Chicken Pot Pie Casserole
Pepper & Me
All the comforting flavours of a classic chicken pot pie in a simple, hearty casserole. Creamy, cosy and perfect for feeding the family.
Ingredients
1 leek, finely sliced
3 carrots, diced
2 celery stalks, diced
1 x 400g can condensed cream of chicken soup
3 tablespoons On Yaaa
2 ½ cups water
2 large potatoes, peeled and
cut into 1-inch cubes
3 large chicken breasts
1 ½ tablespoons Fry-Yay
2 tablespoons cornflour or Potato Starch
¼ cup water
1 cup peas
1 cup corn
½ cup cream
Directions
Add the sliced leek, diced carrots, celery and chicken soup to the bowl of a slow cooker.
Whisk the On Yaaa into the 2 ½ cups of water until mostly dissolved, then pour into the slow cooker.
Add the potatoes and chicken breasts, gently pushing them down until mostly covered by the sauce.
Cook on high for 4 hours or low for 6 hours.
Remove the chicken breasts, shred them with two forks, then return the chicken to the slow cooker.
In a small bowl, mix the Fry-Yay and cornflour (or potato starch) with the remaining ¼ cup water to make a slurry.
Pour in half the slurry and gently stir. If needed, add the remaining slurry until the casserole reaches your preferred consistency. It should be fairly thick, as it will loosen slightly in the next step.
Fold through the peas, corn and cream. Replace the lid and cook for a further 10 minutes.
Serve with crusty bread, garlic bread or American-style biscuits.
