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Lazy Chicken Pot Pie Casserole

This has to be one of my top 3 for comfort meals. This is also one of my husbands overall favorite meal so it all worked out in the end.

When I saw my 3 kids actually enjoy this and eat it, I almost fainted! It is super hard to get kids to eat what you eat and like when they can be picky. So this was a win win for mom!

 

Lazy Chicken Pot Pie Casserole

Talk about an easy dinner to throw together in less than 30 minutes!
Prep Time5 mins
Cook Time30 mins
Servings: 8

Ingredients

  • 4 Chicken breast About a total of one pound
  • 2 Cup Chicken or Veggie stock reserved after cooking chicken
  • 1 TBSP I can't believe it's not butter, the light one
  • 1 Onion Chopped
  • 1/2 Cup Celery Chopped
  • 2 Bags Frozen veggie mix
  • 1 Cup Campbell's Condensed Soup 98% FF Cream Of Chicken
  • 1 Cup Canned cream of celery soup made with low fat milk Campbell's
  • 6 Pillsbury flaky layer biscuits
  • 2 TBSP Dried thyme
  • Salt & Pepper to taste
  • 1 tsp Poultry seasoning
  • I can't believe its not butter spray
  • Dak's Nothin But Ranch seasoning
  • Fresh thyme to garnish
  • Fresh Oregano to garnish

Instructions

  • Preheat oven to 350
  • First cook the chicken. I used my Instant Pot and cooked the chicken on the high pressure pre set poultry setting. I pout 2 tsp of veggie or chicken better than bouillon base in with 1 cup of water. Set, cook, remove , shred or chop and set aside.
  • Strain the liquid from the Instant Pot after cooking the chicken and set aside
  • Place the butter into the instapot on low saute mode, let melt then put the onions and celery in. Cook until translucent
  • Once onions and celery are translucent add the shredded chicken, frozen veggies, both soups and seasonings. Cook until hot all the way through
  • Season with salt and pepper to taste and then place filling into an oven safe casserole dish. I used a shallow lodge cast iron enameled pan.
  • Take the biscuits and cut each one into 4 pieces
  • Place the biscuit pieces all around the top of the filling
  • Spray the top of the biscuits with butter then sprinkle the Nothin But Ranch seasoning
  • Place in oven and cook for 20-25 minutes
  • Let sit for about 5 minutes before serving. Garnish with fresh thyme and oregano

Notes

3 WW ( Blue & Purple )
6 WW ( Green )
4 Bites on Better Balance iTrackBites
232 Calories

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5 Comments

  1. how do you adapt for those of us without an instant pot? sounds delicious and eventually it will cool off in southern california!ðŸĪŠ

  2. Hi Allie,
    Looks fabulous.
    Question? Do we prepare the soups, or are they measured in the condensed form right from the can?
    Thanks,
    Joyce

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