Chicken Pot Pie Casserole
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole
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Chicken Pot Pie Casserole delivers all the flavors of a classic pot pie with an easy from-scratch filling and a buttery biscuit topping.
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Ingredients
Filling
- 4 medium carrots peeled and sliced
- 3 medium celery ribs sliced
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 2 tablespoons butter
- 1 small white onion diced
- 1/4 cup all-purpose flour
- 2 cups shredded cooked chicken or diced
- 1/2 cup frozen peas
Topping
- 1 1/2 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup butter
- 3/4 cup milk whole, 2%, or 1 %
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Instructions
- Preheat the oven to 425°F (218°C). Grease an 8x8-inch (or 2-quart) baking dish.
- Add 4 medium carrots (diced) and sliced 3 medium celery ribs (sliced) to a medium saucepan. Pour in 3 cups chicken broth and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes, until the carrots are softened.
- Meanwhile, in another saucepan melt 2 tablespoons butter over medium heat. Sauté 1 small white onion (diced) in the melted butter until softened, about 5 minutes. Add 1/4 cup all-purpose flour and stir until well combined. Cook for 1 to 2 minutes until golden.
- Ladle out ½ to 1 cup chicken broth from the vegetable mixture and whisk into the onion-flour mixture. Stir until thickened, then pour this mixture back into the vegetables. Cook over low heat for 3 to 5 minutes. Stir in 2 cups shredded cooked chicken and ½ cup 1/2 cup frozen peas. Remove from heat.
Topping
- In a large mixing bowl, stir together 1 1/2 cup all-purpose flour, 1/2 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt.
- Grate 1/2 cup butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the 3/4 cup milk while stirring the dough until it comes just together to form a soft dough. Avoid overmixing.
- Pour the filling into the prepared baking dish. Drop spoonfuls of the topping evenly over the filling.
- Bake for 40 to 45 minutes, until the topping is golden brown. Let cool for 10 minutes before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
729kcal
(36%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
67g
(103%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
11g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
802mg
(33%)
Potassium
290mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4417IU
(88%)
Vitamin C
6mg
(7%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 729kcal | 36% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 67g | 103% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 802mg | 33% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4417IU | 88% |
| Vitamin C | 6mg | 7% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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