Chicken Pot Pie Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken and vegetable filling baked in a casserole dish and topped with drop biscuits. It's comfort food that comes together in one dish with rich, homestyle flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¼ cup unsalted butter
- 1 medium yellow onion, diced
- 1 (16-oz) bag frozen mixed vegetables (mix of corn, carrots, peas, green beans)
- ½ cup + 1 tablespoon flour*
- 4 cups low-sodium chicken broth
- 1 teaspoon fine salt
- ½ teaspoon dried thyme or dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 lb chopped boneless skinless chicken breast or thighs**
- 2 cups flour*
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 6 tablespoons cold unsalted butter
- 1 cup shredded cheddar cheese, divided
- 1½ teaspoons dried thyme or dried parsley
- 1 cup dairy or unsweetened non-dairy milk of choice
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt
At a glance
PER SERVING · TIME 60M
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
- 40m
- Sodium
- 985mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 985MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.