Chicken Pot Pie Casserole
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The Recipe Rebel · by Ashley Fehr★ 5.0 (10)

Chicken Pot Pie Casserole

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 38%
CARBS 39G29% OF CAL
6G FIBER0G ADDED0G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 33G56% OF CAL
16G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comfort food casserole packed with chicken, vegetables, and cream, topped with homemade biscuits. Hearty and satisfying for weeknight dinners.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 large carrots ((peeled and diced))
  • 2 medium red potatoes ((cut into ½" cubes -- peeling optional))
  • ½ medium onion ((finely diced))
  • 1 rib celery ((diced))
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2½ cup low sodium chicken broth
  • 1 cup heavy cream ((a lighter cream will work but have less rich flavor))
  • 3 tablespoons all purpose flour
  • 2 cups cooked chopped chicken
  • 1 cup frozen peas
  • 2 cups flour ((all purpose or whole wheat))
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup cold salted butter
  • ½-¾ cup buttermilk ((or sub milk))
  • 2 tablespoons melted butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried parsley ((optional))
PREP
20M
SODIUM
960MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.