Chicken Pot Pie Casserole
Sugar Snap Peas
Ingredients
- 2 Tbsp butter
- 3 cups chopped rotisserie chicken
- 4 carrots, chopped
- 1 cup frozen green peas
- 1 tsp salt
- ½ tsp pepper
- 1 (10.75-oz) can cream of chicken soup
- 2 cups chicken broth
- 1 (20-oz) pkg refrigerated diced potatoes and onion (such as Simply Potatoes)
- ½ (14.1-oz) pkg refrigerated piecrusts
- 2 Tbsp heavy cream
Instructions
- Preheat oven to 375°F. Melt butter in a large ovenproof skillet over medium-high heat. Add chicken, carrots, peas, salt, and pepper. Cook 2 to 3 minutes. Add soup and broth; bring to a boil. Stir in potatoes.
- Unroll 1 piecrust, cut out shapes using cookie cutters, and place over filling; brush with cream.
- Bake 30 minutes or until very thick and crust is browned.
Side Dish Ingredients
- 1(8-oz) pkg sugar snap peas
- 1 (8-oz) bottle Ranch dressing (optional)
Side Dish Instructions
- Steam peas in bag according to package directions; season with salt and pepper to taste. If desired, serve with Ranch for dipping.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
