Chicken Pot Pie Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken pot pie casserole with rotisserie chicken, vegetables, and a biscuit topping. Comfort food done quickly with minimal effort, perfect for a weeknight family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 ounces (113g) Cream Cheese (softened)
- 1 10.5 ounce can cream of chicken soup (low-fat is fine)
- ½ cup (118ml) nonfat milk
- 12 ounce bag mixed vegetables (thawed)
- 2 cups shredded rotisserie chicken
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 ½ cups (186g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup Unsalted Butter (diced)
- ½ cup (118ml) buttermilk
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 604mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.