Thursday, November 12, 2015

Emily Bites Bubble Up Chicken Pot Pie Casserole

 With the fall (and truly winter in my area) weather upon us, all I have been wanting to eat are homey cozy meals. I'd been in a pot pie mood (seemingly after cooking a homemade turkey pie I had in the freezer) so I decided to give Emily Bites Bubble Up Chicken Pot Pie Casserole a shot. I had been wanting to make the dish for some time and since I had most of the ingredients on hand I added it to my menu for the week.

Out of all of the bubble up casseroles on the Emily Bites website, I will say this is hands down my favorite one (the pizza casserole being my 2nd favorite). This particular recipe is homey, cozy, delicious, comforting, filling and an overall crowd pleaser.

In classic Shannon fashion, I opted to omit the olive oil and instead of sauteing my carrots to soften them, I used frozen peas and diced carrots I picked up at the local grocery store. I figured it'd make putting the dish together a lot easier since I was trying to get dinner prepped and into the oven in a shorter amount of time. They cooked up perfectly while the dish was in the oven without the need to saute. The chicken I used was chicken breast I had cooked in the crock pot. I will say, in the two instances I've made this, I find cutting the chicken into chunks is a lot better than using shredded. On my second attempt making this, my chicken was too hot when I was cutting it up and most if shredded. The shredded chicken absorbs more of the gravy which leaves the end result a little drier.

I personally find the dish to be filling enough that one slice is all I need. There's no need for a small side salad or even a piece of fruit to go along with the meal. So far, all that have tried it have really enjoyed it as well.

A serving, 1/6th of the recipe, is 318 calories or 8 points plus values.

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