Chicken Pot Pie Casserole

Prep:1hCook:45min

This uses precooked chicken. So cook your chicken however you'd like or make it super easy and use a precooked rotisserie chicken.

Updated at: Sun, 15 Sep 2024 22:07:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories420.7 kcal (21%)

Total Fat23.2 g (33%)

Carbs37.9 g (15%)

Sugars6.6 g (7%)

Protein15.7 g (31%)

Sodium523.7 mg (26%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 bagfrozen mixed vegetables

1 lbchicken breast

cooked, cubed

1 cupchicken broth

1 cupheavy cream

3russet potatoes

peeled and cubed

1 canrefrigerated flakey biscuits

½ cupall purpose flour

4 Tbspunsalted butter

1 Tbspdried parsley

½ Tbspdried thyme

½ Tbspdried tarragon

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

In a medium pot, parboil potatoes for 5-8 minutes. Drain and set aside.

Step 3

In a large saucepan, melt butter and add veggies, celery, and onion. Sauté together until onions are translucent. Add seasonings and continue to cook for 1 minute.

Step 4

Sprinkle flour over the veggies and whisk together, making sure all liquids are absorbed by the flour. Slowly add in the liquids while continuing to whisk.

Step 5

Add chicken to mixture and simmer until chicken is heated (if cold) and the liquids have thickened. Add potatoes to mixture.

Step 6

Pour everything into a 9x13 casserole dish and top with biscuits (either whole or you can cut them up).

Step 7

Bake in oven for 25-30 minutes, making sure the biscuits have cooked completely through and aren't doughy on the bottom.