Chicken Pot Pie Casserole
Try this Chicken pot pie casserole recipe
Try this Chicken pot pie casserole recipe
- 1 cup chopped carrots
- 1 cup chicken broth
- 1 cup diced onion
- 1 tsp dried parsley
- salt & pepper
- 1 tbsp vegetable oil
- 1/3 up flour
- 1-7.5 oz package pillsbury biscuits (in the 4 value pack)
- 1.5 cups fresh chopped broccoli
- 3 tbsp reduced fat margarine
- 1 1/3 cups milk (i used 1%)
- 1-284 ml can low fat cream of chicken soup
- 2 cups cooked and cubed chicken (about 12oz)
- Carbohydrate 2.58156136863216 g
- Cholesterol 102.268888888889 mg
- Fat 23.9276989920616 g
- Fiber 0.617427300736958 g
- Protein 25.6419555739883 g
- Saturated Fat 6.37882616214538 g
- Serving Size 1 1 Serving (169g)
- Sodium 200.275144848173 mg
- Sugar 1.9641340678952 g
- Trans Fat 1.86954255329499 g
- Calories 334 calories
Step-by-step
- Chop your carrots and place in a microwave-safe bowl, add 1 Tbsp water and cover with saran wrap, poke a small hole to vent. Place in microwave on high for 5 minutes.
- Heat oil in a large pan on the stove on med-low, add carrots, broccoli and onions and let cook for 7-10 minutes, stirring often.
- Remove from stove and place in a bowl with your cubed chicken.
- Preheat oven to 400F, spray a 9x13 casserole dish and set aside.
- Using the same pan you used for your vegetables, melt your margarine over med-low heat.
- Stir in your flour and then whisk in your milk. Let simmer for 5 minutes, add your parsley and salt & pepper to taste.
- Stir in your can of soup and your chicken broth and simmer another 5 minutes.
- Stir in your vegetables and chicken and mix well.
- Pour mixture into your casserole dish and bake in oven for 20 minutes.
- Remove from oven and place 9 (of your 10) biscuits on top (raw biscuits) you will have 1 extra.
- Return to oven for 12 minutes, until biscuits are a golden color.
- Let cool for 5 minutes.
My Weeknight Winner: Chicken Pot Pie Casserole
As a busy working mom, finding time to cook a delicious and nutritious meal can feel like a marathon. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, sometimes the easiest option seems like takeout or a quick, less-than-satisfying meal. But I refuse to sacrifice good food for convenience! That's where my trusty Chicken Pot Pie Casserole comes in. This recipe is a lifesaver, offering a comforting, home-cooked meal without the hours-long prep time. It's a perfect blend of savory and satisfying, with tender chicken, vibrant vegetables, and a flaky biscuit topping. It’s also incredibly versatile; I often adjust it based on what vegetables I have on hand.
The beauty of this recipe lies in its simplicity. It’s not just about the ease of preparation, but also the flexibility. You can easily swap out ingredients to suit your preferences and what you have available. Don't have fresh broccoli? Frozen works just as well! Want to add some peas or mushrooms? Go for it! The key is to keep the core flavors – the creamy chicken sauce and the buttery biscuits – intact. I personally love using reduced-fat margarine and 1% milk to keep the dish a little healthier without compromising on flavor. And honestly, using store-bought biscuits is a total game-changer. No need to make dough from scratch; the convenience is worth it!
This Chicken Pot Pie Casserole isn't just a weeknight dinner; it's a family favorite. My kids devour it, and I've even taken it to potlucks and family gatherings, where it’s always a hit. The golden-brown biscuits are irresistible, and the creamy chicken filling is the perfect comfort food, especially on a chilly evening. It's a meal that brings everyone together, a warm and satisfying end to a busy day. The recipe itself is a testament to how delicious and satisfying a meal can be without being overly complicated. It's a testament to the fact that even amidst the chaos of daily life, we can still create something special, something delicious, something truly comforting for ourselves and our loved ones. It’s more than just a casserole; it’s a taste of home, a reminder that even in the busiest of weeks, there's always time for a good, home-cooked meal.
Tips and Variations:
- Make it ahead: Assemble the casserole up to a day in advance and store it in the refrigerator. Bake as directed when ready.
- Add some spice: Incorporate a pinch of paprika or cayenne pepper to the sauce for a little heat.
- Use different vegetables: Feel free to experiment with other vegetables like peas, corn, or green beans.
- Boost the protein: Add cooked sausage, bacon, or ham to the chicken filling for extra flavor and protein.
- Use homemade biscuits: If you’re feeling ambitious, try making your own biscuits from scratch for an even more elevated experience.
This Chicken Pot Pie Casserole isn't just a recipe; it’s a reminder to embrace simple pleasures and the joy of creating something delicious, even when time is tight. It’s a meal that nourishes both body and soul, offering a comforting hug on a plate. So, the next time you’re looking for a quick, easy, and incredibly satisfying dinner, give this recipe a try. You won’t be disappointed!
