Today my daughter is at her first cheer camp to learn all she needs to for cheerleading at her middle school this year. What does that mean? Back-to-School is hot my heels and it’s time to roll out those easy to do one pot dinners. This Chicken Pot Pie Casserole is just that. It gives you all you expect out of a chicken pot pie, but without having for fuss and worry with pie dough!

This casserole starts off with a pretty standard roux that you then add veggies and chicken to. It’s all topped off with some biscuit dough and baked together to make one delicious dinner that’s put together and done in no time at all.

You’ll be amazed at how kid-friendly this pot pie is too. And feel free to play around with the kind of veggies that you use. I would have gone with just peas and carrots, but some things are still a little hard to find in stores at times so I went with a mix that had a lot more variety!

This does make a rather large casserole, and the good news is that this casserole makes excellent leftovers! Just reheat and eat!

Chicken Pot Pie Casserole

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Chicken pot pie in a casserole form. No need to fuss with pie dough! This quick weeknight dinner is easy to make and tasty too!

Ingredients

6 Tbsp. Butter
1 Diced White Onion
1/3 C. Flour
3 C. Reduced Sodium Chicken Broth
1 Tsp. Salt
1/2 Tsp. Pepper
1 C. Unsweetened Almond Milk
16 Oz. Frozen Mixed Vegetables
10 Oz. Cooked & Shredded Chicken Breast
16 Oz. Biscuit Dough

Instructions

Preheat the oven to 400 degrees F.
Melt the 6 Tbsp. butter in a large skillet and cook the 1 diced onion over medium-high heat until tender.
Whisk in the 1/3 C. flour and continue to cook for another minute or two.
Slowly whisk in the 3 C. chicken broth and bring it just to a bubble.
Season with salt and pepper and reduce heat to simmer until thickened.
Stir in the 1 C. milk, 16 Oz. veggies, and 10 Oz. cooked chicken. Increase the heat back to medium-high and cook until heated through.
Cut the biscuits into 4-6 pieces.
Transfer the mixture to a 13x9" or large casserole dish and top with the 16 Oz. biscuit dough.
Place in the oven and bake for 25-30 minutes or until the biscuits are browned on top and cooked through.
Once done, remove from the oven and divide evenly among bowls to enjoy!

Nutrition Facts

Calories

339.88

Fat (grams)

11.97

Sat. Fat (grams)

6.12

Carbs (grams)

39.83

Fiber (grams)

3.83

Net carbs

36.00

Sugar (grams)

5.10

Protein (grams)

18.40

Sodium (milligrams)

1098.14

Cholesterol (grams)

53.02

Nutritional Claims: Balanced • Sugar Conscious • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free