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Chicken Pot Pie Casserole

37 Ratings
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Serves: 8 Prep time: 25 minutes
Source: Cook time: 25 minutes

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All you need:

  • 1/2 c. Hy-Vee unsalted butter
  • 1 tsp Hy-Vee dried chopped onions
  • 1 tsp Hy-Vee salt
  • 1 tsp Hy-Vee black pepper
  • 1/2 tsp Hy-Vee thyme
  • 1/2 tsp dried sage
  • 2/3 c. Hy-Vee all-purpose flour
  • 1 (32 oz) container Hy-Vee chicken stock
  • 1 1/2 c. Hy-Vee skim milk
  • 1 pound chicken breasts
  • 1 (16 oz) pkg Hy-Vee frozen mixed vegetables
  • 1 (16 oz) can Hy-Vee jumbos flaky homestyle biscuits

All you do:

  1. Preheat oven to 350 degrees.
  2. In a large saucepan, melt butter over medium heat. Add chopped onions, salt, black pepper, thyme and sage. Mix in flour to form a paste. Whisk chicken broth and milk into mixture. Cook until thick and bubbly.
  3. Meanwhile, cook chicken breasts on skillet until fully cooked. Cut chicken into small chunks.
  4. Stir chicken and frozen vegetables into thickened chicken broth mixture. Transfer mixture into an 11-by-7-inch glass casserole dish. Top with biscuits, spacing evenly. Bake for 20 to 25 minutes or until biscuits are golden brown.

Daily Values:

20% vitamin A 8% calcium
6% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 450 Protein: 20g
Carbohydrate: 44g Saturated Fat: 11g
Cholesterol: 70mg Sodium: 1230mg
Dietary Fiber: 2g Sugars: 10g
Fat: 20g Trans fats: 0g
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