Easy Chicken Pot Pie Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken and vegetable casserole with mushrooms, carrots, celery, and peas bound together with a rich sauce. Comfort food that feeds a crowd and works well for potlucks or family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz. crimini mushrooms (chopped (~3 cups))
- 1 small yellow onion (diced)
- 4 cloves garlic (smashed and minced)
- 3 medium celery stalks (chopped into 1/2-inch thick pieces)
- 3 medium carrots (chopped into 1/2-inch thick pieces)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 cup white whole wheat flour
- 1.5 cups 2% milk (any kind of milk)
- 1.5 cups minute white rice (minute brown rice works too!)
- 1 cups frozen green peas
- 1.5 lbs. boneless skinless chicken breast (cut into 1-inch chunks)
- 3 cups chicken broth
- 1/8 teaspoon black pepper (+ more for serving)
- 1/4 teaspoon salt (or more to taste)
At a glance
PER SERVING · TIME 75M
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
- 55m
- Sodium
- 548mg
- 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
- 597mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 548MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.