CHICKEN POT PIE CASSEROLE

For two other very similar yet different recipes, check out my Slow Cooker Chicken Pot Pie and my Easy Chicken Pot Pie!

I just took a quick inventory and we have somewhere around 245 Pillow Pets either at our house or on their way to our house! On February 16th, we will deliver them to Minneapolis Children's Hospital for the kids staying there. Some of YOU have generously donated PPs or cash, and I would like to say THANK YOU! There is still time, if you would like to help!

Today is the perfect day to snuggle inside with hundreds of soft, cozy Pillow Pets. Actually, they are in bags so they have received limited snuggles (except the really really cute ones that I can't resist squeezing), but they are collectively beginning to take over our home! We have had an unusual number of guests in our house lately due to Elijah being homebound and needing testing for special education services, so we've had to do our share of explaining. I see the double-takes back into the kitchen and wonder must be going through their minds. Most people laugh and seem relieved when I explain that we're not storing months worth of garbage in our home.

When I'm not busy with the Pillow Pet management, I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this Chicken Pot Pie Casserole. It is comforting, delicious and low calorie! Dan claimed it was the best Chicken Pot Pie he'd ever eaten. He rarely makes extreme statements like that, so that is a ringing endorsement!

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 2 cups chopped carrots (approximately 4 medium)
• 2 cups frozen peas
• 1 yellow onion, chopped
• Salt and pepper, to taste
• 2 cups shredded cooked chicken
• 14.5-oz. can chicken broth
• 10.5-oz. can cream of chicken soup
• 1/4 cup milk
• 1/4 cup flour (optional: use for a thicker sauce)
• 9-inch refrigerated pie crust

Instructions:

1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
2. Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
3. ...................................

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