Main Dishes

Chicken Pot Pie Casserole

138

Chicken pot pie made in a casserole dish, with a parmesan crumble on top.

12
3 chicken breasts
2 cups low-sodium chicken broth
1 tablespoons olive oil
1/4 cup diced onion
1 cup chopped carrots
1 1/2 cup chopped potatoes
½ teaspoon salt
½ teaspoon pepper
4 tablespoons butter
½ cup flour
1 cup milk
3/4 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup grated Parmesan cheese
1 cup heavy cream
Place chicken and broth in a pot and bring to a simmer over medium heat. Simmer about 10-12 minutes, until cooked through. While chicken is cooking, begin to prepare the topping. Move chicken to medium bowl, and pour broth through a sieve into a separate bowl and reserve. Return pot to stovetop. Preheat the oven to 400 degrees. In a large bowl, combine flour, baking powder, salt, pepper, and cayenne. Add in butter pieces and use pastry cutter, or your fingers, to rub butter into flour mixture until it becomes course crumbs. Mix in parmesan cheese. Add cream and stir until just combined. Crumble mixture into large, pieces onto a baking sheet lined with parchment. Bake topping until it starts to brown, about 15 minutes, turning pieces halfway through. In the pot, heat olive oil over medium heat. Add onion, carrots, potatoes, salt, and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 10 minutes. While veggies are cooking, cut the chicken into bite-sized pieces. When the veggies are done, move them into the bowl with the chicken. In the same pot, melt butter over medium heat. Stir in flour and mix until combined. Slowly whisk in chicken broth and milk. Bring to a simmer and stir until sauce thickens, about 5 minutes. Add salt and pepper and remove from heat. Stir the chicken, veggies, and frozen peas into the sauce. Pour the mixture into a greased 9x13 pan. Break topping into smaller pieces and scatter on top. Bake at 400 degrees until the top is browned, about 15 minutes. Let sit for 10 minutes, then enjoy!
Nutritions

Calories
361

Sodium
660mg
27% DV

Fat
21g
32% DV

Protein
10g
21% DV

Carbs
29g
10% DV

Fiber
3g
12% DV

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