Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ingredients:

• 4 tablespoons extra-virgin olive oil or butter
• 1 cup chopped carrots (approximately 2 medium)
• 2 cups frozen corn
• 1 cup chopped celery
• 1 yellow onion, chopped
• Salt and pepper, to taste
• 1 tsp. Sage
• 1 tsp. Garlic Salt
• 2 cups shredded cooked chicken
• 14.5-oz. can chicken broth
• 10.5-oz. can cream of chicken soup
• 1/4 cup flour and 1/4 cup milk mixed (optional: use for a thicker sauce)
• 9-inch refrigerated pie crust

Instructions:

1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil or butter over medium heat. Add the carrots, celery, corn, onions, chicken sage, garlic salt, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
2. Add chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish (when I'm feeling a little crazy I put another Pie crust in the bottom of the baking dish, soooo good). Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!
4. Label: Empty Thawed Freezer bag into skillet and cook until veggies are soft. Add Broth and Cream of Chicken soup and cook for extra 5 min. Pour into round greased baking dish, cover with pie crust. Bake for 40 Minutes at 350.