chicken breast, (3-4 cups) cooked and diced
2 cups potatoes, diced and cooked
2 cups frozen vegetable blend, (ie; carrots, peas, corn & green beans)
10 3/4 oz can Cream of Chicken
14.5 oz can Chicken Broth
1/4 cup water + 1 heaping tbsp. corn starch + 2 heaping tbsp. cheese sauce mix (sauce mix; optional)
1 Tbsp. butter, cut into pieces
1/2 tsp. poultry seasoning
Salt & Pepper; to taste
12 frozen prebaked Garlic Knots or any frozen rolls will work
1 tbsp. butter
Mix all the ingredients together in a large bowl to combine.
Pour in a 13 by 9-inch baking pan or casserole pan.
Place frozen dinner rolls over the chicken filling. (The garlic knots where irregular shape, so I cut these into pieces to fix them into the pan.)
Cover with the rolls and thinly slice 1 Tbsp. butter over the top.
Tent with foil and place in oven. Bake in a 375 degree oven for 20 -25 minutes; until bubbly. Remove foil and bake 5 minutes longer or until rolls are golden brown.
Let set for about 15 - 20 minutes, and served.
What I Think:
The Taste: The casserole was DELICIOUS! The rolls accompany the chicken filling very well in making this dish a hit. Comfort food at it's BEST. REPEAT!