Healthy Chicken Pot Pie Casserole

white casserole dish with chicken and vegetables

5 from 7 votes

Healthy Chicken Pot Pie Casserole is a low calorie veggie and protein packed casserole. A lighter chicken pot pie recipe that's easy, delicious and filling.

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: servings

Calories: 371kcal

Author: Megan Olson

Ingredients

2 tablespoons Extra Virgin Olive Oil
8 oz Mushrooms canned or fresh and diced
1/2 cup Yellow Onion diced
2/3 cup Celery diced
2/3 cup Carrots diced
4 cloves Garlic minced
1/3 cup All Purpose Flour or GF flour
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Dried Thyme
1 1/2 cups Low Fat Milk or milk of choice
1 cup Frozen Peas
1 cup Jasmine Rice uncooked
2 lbs Chicken Breast cubed or shredded and pre-cooked
2 cups Chicken Broth no sodium added
Salt and Pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 F and set aside a 9-inch by 13-inch baking dish.
Heat a large skillet over medium heat. Add the oil, onion, garlic, celery, carrots, mushrooms, salt, pepper, thyme, garlic powder and onion powder. Cook 5 minutes while stirring until the veggies are slightly al dente.
Add the flour to the veggies and stir together to absorb all the liquid from the skillet.
Stir the milk to the pot while stirring constantly until the milk thickens. You can add a little more flour if you need to.
Next turn off the heat then stir in the frozen peas, uncooked rice, and cooked chicken breast into the skillet mixture. Transfer the mixture to the baking dish.
Add the broth to the mixture in the baking dish. Stir once more then cover the casserole with tinfoil and bake in the oven for 30 minutes.
After 30 minutes, remove the tinfoil and stir. Bake the casserole another 30 minutes then remove it from the oven and let it sit 15 minutes to thicken more.

Notes

Prep Ahead Of Time - You can prep chicken pot pie casserole ahead of time up to the point of baking. Simply cover the casserole dish and refrigerate then when ready to bake, remove from the oven while the oven is preheating then pop the casserole dish in the oven with it covered and baked according to the instructions.
Storing Chicken Pot Pie - This chicken pot pie casserole can be stored in the refrigerator up to 4 days.
Freezing Chicken Pot Pie - I do not recommend freezing the casserole until after it has been completely baked as the freezing will create a lot more liquid from the vegetables. You can freeze chicken pot pie after it has been baked up to 3 months.
Reheating Chicken Pot Pie - If you need to reheat chicken pot pie, bake it in the oven at 325 F for 15-20 minutes or in the microwave 2-3 minutes for one serving.

Nutrition