Mama'S Pot Pie Casserole
Creamy chicken and vegetable casserole with a fluffy self-rising flour topping, perfect for comforting family dinners and versatile for any occasion.
Ingredients
Instructions
- Mix the canned chicken and drained mixed vegetables together and place in a casserole dish.
- Mix the cream of chicken soup and canned chicken broth together and pour over the chicken and vegetables.
- Combine the self-rising flour and buttermilk and pour the batter over the top of the casserole.
- Bake in a 350°F (175°C) oven for 50 minutes to 1 hour until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken and vegetable mixture. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Using rotisserie chicken can save time and enhance the taste. For an extra crunch, sprinkle breadcrumbs on top before baking.
Serving Suggestions
This hearty casserole pairs beautifully with a fresh green salad or steamed broccoli for a complete meal. You can also serve it with crusty bread to soak up the delicious sauce. For an added touch, consider drizzling some gravy on top before serving. Browse more American recipes for additional meal ideas.
Storage & Reheating
Leftover pot pie casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Pot Pie Casserole contains roughly 380 calories, with 16g protein, 48g carbohydrates, and 13g fat. It is an excellent source of vitamin A (80% of the Daily Value), protein (33% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1427mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can definitely use fresh vegetables! Just make sure to cook them slightly before adding them to the casserole to ensure they are tender. Chopped carrots, peas, and corn work great and can enhance the dish's flavor and texture.
What can I substitute for the cream of chicken soup?
If you want a healthier option, you can substitute the cream of chicken soup with a homemade version using chicken broth, milk, and a roux of flour and butter. Alternatively, cream of mushroom soup or a vegetable soup can work well as a substitute.
How do I know when the casserole is done baking?
The casserole is done when the top is golden brown and a toothpick inserted in the center comes out clean. The filling should be bubbling around the edges, indicating that it's cooked through. Keep an eye on it during the last few minutes to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).