Description
A comforting chicken pot pie casserole packed with lean protein and seasonal veggies.
Ingredients
Scale
- 1 lb lean chicken breast, cooked and shredded
- 2 cups mixed seasonal vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk or dairy alternative
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- Salt and pepper to taste
- 1 can of biscuits or pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- Combine shredded chicken, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper in a large mixing bowl.
- Heat chicken broth and milk in a medium saucepan over medium heat until warm, then pour it into the chicken mixture and stir.
- Transfer the mixture into a greased baking dish and top with torn biscuits or rolled pie crust.
- Bake in the oven for 25-30 minutes until golden brown and bubbling.
- Let the casserole rest for 5-10 minutes before serving.
Notes
This dish can be prepped ahead of time and also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, high-protein, healthy dinner