Chicken Pot Pie Casserole
Servings: 8 servings
Calories: 503cal
Ingredients
- 4 Tablespoons unsalted butter
- 2 cups diced carrots about 4 small-medium carrots
- 2 cups diced celery about 3-4 ribs
- 1 cup diced yellow onion 1 small
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup all purpose flour
- 2 cups whole milk
- 1 cup low sodium chicken stock
- 4 cups shredded chicken about 3 cooked chicken breasts
- 2 cups frozen peas
- 16.3 ounces refrigerated biscuits we used one tube of Pillsbury Grands
Instructions
- Preheat the oven to 375F, lightly grease a 9x13 casserole dish and set aside.
- In a large skillet with deep sides, melt the butter over medium heat. Add the diced vegetables, salt, dried thyme, garlic powder, and ground pepper. Cook until the veggies begin to soften (about 5 minutes).
- Sprinkle flour over vegetables and cook for a couple of minutes.
- Pour in milk and stock and raise the heat to bring everything to a boil. Once boiling, reduce to medium-low and stir regularly until it begins to thicken (about 3-5 minutes).
- Add in the shredded chicken and frozen peas, mix well, then transfer to the prepared casserole dish.
- Place your canned biscuits on top and bake for about 18-20 minutes or until the biscuits are golden and cooked through.
- Allow the casserole to cool slightly and serve immediately.
Video
Notes
- We prefer to use Pillsbury Grands here. We found that they cover the top of the pot pie mixture in a 13x9 baking dish well without leaving too many gaps in between. However, you can also use regular-sized canned biscuits as well. Do note that because the Grand biscuits are larger, they might not cook all the way through at the 18-20 minute mark (even if they look golden brown on top). If this happens, try topping with aluminum foil and continue baking until they are cooked all the way through.
- Feel free to use a bag of frozen mixed vegetables in place of the peas.
- You can easily substitute the chicken breast with shredded rotisserie chicken. This is also a great way to use up leftover turkey breast (or turkey from Thanksgiving!).
Nutrition
Serving: 1serving | Calories: 503cal | Carbohydrates: 48g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 965mg | Potassium: 708mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6046IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 4mg
