Easy & Delicious Shredded Chicken Pot Pie Casserole
Makes: 6-8 Servings
Per Serving: 33g Protein | 420 Cal
When the weather’s cold or stormy, there’s nothing better than a cozy, comforting dinner. But you don’t want to abandon all of your goals just because you’re craving something cozy. When you’re looking for a comfort-food-meets-protein-packed-meal, what you really want is something like my High-Protein Chicken Alfredo Pot Pie Casserole. This hearty dish is the ultimate comfort food, made with creamy sauce, pre-cooked chicken, frozen peas, mirepoix, and the like.
Super creamy, packed with protein, stuffed with veggies, hearty, delicious, and nutritious, it tastes indulgent and comforting, but with a macro-friendly, high-protein twist. It’s a great recipe that the whole family will enjoy.
Why You’ll Love This Easy Chicken Pot Pie Casserole Recipe
It’s an easy, complete meal in just one dish: It’s a full meal made with only a handful of dishes and some simple ingredients, many of which you may already have on-hand. Plus, it's easy enough for a quick weeknight meal.
Packed with protein, but not overly so: This doesn’t feel like a high-protein meal, but each serving gives you 33g of protein, so it’ll keep you feeling full all evening long.
Two different topping options: Whether you only have a little time on a busy weeknight or you have plenty of time to leisurely cook, there’s an option for you.
Cozy and rich, but lighter than a traditional chicken pot pie: This dish tastes so indulgent, but it’s not as heavy as a classic pot pie. It strikes the perfect balance.
Perfect for meal prep: Casseroles and pies are so great for meal prepping because they store and reheat well, while still staying nice and creamy. Cook once, eat for the next few days. Just pack the remaining portions in either one large airtight container or individual containers and pop them in the fridge until you’re ready to eat.
Here’s What You’ll Need for This High-Protein Chicken Alfredo Pot Pie
The base
The base of this casserole is very similar to what you’d expect in a classic chicken pot pie: shredded chicken breast, onion, carrot, celery, and peas. You can also add mushrooms for a little added depth of flavor, as well as more nutrition.
The flavorful chicken adds lean protein, and gets mixed with garlic and thyme for that familiar chicken pot pie flavor (thyme goes so well with tender chicken).
The sauce
Oftentimes, the sauce that accompanies a chicken pot pie is made from a roux (made of butter and flour), chicken stock or chicken broth, and a bit of half and half or heavy cream (though not all recipes include the cream addition—it just makes it extra-rich and creamy). My lightened up version, however, includes low-sodium broth or stock for savoriness, Fairlife milk (my favorite way to quickly and easily add a little protein) or another low-fat milk for creaminess, cottage cheese for added protein and creaminess, Parmesan for a salty, nutty flavor, and a touch of flour or cornstarch to help thicken it.
The result? A creamy, dreamy, high-protein sauce that’s not too heavy and keeps calories and macros in check.
The biscuit topping
It’s just not a pot pie without some sort of pastry on top. This version of the comfort food classic includes two different options for a biscuit topping. One, a shortcut version, uses halves of canned gluten-free biscuit dough from the grocery store. The other option features a high-protein, homemade version made from Greek yogurt and self-rising flour (plus a little garlic powder). They’re fluffier than the gluten-free shortcut, higher in protein, and very flavorful. Cutting cold butter into the dough adds tons of flaky layers (the best part!).
How You’ll Make This Chicken Pot Pie Casserole
Start by sautéing the vegetables and aromatics until softened and fragrant (and onions are translucent). Make the creamy Alfredo-style sauce, toss with cooked and shredded boneless skinless chicken breasts and cooked veggies, then spoon into your prepared baking dish or casserole dish. Now you're ready to top your chicken pot pie filling with flaky biscuits.
Add the biscuit topping you prefer, then pop it into the oven to bake until the biscuits are golden brown and cooked through and the filling is bubbling. Pull the casserole out of the oven and, if you’d like, melt butter to brush the tops of the biscuits with, add a sprinkle with chopped parsley for extra flavor, and serve (don't forget to let the casserole cool a bit first!).
It’s a hearty, savory, delicious dish that you’ll want to make over and over again.
Chicken Pot Pie Casserole Pro Tips
Make sure your veggies are the same size: Cut your vegetables evenly. It's the best way to make sure they cook at the same rate. If you have tiny pieces alongside large pieces, the tiny pieces can burn before the large pieces are even cooked.
Whatever you do, make sure you sauté the veggies: It might seem like you could speed up the casserole process if you just use raw veggies and let them cook in the oven, but you shouldn’t give in to that temptation! Cooking them first will add a ton of flavor to your finished dish.
Taste the filling: Before you top your casserole with biscuits and pop it in the oven, make sure you give the filling a taste and adjust the seasoning. It's a great way to ensure you can get things tasting perfect before baking.
Give it time to rest: Chicken pot pies need time to rest to let the sauce thicken up a bit and let the chicken cool so you can safely eat it. Don’t skip the rest time! (10 minutes should be enough!)
Tent with foil if necessary: If the biscuits on top of your casserole start to brown too quickly, add a loose piece of foil to help protect them.
Swaps & Substitutions
In place of the chicken: Try making this dish with shredded turkey, lentils, cannellini beans, or chickpeas.
Add more veggies: In addition to the peas (or instead of them), add some finely chopped broccoli or spinach.
Swap out the cottage cheese: If you don’t have any cottage cheese on hand, swap it out for Greek yogurt instead. Your finished casserole might taste a little bit tangier, but it will still be delicious!
Make it dairy-free: Use a dairy-free milk, dairy-free cheese, plant-based yogurt, and canned biscuits.
Make it a bit spicy: If you like spicy or smoky foods, try adding a little Cajun seasoning, smoked paprika, cayenne pepper, or some red pepper flakes.
FAQs
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You sure can! Make the creamy chicken filling, cover it tightly with aluminum foil or plastic wrap, and pop it in the fridge for up to 24 hours. Top with the biscuits right before you bake the casserole. This makes for such an easy weeknight dinner!
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Absolutely! Just make sure you finely shred it (there are a few different ways to do this, but shredding in the bowl of your stand mixer—use the paddle attachment—is my favorite method) so that it blends into the sauce well.
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If you can’t tolerate gluten, use canned gluten-free biscuits and cornstarch instead of flour. Make sure to check the broth you’re using to make sure it’s gluten-free, but everything else should already be naturally gluten-free.
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You can, but you won’t even taste it in the sauce! It melts right in and just adds protein, creaminess, and a little structure to the sauce. If you’re really anti-cottage cheese, however, you can swap it out for Greek yogurt.
This high-protein chicken pot pie casserole recipe is nourishing, comforting, balanced, and a real crowd-pleaser. Made with easy, simple ingredients, this easy shredded chicken recipe takes comfort food and gives it a smart, healthy twist.
Chicken Pot Pie Casserole
Looking for the best shredded chicken recipes? This chicken pot pie casserole recipe is nourishing, comforting, balanced, and a real crowd-pleaser. Made with easy, simple ingredients, it takes comfort food and gives it a smart, healthy twist.
Ingredients
- 1.5–2 lbs cooked shredded chicken breast
- 1 medium onion, diced
- 2–3 carrots, sliced
- 2 cups diced celery
- 2 cups frozen peas
- Optional: 1 cup chopped mushrooms
- 2 cloves garlic, minced, or 1 teaspoon garlic powder
- ½–1 teaspoon dried thyme
- Olive oil spray
- Optional: 1 cup condensed cream of mushroom soup (adds richness + umami)
- 1 cup low-sodium chicken broth
- 1 cup Fairlife skim (or any low-fat milk)
- 1½ cup low-fat cottage cheese
- 2 tablespoons flour or 2 tablespoons cornstarch
- ¼–⅓ cup finely grated parmesan
- ½ teaspoon garlic powder
- Optional: 1–2 tablespoons fresh parsley or basil, chopped
- Salt and black pepper to taste
- Option 1: My Shortcut Biscuit Topping
- 6 gluten-free canned biscuits, each sliced in half horizontally (You’ll place 12 halves across the top.)
- Option 2: High-Protein Homemade Biscuit Topping
- 1½ cups self-rising flour
- 1⅓ cups plain Greek yogurt
- 2 tablespoons cold butter, grated or finely cubed
- 1 teaspoon garlic powder
- Pinch of salt
- Melted butter for brushing
Instructions
- Preheat the oven and prep the veggies: Preheat the oven to 375°F. In a large pot or deep skillet, spray with oil and sauté onion, celery, and carrots for 6–8 minutes until softened. Add garlic, thyme, salt, and pepper. Stir in peas (+ mushrooms if using). If using condensed cream of mushroom, stir it in here.
- Make the creamy sauce: Whisk together broth, milk, cottage cheese, flour/cornstarch, garlic powder, and parmesan. Reduce the heat to medium-low, pour sauce into the pot with veggies, and stir until slightly thickened (3–5 minutes).
- Add the chicken: Stir in shredded chicken and taste for seasoning.
- Transfer to casserole dish and assemble: Pour filling into a greased 9×13 baking dish. If using gluten-free biscuit shortcut, slice 6 gluten-free biscuits in half horizontally. Arrange 12 halves evenly over the top. If using homemade high-protein biscuits, whisk flour, garlic powder, and salt. Mix in Greek yogurt gently. Fold in cold butter pieces. Pat into a 1-inch slab, fold once, cut into 8 biscuits. Place biscuits evenly on top of the filling.
- Bake: Transfer to the preheated oven and bake for 25–30 minutes, until the biscuit tops are golden and the filling is bubbling around the edges. Brush the biscuit tops with melted butter after baking. Garnish with herbs and enjoy!
Nutrition Facts
Calories
420Fat
13 gCarbs
42 gProtein
33 g