Name: Crustless Rotisserie Chicken Pot Pie Casserole recipe
Ingredients: Butter: 4 tablespoons (1/2 stick), unsalted; Onion: 1 medium, finely chopped (about 1 cup); Carrots: 2 medium, peeled and diced (about 1 cup); Celery: 2 ribs, finely chopped (about 1 cup); Garlic: 3 cloves, minced (about 1 tablespoon); All-Purpose Flour: 1/3 cup (this creates the roux for a thick, creamy sauce); Chicken Broth: 3 cups, low sodium is preferred to control saltiness; Milk: 1 cup (whole milk or 2% for richness, but others can work); Rotisserie Chicken: 1 whole chicken, skin removed, meat shredded (yielding about 3-4 cups of cooked chicken); Frozen Peas: 1 cup (no need to thaw); Frozen Corn: 1 cup (no need to thaw; or use a 1.5 cup bag of mixed peas and carrots, adjusting fresh carrots accordingly); Dried Thyme: 1 teaspoon (or 1 tablespoon fresh thyme, chopped); Dried Rosemary: 1/2 teaspoon, crushed (or 1.5 teaspoons fresh rosemary, chopped); Salt: 1 teaspoon, or to taste (adjust based on your broth and chicken); Black Pepper: 1/2 teaspoon, freshly ground, or to taste; Optional Topping: 1/2 cup shredded cheddar cheese or Parmesan cheese, or a sprinkle of breadcrumbs mixed with melted butter for a bit of crunch.; Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)

Ingredients

- Butter: 4 tablespoons (1/2 stick), unsalted

- Onion: 1 medium, finely chopped (about 1 cup)

- Carrots: 2 medium, peeled and diced (about 1 cup)

- Celery: 2 ribs, finely chopped (about 1 cup)

- Garlic: 3 cloves, minced (about 1 tablespoon)

- All-Purpose Flour: 1/3 cup (this creates the roux for a thick, creamy sauce)

- Chicken Broth: 3 cups, low sodium is preferred to control saltiness

- Milk: 1 cup (whole milk or 2% for richness, but others can work)

- Rotisserie Chicken: 1 whole chicken, skin removed, meat shredded (yielding about 3-4 cups of cooked chicken)

- Frozen Peas: 1 cup (no need to thaw)

- Frozen Corn: 1 cup (no need to thaw; or use a 1.5 cup bag of mixed peas and carrots, adjusting fresh carrots accordingly)

- Dried Thyme: 1 teaspoon (or 1 tablespoon fresh thyme, chopped)

- Dried Rosemary: 1/2 teaspoon, crushed (or 1.5 teaspoons fresh rosemary, chopped)

- Salt: 1 teaspoon, or to taste (adjust based on your broth and chicken)

- Black Pepper: 1/2 teaspoon, freshly ground, or to taste

- Optional Topping: 1/2 cup shredded cheddar cheese or Parmesan cheese, or a sprinkle of breadcrumbs mixed with melted butter for a bit of crunch.

- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)

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Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized casserole dish (approximately 2.5-3 quart capacity). If using an oven-safe skillet (like a large cast iron), you can make the entire dish in one pan.

1. Sauté Aromatics: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and shimmering, add the chopped onion, diced carrots, and chopped celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step is crucial for developing the foundational flavors of the casserole.

1. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.

1. Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste. The mixture will become thick and pasty – this is your roux, which will thicken the sauce.

1. Build the Sauce: Gradually whisk in the chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more. This helps prevent lumps. Once all the broth is added, whisk in the milk.

1. Simmer and Thicken: Bring the mixture to a gentle simmer, stirring frequently. Continue to cook for 5-7 minutes, or until the sauce has thickened to a gravy-like consistency. It should coat the back of a spoon.

1. Incorporate Chicken and Seasonings: Stir in the shredded rotisserie chicken, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and black pepper. Mix well to ensure everything is evenly distributed and coated in the creamy sauce. Taste and adjust seasonings if necessary. At this point, the mixture will be quite full and aromatic.

1. Transfer to Baking Dish (if needed): If you weren’t using an oven-safe skillet, carefully pour the chicken and vegetable mixture into your prepared baking dish, spreading it evenly.

1. Optional Topping: If desired, sprinkle the top evenly with shredded cheddar cheese, Parmesan cheese, or buttered breadcrumbs for an added layer of flavor and texture.

1. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the filling is hot and bubbly around the edges, and the top (if using cheese or breadcrumbs) is golden brown.

1. Rest and Garnish: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly more and prevents a molten-hot first bite. Garnish with fresh chopped parsley, if desired, for a touch of color and freshness.

Nutrition

Serving Size: one normal portion
Calories: 450-550 calories