And how to make it!

Micah A. Leal
December 21, 2018
Micah A. Leal

Reese Witherspoon published a memoir this year titled Whiskey in a Teacup. In it she describes her experience of growing up in the South, and I’m sure to those raised in any other region of the world, chapter titles like “Catching Frogs & Selling Lemonade” might sound like caricatures, but to us, no other headings could make more sense. And like any good Southern memoir, scattered throughout the book are dozens of recipes—because who can describe life in the South without describing the food?

Reese’s Chicken Pot Pie Casserole tastes exactly like it sounds. The base of the casserole is made from a layer of hash browns that cook in the dish for 15 minutes before the rest of the ingredients are added—this forms a crispy potatoey bottom crust, and yes, it’s just as perfect as it sounds. The creamy pot pie filling is packed with chicken, onion, celery, carrots, and peas. As simple as it is, one spoonful tastes every bit like chicken pot pie without having to fuss with any finicky pastry dough. We give her recipe a 10 out of 10 for flavor and nostalgia.

WATCH: Reese Witherspoon: The Southern Living Interview

Reese’s Chicken Pot Pie Casserole:

Preheat oven to 400°F. Whisk together two eggs with 1 tsp. salt and 1 tsp. freshly ground pepper. Add 2 cups frozen shredded hash browns and mix until well coated in egg mixture. Press into a buttered 9-inch square casserole dish or cast-iron skillet. Bake for 15 minutes.

Cook 1 cup chopped onion, 1 cup diced carrots, and 1 cup diced celery in 1 Tbsp. oil over medium-high until soft, about 5-7 minutes. Remove from heat and add 1 cup frozen peas. In a large bowl, mix together cooked vegetables, 1 cup diced cooked chicken, 1 (10.75 oz) can cream of mushroom soup, and 1 tsp. each of salt and freshly ground pepper. Spread evenly over hash brown crust. Cover the entire surface with 1 sheet frozen puff pastry. Bake for 35-40 minutes, until the surface is golden brown. Allow to cool slightly before serving.