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omemade Chicken Pot Pie Casserole

Comforting Homemade Chicken Pot Pie Casserole in 45 Minutes

Enjoy a comforting Homemade Chicken Pot Pie Casserole packed with tender chicken and vibrant vegetables, ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked Chicken Rotisserie chicken saves time and adds flavor; poached or baked chicken works just as well.
  • 2 cups Frozen Vegetables Choose peas and carrots, or mix in green beans, spinach, or diced potatoes.
  • 4 tablespoons Unsalted Butter Creates a rich roux for the sauce; substitute with olive oil or dairy-free butter if desired.
  • 1/3 cup All-Purpose Flour Essential for thickening the creamy sauce.
  • 2 cups Chicken Broth Low-sodium broth recommended.
  • 1 cup Milk Use your favorite non-dairy alternative if desired.
For the Biscuit Topping
  • 1 package Biscuit Dough Pre-made biscuits save time; homemade or whole wheat versions work too.

Equipment

  • large skillet
  • Baking dish
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/3 cup of all-purpose flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in 2 cups of chicken broth and 1 cup of milk, stirring continuously until the mixture thickens into a creamy sauce.
  4. Remove from heat and add 2 cups of cooked chicken and 2 cups of frozen vegetables, stirring to combine.
  5. Spread the mixture into a greased 9x13-inch baking dish, ensuring it is evenly distributed.
  6. Open the biscuit dough, separate it into pieces, and flatten each slightly before placing them on top of the chicken mixture.
  7. Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
  8. Allow the casserole to rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2.5mg

Notes

Feel free to customize the vegetables to your liking and use leftovers to enhance flavor.

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