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This is a super easy spin off the classic chicken pot pie! Made with from scratch biscuit dough, veggies, and homemade cream of chicken. This one is sure to become one of your top favorite comfort foods. It is perfect to feed a crowd and serving sizes are easy to adjust!
Nutritional and Delicious
Chicken pot pie is both nutritional and delicious! The best way to get maximal nutrition is to focus on the protein (chicken) and veggies while minimizing the carbs. I have been trying to focus on max nutrition as I go into the last weeks of pregnancy and post partem preparation.
If you are pregnant and/or planning to breastfeed it is extremely important what you choose to eat during this time, not only for your health but for the health of your growing little one! It has been proven that high protein along with a well balanced diet will produce far better results than alternative diets. (Do not worry about weight gain, instead focus on your what you are eating!)
For those on a low sodium diet this dish can easily be altered to fit your needs by adding less salt than recommended in both the biscuits, and the cream of chicken.
Storing Chicken Pot Pie Casserole
Chicken pot pie casserole can be stored in the refrigerator for four to five days. It can also be easily re-purposed as a freezer meal for later when you want something quick to grab for dinner.
To freeze- place leftover casserole in an appropriately sized freezer safe glass dish or metal throw away pan. When you are ready to eat be sure to thaw the dish the morning before. Re-heat in the oven at 350 degrees for twenty minutes with foil covering the top. Bake an additional 10 minutes without foil.
Chicken Pot Pie Casserole
Ingredients
Chicken
- 2 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 2-3 tsp additional chicken seasoning of choice OPTIONAL
Cream of Chicken
- 2 tbsp butter
- 3 tbsp all purpose flour
- 3 cups chicken broth
- 2 tsp salt
Veggies
- 2 large potatoes
- 14-16 oz. bag frozen mixed veggies (peas, carrots, green beans)
- 3 cloves garlic OPTIONAL
Biscuit Topping
- 2 cups all purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 stick cold butter cut into cubes
- 3/4 cup milk
Instructions
- Begin by cooking two chicken breasts on low/med heat. I like to cut larger breasts in half (down the middle) to help them cook quicker and more evenly. Cooking with the lid on will help the meat retain moisture.
- While the chicken is cooking, melt butter in a medium saucepan. Once butter begins to simmer, add flour. Using a whisk blend the butter and flour together quickly.
- Add chicken broth to butter/flour mixture one cup at a time, stirring with whisk until flour is completely dissolved in broth.
- Turn heat to medium/high. Bring to a boil. Keep stirring until mixture thickens (about five minutes). The mixture will not be super thick, this will allow you to cook potatoes in it. Mixture will thicken during baking process so no worries if it seems a bit runny!
- Shred cooked chicken with a fork (I used two forks). Combine frozen veggies and chicken.
- Peel potatoes and dice. Cook potatoes in cream of chicken mixture (takes about 10-15 minutes).
- While potatoes are cooking, combine all the ingredients for the biscuit dough (dry ingredients first, then butter cubes, then milk). I like to use my hands to "squish" the butter into the flour to create buttery flakes.
- When potatoes are fully cooked add potatoes and cream of chicken mixture to the chicken/veggie mixture. Stir well.
- Add biscuit dough to chicken and vegetables by pinching off balls of dough and dropping on top of dish. You may need to press them into the mixture a bit.
- Bake on 350 for about 20 minutes or until biscuit dough is golden on top.
- Optional: Top biscuits with butter.
