The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Chicken Pot Pie Casserole
NUTRITION · PER SERVING70M COOK
CAL 30%·PRO 61%
CARBS 43G29% OF CAL
3G FIBER0G ADDED0G INTRINSIC31G OTHER9G TOTAL SUGAR
FAT 34G50% OF CAL
17G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and vegetables in a creamy sauce, topped with buttery biscuits. A comforting casserole that feels homemade and familiar.
mainamericancasserolechicken🥧 baking dish🍳 skillet🔥 oven
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Nutrition & ingredients
Ingredients
serves 6- 4 cups shredded cooked chicken
- ½ cup butter, (divided)
- 2 large carrots, (diced, about 1 cup)
- 3 celery stalks, (diced, about 1 cup)
- 1 medium yellow onion, (diced, about 1 ½ cups)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 teaspoon lemon juice
- 1 teaspoon chicken bouillon
- 1 (16 ounce) tube biscuit dough
At a glance
PER SERVING · TIME 70M
CAL 30%·PRO 61%
CARBS 43G29% OF CAL
3G FIBER0G ADDED0G INTRINSIC31G OTHER9G TOTAL SUGAR
FAT 34G50% OF CAL
17G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1430mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.