This rich, flavorful, and healthy(!) chicken pot pie casserole will satisfy all your comfort food cravings. You’ll be making this recipe on repeat all winter!
I’m not one to jump on the health food wagon come January. This might be obvious given the name of my blog. But when I discover rich, flavorful comfort food that’s actually pretty healthy, I’m ALL for it!
I’m calling this recipe healthy for 3 reasons:
Lean protein... check!
Tons of veggies... check!
Rich, creamy texture without any actual cream... check!
This chicken pot pie casserole is basically healthy-ish food masquerading as comfort food. The thick, creamy texture comes from chicken broth thickened with some flour, and the filling is packed with veggies and chicken. The casserole is rich and flavorful, you'll want to eat this meal all winter long!
Bonus: This recipe uses simple ingredients, and you probably already have most of them on hand!
[recipe title="Chicken Pot Pie Casserole with Buttermilk Biscuit "Dumplings"" servings="8"]
1 batch Quick & Easy Buttermilk Biscuit dough
4 T unsalted butter
1 small sweet onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
½ cup all-purpose flour
2 tsp. granulated sugar
½ tsp. salt
½ tsp. pepper
½ tsp. dried basil
2-14.5 oz. cans low sodium chicken broth
1-16 oz. package frozen mixed vegetables
2-½ lbs. cooked chicken breasts, cut into small cubes
On a lightly floured surface, knead the buttermilk biscuit dough gently a few times. Using a rolling pin, roll the dough to ¼-inch thickness. Dip the edges of a 2 inch circle cutter in flour, then use it to cut the 24 circles from the dough. Set the circles of dough aside.
Melt butter in a large saucepan. Add onion, celery, and garlic and sauté until tender. Add flour, sugar, salt, pepper, basil, and chicken broth. Bring to a boil over medium high heat. Cook for 1 minute, stirring constantly, then reduce heat to medium low. Add frozen vegetables and cook for 5 minutes, stirring constantly. Add chicken.
Preheat oven to 350°F. Pour the mixture into a greased 9x13 inch pan. Top with the biscuit dough circles. Bake for 45 minutes or until the biscuits are golden.
Store leftovers in the fridge for up to 4 days. Reheat before serving.