Chicken Pot Pie Casserole

5 tbsp MP safe butter
1 cup onion, chopped
2 stalks celery, chopped
1/2 cup unenriched flour
3/4 tsp salt
1/2 tsp pepper
4 cups chicken broth
1/2 cup MP safe half and half
1 tsp poultry seasoning or Bell's Seasoning
1/4 cup dry white wine (optional)
6 cooked chicken breast halves cut into bite sized pieces (about 5 cups)*
1/2 cup cooked carrots chopped
1/2 cup cooked peas


In a large pot melt the butter and saute the onion and celery. When the vegetables are soft, stir in the flour, salt and pepper. Cook the mixture, stirring constantly, until it's bubbly and then take it off the heat. Stir in the broth, the half and half, and the poultry seasoning. Return the pot to the heat and bring it to a boil, stirring constantly. Continue stirring while you reduce the heat and simmer for another minute. Add the white wine, chicken, carrots and peas and mix thoroughly. Pour mixture into a lightly oiled or buttered a casserole dish. Bake at 350 degrees (F) about 25 to 30 minutes or until lightly browned and bubbly. Makes about 6 servings.

This recipe does not have a high proportion of vegetables. You could probably add in some chopped broccoli, cauliflower, or zucchini if you like more vegetables in your casserole.

* If you don't have plain leftover chicken you can poach the chicken for this recipe. Take a large soup pot and fill it half way with water. (You can add carrots, celery, onion, salt, poultry seasoning and some white wine if you like but plain water works fine as well.) Cut each chicken breast half in two or three pieces. Bring the water to a boil, drop in half the chicken pieces and lower the heat to its lowest setting. Leave the chicken in the hot water for 10 to 15 minutes or until the largest piece is no longer pink in the middle. Take the first batch of chicken out, bring the water back up to a boil and repeat for the rest of the chicken.

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