Chicken Pot Pie Biscuit Casserole - Pound Dropper (2024)

ThisChicken 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, youcan 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 thisChicken 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
• 3cups shredded skinless, boneless chicken breasts or rotisserie chicken (with skin off)

• 1can (10 1/2 oz.) Campbell’s healthy request cream of chicken soup 10 oz. unsweetened almond milk

• 3cups 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

4Points® per serving

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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 fa*ge ( 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.