Chicken Pot Pie Casserole
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5.0
30 reviews
Excellent
Chicken Pot Pie Casserole
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Make a delicious chicken pot pie in a casserole dish with a biscuit crust
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Ingredients
Casserole Ingredients:
- 2 boneless skinless chicken breasts
- 3 cups frozen peas and carrots
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 cup milk
- 1 cup chicken broth
- 2 tsp salt
- ½ tsp ground black pepper
- 1 tsp dried parsley
- 2 tsp garlic powder
Biscuit Ingredients:
- 1 cup all purpose flour
- 1 tsp kosher salt
- ½ tbsp baking powder
- ½ stick 4 tbsp COLD unsalted butter
- ½ cup milk
Instructions
- Preheat oven to 425F and grease a 10x10 casserole dish. Keep butter for biscuits cold in the fridge while you prep the rest of the casserole.
- Cut chicken breast into bite sized cubes and place in the casserole dish with frozen peas and carrots.
- In a small sauce pan, heat 3 tbsp butter for casserole over medium heat until just melted. Reduce heat to low and whisk in the 3 tbsp of all purpose flour into the butter until a thick paste is formed. Slowly pout in the milk and chicken broth whisking constantly.
- Mix in the salt, pepper, parsley and garlic powder and allow the mixture to simmer lightly while you prepare the biscuits.
- Mix all purpose flour, salt, and baking powder together in a bowl. Cut the butter into small cubes and add to the bowl. Mix butter into the dry ingredients using a pastry cutter until it is evenly incorporated but not melted at all. If you do not have a pastry cutter you can use your fingertips to break the butter up and mix it in.
- Mix the cold milk into the dough with a wooden spoon. Knead the dough together just until there are no wet spots and set to the side.
- Take the simmering cream mixture from the stove and pour over the chicken and veggie in the casserole dish. Mix to combine.
- Take the biscuit dough and drop in small clumps over top of the casserole to form a crust, it is okay if there is space between the biscuits.
- Bake at 425F for 30 minutes. Allow to cool slightly and serve!
Notes
- Freezer Instructions: Freeze before baking!! Allow to cool completely before wrapping in 2 layers of tinfoil and Keep frozen for up to 3 months.
- Reheating from frozen: Bake covered at 350F for 1.5 hours, then, uncover and bake at 425F for 20 minutes
- Reheating from thawed: Bake in the oven at 425F uncovered for 35-45 minutes.
Nutrition Information
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Serving
1g
Calories
264kcal
(13%)
Carbohydrates
31g
(10%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
47mg
(16%)
Sodium
1539mg
(64%)
Potassium
417mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
6937IU
(139%)
Vitamin C
8mg
(9%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 1539mg | 64% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6937IU | 139% |
| Vitamin C | 8mg | 9% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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