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.

Makes 6 ( 1 cup ) servings

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.

Makes 6 ( 1 cup ) servings

 

Ingredients:

• 1 cup self rising flour
• 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.

Makes 6 ( 1 cup ) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. You may substitute the 3 ingredient dough ( flour, egg and non fat plain Greek yogurt) for Great Value’s Walmart brand 7 oz. refrigerated reduced fat biscuits, keep in mind the points will vary.
2. 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.