Pot Pie Casserole
- 4 tbsp butter
- 2 carrots chopped
- 2 stalks celery chopped
- 1 onion chopped
- 5 Crimini mushrooms chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/4 cup flour
- 1 cup Heavy Cream
- 1/4 cup white wine
- 2 cups chicken stock
- 3 cups or more of chopped rotisserie chicken
- 1 tbsp Cooking with Greens No Salt Italian Blend
- 1 tbsp Cooking With Greens Go To Seasoning
- 1/4 tbsp ground black pepper
- 1 tsp Cooking With Greens Pink Himalayan Sea Salt
- 1 sheet of puff pastry cut into strips to create lattice (or 1 can of biscuits cut into quarters and placed on top of filling)
- Cooking Spray
Preheat oven to 375 degrees. In a large saucepan, add butter until melted. Add in carrots and celery. Cook for 6 minutes, or until carrots are slightly softened. Add olive oil. onions, and mushrooms. Cook for 3 minutes. Sprinkle on flour and combine. Add in chicken and cook for an additional 2 minutes. Add white wine. Cook for 3 to 4 minutes. Add in Stock. Bring to low boil. Add cream and seasonings. Cook for and additional 4 minutes until thickened. Pour Filling into a 12x12 Baking dish that was sprayed with cooking spray. Either criss cross puff pastry strips on top to create lattice design or use quartered biscuit pieces to place over top of filling. In a small bowl, mix egg and brush egg over the pastry pieces. Cook for at least 15 minutes or until pastry topping is browned. Serve.