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Chicken Pot Pie Casserole

A lightened up version of the comfort food classic
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
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