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Chicken Pot Pie Casserole

Pip and Ebby
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Chicken, cooked

2 cups

Carrots

2 cups

Peas, frozen

1

Yellow onion

1 14.5 ounce can

Chicken broth

1 10.5 ounce can

Cream of chicken soup

1/4 cup

Flour

1

Salt and pepper

4 tbsp

Olive oil, extra-virgin

9

inch Pie crust, refrigerated

1/4 cup

Milk

2 people Recommend This Recipe