chicken pot pie casserole
Rather than making a top crust to go on top, this chicken pot pie casserole captures all of the great flavors with an easy-to-make cracker topping. It’s hearty, filling, and really comforting!
INGREDIENTS
– 1 lb fusilli pasta
– 4 tbsp unsalted butter
– 1 tbsp olive oil
– 1 cup diced onion
– 1 cup diced carrot
– 2 tsp kosher salt
– 1 1/2 lbs boneless skinless chicken breasts (about 2-3 breasts), cut into ½-inch bite-sized pieces
– 2 1/2 tsp dried Italian seasoning
– 3/4 tsp freshly ground black pepper
– 1/4 cup all-purpose flour
– 3 cups chicken stock
– 1 cup heavy cream
– 1 1/2 cups frozen peas
– 8 oz cream cheese room, temperature, cut into 1-inch pieces
– 2 cups shredded cheddar cheese
Cracker crumb topping:
– 3 tbsp melted butter
– 1 1/2 cups crushed butter crackers
INSTRUCTIONS
– Preheat the oven to 375°F.
– Cook the pasta according to the package instructions from al dente. Once cooked, drain the pasta and set it aside.
– Heat the butter and olive oil in an 8-quart Dutch oven over medium heat. Once melted, add the onion, carrot, and 1 tsp kosher salt. Sauté until the onion is softened and the carrot is crisp-tender, 3-5 minutes. Add the chicken, 1 tsp kosher salt, Italian seasoning, and black pepper. Sauté until the chicken is fully cooked, 4-6 minutes.
– Sprinkle the flour over the cooked chicken and vegetables. Stir and cook the flour until it turns slightly golden and begins to stick to the bottom of the pan, 1-2 minutes. Slowly add the stock while stirring and scraping any browned bits off the pan, followed by the heavy cream. Continue to stir and heat until it is simmering.
– Add the peas, cream cheese, and cheddar cheese. Stir until the cheeses are melted, 2-3 minutes. Remove from the heat and fold in the prepared pasta.
– Combine the crushed crackers and melted butter. Sprinkle the mixture over the entire casserole. Bake in the preheated 375°F oven until the casserole is bubbling, 20-30 minutes. Remove from the oven and allow the casserole to rest for 10 minutes before serving.
