High Protein Chicken Pot Pie Casserole

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

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Prep Time 15

Cook Time 30

Total Time 45

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

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 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.

Sauce Creation

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 Greek yogurt, dried thyme, rosemary, celery salt, along with salt and pepper until smooth.

Combining Ingredients

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.

Biscuit Topping

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

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.

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.