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Chicken Pot Pie Biscuit Casserole

This Chicken Pot Pie Biscuit Casserole is the classic pot pie made into a casserole- filled with rotisserie chicken, mixed vegetables, homemade biscuits, and covered in a creamy chicken soup.

Servings: Makes 6 ( 1 cup ) servings

GREEN: 5 SmartPoints per serving 

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

For this Chicken Pot Pie Casserole, you can use 1 ( 7 oz.) tube of reduced fat refrigerated biscuits or my homemade biscuit dough. My homemade biscuit dough is similar to the Two Ingredient Dough ( which is equal portions of non fat Greek yogurt and self rising flour).  However; I like to add an egg and reduce the non fat Greek yogurt amount which makes the dough less sticky and easier to work with. 

 

How do I make this Chicken Pot Pie Biscuit Casserole?

Preheat oven to 350 degrees.

Spray a 9 x 13 baking dish with non stick cooking spray.

In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. 

Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.

Flour your hands and place dough on counter that has been lightly floured and begin kneading.

Knead until you can easily form a ball, about 10 turns. Press gently down to flatten dough.   

 

Use a knife to cut small pieces of the dough ball.(making about 20-22 small dough pieces) 

Place dough pieces into a medium bowl. Drizzle with 1 tablespoons melted butter; toss to coat butter. 

In a large mixing bowl, combine the remaining ingredients. Stir until all ingredients are well combined.

Pour chicken and vegetable mixture into baking dish; 

spread in even layer.

Place dough pieces over the top of the mixture. 

Cover with foil and bake for 30 minutes.

Remove foil after 30 minutes and continue cooking for additional 10-15 minutes or until biscuit pieces are thoroughly baked or until center of casserole is bubbly.

Servings: Makes 6 ( 1 cup ) servings

 

Ingredients:

  • 1 cup self rising flour-I use Gold Medal
  • 1 large egg
  • 1/2 cup non fat plain Greek yogurt
  • 1 Tbsp Land O’ Lakes light butter made with canola oil, melted
  • 3 cups shredded skinless, boneless chicken breasts or rotisserie chicken  (with skin off)
  • 1 can (10 1/2 oz.) Campbell’s healthy request cream of chicken soup
  • 10 oz. unsweetened almond milk
  • 3 cups zero point frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • dash of dried rosemary 

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with non stick cooking spray.
  3. In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
  4. Flour your hands and place dough on counter that has been lightly floured and begin kneading. Knead until you can easily form a ball, about 10 turns.
  5. Press lightly down to flatten dough. Use a knife to cut small pieces of the dough ball.(making about 20-22 small dough pieces)  
  6. Place dough pieces into a medium bowl. Drizzle with 1 tablespoons melted butter; toss to coat butter. 
  7. In a large mixing bowl, combine the remaining ingredients. Stir until all ingredients are well combined.
  8. Pour chicken and vegetables into baking dish; spread in even layer.
  9. Place dough pieces over the top of the mixture. Cover with foil and bake for 30 minutes.
  10. Remove foil after 30 minutes and continue cooking for additional 10-15 minutes or until biscuit pieces are thoroughly baked or until center of casserole is bubbly.

 

Servings: Makes 6 ( 1 cup ) servings

GREEN: 5 SmartPoints per serving 

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

Notes:

  1. The key to not having such sticky dough is using a very thick Greek yogurt. The brands that I use are Chobani or Fage ( any other brand I have tried are too thin and causes sticky dough. Also, I recommend using just a tad less than 1/2 cup of the Greek Yogurt-this will help with the texture of the dough balls.
  2. If you use 7 oz. refrigerated reduced far biscuits-the point value is 5 SmartPoints per serving for the BLUE or PURPLE plan or 6 SmartPoints per serving for the GREEN plan.
Yield: 6

Chicken Pot Pie Biscuit Casserole

Chicken Pot Pie Biscuit Casserole

This Chicken Pot Pie Biscuit Casserole is a classic pot pie made into a casserole- filled with rotisserie chicken, mixed vegetables, homemade biscuits, and covered in a creamy chicken sauce.

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 1 cup self rising flour ( I use Gold Medal)
  • 1 large egg
  • 1/2 cup non fat plain Greek yogurt
  • 1 Tbsp Land O' Lakes light butter made with canola oil, melted
  • 3 cups shredded skinless, boneless chicken breasts or rotisserie chicken  (with skin off)
  • 1 can (10 1/2 oz.) Campbell's healthy request cream of chicken soup
  • 10 oz. unsweetened almond milk
  • 3 cups zero point frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • dash of dried rosemary

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with non stick cooking spray.
  3. In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
  4. Flour your hands and place dough on counter that has been lightly floured and begin kneading. Knead until you can easily form a ball, about 10 turns.
  5. Press lightly down to flatten dough. Use a knife to cut small pieces of the dough ball.(making about 20-22 small dough pieces)  
  6. Place dough pieces into a medium bowl. Drizzle with 1 tablespoons melted butter; toss to coat butter. 
  7. In a large mixing bowl, combine the remaining ingredients. Stir until all ingredients are well combined.
  8. Pour chicken and vegetables into baking dish; spread in even layer.
  9. Place dough pieces over the top of the mixture. Cover with foil and bake for 30 minutes.
  10. Remove foil after 30 minutes and continue cooking for additional 10-15 minutes or until biscuit pieces are thoroughly baked or until center of casserole is bubbly.

Servings: Makes 6 ( 1 cup ) servings

GREEN: 5 SmartPoints per serving 

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

Notes

  1. The key to not having such sticky dough is using a very thick Greek yogurt. The brands that I use are Chobani or Fage ( any other brand I have tried are too thin and causes sticky dough. Also, I recommend using just a tad less than 1/2 cup of the Greek Yogurt-this will help with the texture of the dough balls.
  2. If you use 7 oz. refrigerated reduced far biscuits-the point value is 5 SmartPoints per serving for the BLUE or PURPLE plan or 7 SmartPoints per serving for the GREEN plan.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 143mgSodium: 712mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 27g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Lisa

Friday 26th of February 2021

Tried this recipe last night. Over all, thought it was very good, but it was a little lacking in seasonings, for my taste. Will definitely be making this again, but will tweak it with some seasonings! Am so happy I found you! This weekend, the Skinny Corn Dog Casserole is on the menu!

Belinda Dean

Sunday 26th of January 2020

Can you use skim milk instead of unsweetened almond milk?

Lindsay Kehl

Monday 3rd of February 2020

Hi Belinda

yes, you can substitute the unsweetened almond milk for skim milk. It may change the point value per serving.

Thank you so much!

Faith

Friday 18th of October 2019

So my biscuits didn’t really turn out. I followed the directions and was sure to use the self rising flower as well as Fage Greek yogurt but they never really browned and although the top felt cooked the bottom was not (I cooked them for 26 minutes and this was still the end result). Did I do something wrong? The dough turned out wonderfully it just isn’t baking well. I did use Walmart brand self rising flower because I could not find gold medal.

Lindsay Kehl

Monday 21st of October 2019

Hi Faith,

Thank you for your comments. The key to getting the biscuits to brown..is using an egg wash ( 1 egg beaten with 1 tsp of water) and then brushed on the tops of the biscuits. That will help brown the biscuits. The oven temperatures can vary so I would suggest placing the casserole on the bottom rack and cook for 10 minutes longer the next time to ensure the bottom gets cooked.

Thank you so much,

Linds

Marci

Monday 30th of September 2019

Thanks so much! I will give the almond milk a try!

Marci

Monday 30th of September 2019

Is it possible to make this with one can of soup thinned with water? The soup is high in sodium and I’m trying to cut it down a bit.

Thank you!

Lindsay Kehl

Monday 30th of September 2019

Hi Marci,

Yes, you definitely could substitute one of the cans for either unsweetened almond milk. That would help keep the casserole creamy-or water mixed with a bit of 2tsp of cornstarch to help keep the sauce thick. Thanks so much,

Linds

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