Chicken Pot Pie Casserole
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Emily Bites · by Emily Bites

Chicken Pot Pie Casserole

NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 55%
CARBS 24G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 12G33% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lightened-up chicken pot pie casserole with tender chicken breast, vegetables, and a creamy sauce baked with a biscuit topping. Classic comfort food at its best.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 1 ½ lbs raw boneless skinless chicken breasts
  • 3 cups reduced sodium chicken broth
  • 4 teaspoon canola oil (divided)
  • 1 medium onion (diced)
  • 3 large carrots (peeled and sliced ¼ inch thick)
  • 2 celery ribs (chopped)
  • Salt & pepper (to taste)
  • 8 oz Baby Bella mushrooms (sliced)
  • 1 teaspoon soy sauce
  • 1 teaspoon tomato paste
  • 4 tablespoons light butter
  • 1/3 cup flour
  • 1 cup fat free milk
  • 2 tablespoons minced parsley
  • 2 teaspoon minced thyme
  • 1 teaspoon lemon juice
  • ¾ cup frozen peas
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons cold light butter (cubed)
  • ¼ cup grated Parmesan cheese (the kind from a shaker)
  • ½ cup fat free half and half
PREP
20M
SODIUM
737MG
ESTIMATE
COMPLETE

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