Chicken Pot Pie Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chicken and vegetable filling in a casserole topped with flaky biscuits instead of a pie crust. A comforting, crowd-pleasing dish that's easier than traditional chicken pot pie.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups cooked chicken (shredded*)
- 6 Tbsp unsalted butter (plus 1/2 Tbsp more to brush biscuits)
- 1 medium yellow onion ((1 cup chopped))
- 2 medium carrots ((1 cup) thinly sliced)
- 8 oz white or brown mushrooms ((stems discarded), sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
- 1/4 tsp black pepper (plus more to garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped)
- 10 homemade biscuits
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1213mg
- 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
- 536mg
- Calcium
- 212mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.