Chicken Pot Pie Casserole
Ingredients2 chicken breasts, cooked and chopped ( I poached 2 breasts and chopped when cooled.)
1 stick of butter
2 cups Self Rising Flour
1 cup whole milk
1 cup buttermilk
1/4 cup canola oil
1 can cream of chicken soup plus filled with hot water
1/2 teaspoon dried sage
1 tbsp. black pepper
1/2 tsp. of salt or more to taste
1 tsp. garlic
1 tbsp. Sugar
1 can drained each of corn, peas, green beans, carrots
1 small onion chopped
1/2 cup chopped celery
InstructionsPreheat your oven to 350 degrees. Spray pan with non-stick spray.
The secret of this is not to stir anything. That's what makes your crust. When you dish it out, you have your crust on top.
Layer 1 - Melt stick of butter in 9 x 13 casserole dish. Sprinkle the chopped chicken over butter.
Layer 2 - Add layer of veggies. Sprinkle black pepper, salt, garlic, and dried sage over this layer.
Layer 3 - In a mixing bowl, mix the milks, sugar and S/R Flour. Slowly pour evenly all over chicken and veggies. Again do not stir.
Layer 4 - In same bowl, whisk together chicken soup plus can of water. Once all mixed, slowly pour over the Biscuit layer. Again do not Stir.
Bake the casserole for 50 - 60 minutes, or until the top is golden brown.