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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

5 from 7 votes
All your winter dreams come true right here with this Chicken Pot Pie Casserole. Easy to make, minimal ingredients and a macro friendly version of the classic chicken pot pie you know and crave.
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All your winter dreams come true right here with this Chicken Pot Pie Casserole. Easy to make, minimal ingredients and a macro friendly version of the classic chicken pot pie you know and crave.
  • Servings 6 servings
  • Calories 339kcal
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All your winter dreams come true right here with this Chicken Pot Pie Casserole. We got 14 inches of snow this last week .. needless to say comfort food is on repeat at our house. This recipe should really be considered two in one, you’ve got casserole but take the recipe for the chicken alone and make it for meal prep to go with salads, sandwiches or in wraps.

Great macros, great flavor and reheats fabulously.
Enjoy and let me know how you like it!!

Yields

Servings 6 servings
Calories 339kcal

MyFitnessPal

“ohsnapmacros Chicken Pot Pie Casserole”

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Chicken Pot Pie Casserole

All your winter dreams come true right here with this Chicken Pot Pie Casserole. We got 14 inches of snow this last week .. needless to say comfort food is on repeat at our house. This recipe should really be considered two in one, you’ve got casserole but take the recipe for the chicken alone and make it for meal prep to go with salads, sandwiches or in wraps.
5 from 7 votes
Print Recipe Pin Recipe
Servings 6 servings
Calories 339 kcal

Ingredients
  

  • 1.5 lbs.  raw chicken breast
  • 1 tsp. paprika
  • 1 tsp.  garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • Fresh Cracked Pepper
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano

Pot Pie Casserole

  • Chicken breast, shredded and seasoned per above
  • 1 tbsp. butter
  • 1 tsp. minced garlic
  • 1/2 yellow onion, chopped
  • 2 tbsp. chicken broth (used at different times)
  • 1/2 cup chicken broth (used at different times)
  • 1/4 cup flour
  • 2/3 cup whole milk
  • 1 cup frozen corn (160g)
  • 1 cup frozen peas and carrots (160g)
  • Salt and pepper to taste
  • 6  crescent rolls from a 8 roll container (*see note below*)

Instructions
 

For the chicken

  • Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes. When the chicken is done, remove from the water and shred with a fork. Pour out the water from the pot and return the shredded chicken to the empty pot. Add all seasonings and stir together well to coat the chicken.
    You can prep your chicken before and leave in the fridge until you're ready to make the casserole or move directly onto the next steps.

For the pot pie casserole

  • Pre-heat the oven to 375.
  • Add butter to a pan over medium and melt. Once melted add onions and garlic, cook and stir until onions are translucent. Add flour and 2 tbsp. broth and stir until onions are well coated. Slowly add milk and broth and stir. Add salt and pepper, stir everything together and simmer until the sauce thickens. The consistency should be similar to a potato soup.
  • Add frozen vegetables and chicken and stir everything together.
  • Unroll your crescent rolls and set 2 aside (see note below). Cut each of the remaining 6 rolls into 3 pieces and lay like a puzzle across the top of the chicken mixture.
  • Bake for 14 minutes. Serve and enjoy!

Notes

Not sure what to do with the extra rolls? Cut a hotdog in half and make two pigs in a blanket for your kids. Alternatively see note below for nutrition facts using all 8. Or cook them on their own and have one with eggs and sausage for breakfast .. or just toss them.
Crescent rolls: if you use all 8 rolls each serving will be 324 cals 40.5 P / 9 F / 27.3 C

Nutrition

Serving: 259gCalories: 339kcalCarbohydrates: 27gProtein: 31gFat: 12gSodium: 497mgFiber: 2g
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HI ! I AM
Danielle.

I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!

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25 Responses

  1. 5 stars
    I made this the other night for the first time. It was so good and my in laws agreed. I’d also held up nicely as leftovers!

    Reply

  2. I’m using cooked chicken breast from a big batch I made earlier — can you let me know how many grams of cooked chicken I should use in the recipe? Thanks!

    Reply

  4. Did you update this recipe recently? I made it 2 weeks ago but now the recommended seasonings from the chicken are not listed.

    Reply

  9. 5 stars
    I made this for dinner, my 6 year old absolutely loved it! I had all of the seasonings and most of the ingredients already so it was very quick and easy.

    Reply

  12. Made this today as it was cold and rainy!! What a great recipe!!! My picky husband said more than once it was really good!! I love your recipes and thank you for sharing!!!

    Reply

  13. 5 stars
    So good & so yummy! I will say, I did cheat and use a can of cream and mushroom but still followed the recipe otherwise and it was a family favorite!

    Reply

  15. Nevermind, I found it on your IG post! If anyone else need it – “ohsnapmacros Chicken Pot Pie Casserole”

    Reply

  16. Absolutely delicious. I made this on a cold & rainy night for my husband, 9 month old and I. It was a huge hit in the comfort dept and flavor dept. will absolutely make again!

    Reply

  17. How important is it to use whole milk with this recipe? I never have whole milk on hand– I typically only have 2% or almond milk. I was wondering if using 2% would change anything regarding the consistency?

    Reply

  19. 5 stars
    I have made this recipe several times and my children will always eat it. I never have whole milk on hand. I always use 1% or almond milk. I have never had an issue.

    Reply

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