High Protein Chicken Pot Pie Casserole

High Protein Chicken Pot Pie Casserole is a comforting dish that combines the rich flavors of traditional pot pie with a healthy twist. This casserole is not only delicious but packed with protein thanks to the chicken and Greek yogurt. It’s a perfect family meal that will warm your heart and satisfy your taste buds.

Why Make This High Protein Chicken Pot Pie Casserole

This recipe is a go-to for many reasons. First, it’s an excellent source of protein, making it perfect for those looking to maintain or build muscle. The use of Greek yogurt adds creaminess without too many calories, and whole wheat ingredients contribute dietary fiber, which is great for digestion. Plus, it’s a one-dish meal, meaning less cleanup after dinner! This casserole is also versatile and can easily accommodate seasonal vegetables or whatever you have on hand.

How to Make High Protein Chicken Pot Pie Casserole

Making this casserole is simple and straightforward. You start by creating a thick, flavorful sauce with sautéed onions and garlic, combined with chicken broth and Greek yogurt. Once the creamy mixture is prepared, you fold in cooked chicken and vegetables. The final touch is the whole wheat biscuit topping which comes together quickly. After baking, you’ll have a beautiful, golden-brown topping over a luscious filling that’s both comforting and nourishing.

Ingredients

• 2 lbs cooked chicken breast, shredded or cubed
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn kernels
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup plain non-fat Greek yogurt
• 1/4 cup whole wheat flour or cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon celery salt
• Salt and black pepper to taste
• 2 cups whole wheat biscuit mix (prepared according to package instructions with skim milk)
• 1 tablespoon olive oil

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.

In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to remove the raw flour taste. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Allow the mixture to simmer for 3-5 minutes until it begins to thicken.

Remove the skillet from heat. Stir in the Greek yogurt, dried thyme, rosemary, celery salt, along with salt and pepper, until smooth.

Carefully fold in the shredded chicken, frozen peas, carrots, and corn. Ensure everything is well-coated with the creamy sauce.

Pour the chicken mixture into the prepared baking dish, spreading it out evenly.

Prepare your biscuit dough according to the package instructions and drop spoonfuls of it evenly over the top of the chicken mixture. Feel free to leave some gaps for steam to escape.

Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Remove from the oven and allow it to sit for 5 minutes before serving to let the sauce set.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 320
• Protein: 28g
• Fat: 8g
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 3g
• Sodium: 450mg

How to Serve High Protein Chicken Pot Pie Casserole

This casserole is perfect for a cozy family dinner or gatherings with friends. Serve it with a side salad for a refreshing balance. For a heartier meal, pair it with some crusty whole-grain bread. It also makes an excellent lunch option the next day!

How to Store High Protein Chicken Pot Pie Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and bake at 350°F (175°C) until heated through, usually around 20-25 minutes.

Expert Tips for Perfect High Protein Chicken Pot Pie Casserole

1. Use Leftover Chicken: Shredded rotisserie chicken makes this recipe even quicker.
2. Vegetable Varieties: Feel free to add other vegetables like mushrooms, green beans, or broccoli.
3. Gluten-Free Option: Substitute whole wheat flour with a gluten-free flour blend and check your biscuit mix for gluten-free options.
4. Creamy Consistency: For an even creamier texture, add an extra dollop of Greek yogurt.

Delicious Variations

• Spicy Twist: Add some cayenne pepper or hot sauce for a spicy kick.
• Herb Variations: Experiment with different herbs like basil or oregano for a flavor change.
• Cheese Lovers: Mix in some shredded cheese (like cheddar) into the sauce for an extra cheesy experience.

Frequently Asked Questions

1. Can I use fresh vegetables?
   Yes, fresh vegetables can be used, but keep in mind that they might require slightly more cooking time before adding them to the sauce.

2. What if I don’t have whole wheat biscuit mix?
   You can make homemade biscuit dough or use a regular biscuit mix, adjusting the milk as needed.

3. How can I make this dish dairy-free?
   Substitute Greek yogurt with dairy-free yogurt and use a dairy-free biscuit mix.

4. Can I make this casserole ahead of time?
   Absolutely! You can prepare it up to the baking step and store it in the fridge for a day or two. Just bake it when you’re ready to serve.

5. Is this recipe kid-friendly?
   Yes! It’s a great way to sneak in veggies and protein, and kids will love the flavorful, creamy filling.

6. How can I thicken the sauce more?
   If you prefer a thicker sauce, add more flour or cornstarch. Mix it with a bit of water first before adding to the sauce.

7. What can I serve with this casserole?
   A simple green salad or roasted vegetables make excellent sides.

8. Can I omit the biscuits?
   Yes! You can bake it without biscuits for a lower-carb option, just bake the chicken mixture on its own.

9. What chicken can I use?
   Any cooked chicken works well here, from grilled to baked, as long as it is shredded or cubed.

10. Is this dish spicy?
    No, this recipe is mild and flavorful. You can add spices according to your taste preferences if desired.

Conclusion

High Protein Chicken Pot Pie Casserole is a fantastic option for a wholesome and hearty meal. With its creamy texture and comforting flavors, it’s sure to become a family favorite. Give this recipe a try, and let the delicious aroma fill your kitchen! Don’t forget to share your results and variations – happy cooking!

High Protein Chicken Pot Pie Casserole

A comforting casserole with rich flavors, packed with protein from chicken and Greek yogurt, perfect for family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Casserole Filling

• 2 lbs cooked chicken breast, shredded or cubed Use leftover or rotisserie chicken for quicker preparation.
• 1 cup frozen peas and carrots mix Can substitute with seasonal vegetables.
• 1/2 cup frozen corn kernels
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth Use low-sodium for healthier option.
• 1 cup plain non-fat Greek yogurt Substitute with dairy-free yogurt if needed.
• 1/4 cup whole wheat flour or cornstarch Use cornstarch for gluten-free option.
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon celery salt
• to taste Salt and black pepper

Biscuit Topping

• 2 cups whole wheat biscuit mix Prepared according to package instructions with skim milk.
• 1 tablespoon olive oil

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
2. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
3. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Sauce Creation

1. Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to remove the raw flour taste.
2. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Allow the mixture to simmer for 3-5 minutes until it begins to thicken.
3. Remove the skillet from heat. Stir in Greek yogurt, dried thyme, rosemary, celery salt, along with salt and pepper until smooth.

Combining Ingredients

1. Carefully fold in the shredded chicken, frozen peas, carrots, and corn. Ensure everything is well-coated with the creamy sauce.
2. Pour the chicken mixture into the prepared baking dish, spreading it out evenly.

Biscuit Topping

1. Prepare your biscuit dough according to the package instructions and drop spoonfuls of it evenly over the top of the chicken mixture, leaving some gaps for steam to escape.

Baking

1. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
2. Remove from the oven and allow it to sit for 5 minutes before serving to let the sauce set.

Notes

Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight and bake at 350°F until heated through. Consider adding cayenne pepper for a spicy twist.