Spend with Pennies · by Holly Nilsson★ 4.9 (30)
Chicken Pot Pie Casserole
NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 53%
CARBS 60G45% OF CAL
7G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 21G36% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy casserole combining chicken, vegetables, and a creamy sauce topped with biscuits. It delivers all the comfort of traditional chicken pot pie in an easier format.
mainamericancasserolechicken🥧 baking dish🥄 saucepan🍳 skillet🔥 oven
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium baking potato (peeled and diced ½-inch)
- ⅓ cup butter
- ½ yellow onion (chopped)
- 2 cloves garlic (minced, or ½ teaspoon garlic powder)
- ¾ teaspoon poultry seasoning (or to taste)
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- 1 ¼ cups chicken broth
- 2 ½ cups frozen mixed vegetables (thawed)
- 2 cups cooked chopped chicken
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 (16.3 ounce each) can refrigerated biscuits (or 8 homemade biscuits)
- 2 tablespoons melted butter (optional)
At a glance
PER SERVING · TIME 75M
CAL 26%·PRO 53%
CARBS 60G45% OF CAL
7G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 21G36% OF CAL
6G SAT15G 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
- 45m
- Sodium
- 1317mg
- Total sugar
- 9g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Calcium
- 128mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.