I was originally introduced to this pot pie recipe in a Blue Apron box, but their version was cooked with lots of oil and butter, with a thick biscuit crust. My version cuts most of the fat, doubles the veggies and protein, and gives you all the buttery biscuit crunch with half the carbs. Perfection, right?
Chicken Pot Pie Casserole
A lightened up version of the comfort food classic
Servings 3
Ingredients
- 8 oz boneless skinless chicken breasts
- 2 medium carrots sliced in rounds
- 8 oz white turnips diced
- 3 stalks celery diced
- 6 oz Baby Bella mushrooms sliced
- 1/2 c white onion diced
- 3 tbsp white flour
- 2 tbsp chicken demi-glace
- 1/2 c skim milk
- 1 T sage chopped
- 2 T butter
- 1 box biscuit mix plus required other ingredients or 1 can reduced fat biscuits, sliced in half
Instructions
For the chicken
- Put the chicken in a medium saucepan; cover with water. Bring to a boil.
- Cover and remove from heat. Let stand for 15 minutes, or until chicken is cooked.
- Drain water and shred chicken.
For the casserole
- Preheat the oven to 450.
- Heat a nonstick pan. Add cooking spray.
- Add mushrooms and saute for 3-5 minutes or until browned.
- Add remaining veggies.
- Season with salt and pepper, and cook until tender.
- Add flour and butter to the pan. Stir continuously until flour is golden, about 1 minute.
- Add milk, demi-glace, sage, and 1-1.5c water to the pan.
- Stir for 3-5 minutes, or until liquid has thickened.
- Stir in shredded chicken and cook for another 2 minutes.
- Remove from heat.
- Put veggie/milk mixture into casserole dish.
- If using box biscuit mix, prepare per box.
- Top with small scoops of prepared biscuit mix or sliced canned biscuits, pending desired macros.
- Bake uncovered for 12-14 minutes, or until biscuits are cooked and browned on the top.
Notes
Double the recipe for extra leftovers! Macros for 1 serving: 10f / 24c / 20p excluding the biscuit
Adapted from Blue Apron