The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (10)
Chicken Pot Pie Casserole
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 42%
CARBS 32G29% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 25G51% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken and vegetable filling topped with a buttery biscuit crust, all baked together. Comfort-food pot pie flavors in an easy casserole format.
mainamericancasserolechicken🥧 baking dish🥄 saucepan🔥 oven
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 salted butter
- 1 small white onion (diced)
- 1/4 cup all-purpose flour
- 2 cups shredded cooked chicken (or diced)
- 1/2 cup frozen peas
- 1 1/2 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup salted butter
- 3/4 cup milk (whole, 2%, or 1 %)
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 42%
CARBS 32G29% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 25G51% OF CAL
14G SAT11G 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
- 30m
- Cook
- 25m
- Sodium
- 1290mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.