Chicken Pot Pie Casserole
Ingredients
Filling Ingredients
-
1 ½
lbs
raw boneless skinless chicken breasts
-
3
cups
reduced sodium chicken broth
-
4
teaspoons
canola oil
-
1
medium
onion, diced
-
3
large
carrots, peeled and sliced ¼ inch thick
-
2
ribs
celery, chopped
-
to taste
salt & pepper
-
8
oz
Baby Bella mushrooms, sliced
-
1
teaspoon
soy sauce
-
1
teaspoon
tomato paste
-
4
tablespoons
light butter
-
⅓
cup
flour
-
1
cup
fat free milk
-
2
tablespoons
minced parsley
-
2
teaspoons
minced thyme
-
1
teaspoon
lemon juice
-
¾
cup
frozen peas
Biscuit Topping Ingredients
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
⅛
teaspoon
cayenne pepper
-
3
tablespoons
cold light butter, cubed
-
¼
cup
grated Parmesan cheese
-
½
cup
fat free half and half
Instructions
- Preheat the oven to 450 degrees.
- Cook the chicken breasts in chicken broth until cooked through, then shred and set aside.
- Prepare the biscuit topping by mixing flour, baking powder, salt, pepper, and cayenne, then incorporating butter until crumbly. Add Parmesan and half and half, then drop pieces onto a baking sheet and bake until golden.
- Sauté onions, carrots, and celery in oil until tender, then add to the chicken bowl.
- Cook mushrooms in the same pot, then add soy sauce and tomato paste, cooking until browned. Add to the chicken and vegetables.
- Make the sauce by melting butter, whisking in flour, then gradually adding chicken broth and milk until thickened. Stir in herbs, lemon juice, peas, and chicken mixture.
- Pour the mixture into a baking dish, top with biscuit pieces, and bake until bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
303
Total fat
9g
Total carbohydrates
26g
Total protein
27g
Sodium
mg
Cholesterol
mg
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