Description
Light & Creamy Chicken Pot Pie
Ingredients:
2 cups shredded chicken breast
1 cup fresh broccoli florets
1 can cream of chicken soup (low-fat)
1 cup almond milk
1/2 tsp thyme
1/2 tsp black pepper
1 cup whole wheat biscuit dough
Instructions:
Preheat oven to 375°F. Mix chicken, broccoli, soup, almond milk, thyme, and pepper.
Spread mixture into a greased dish.
Top with whole wheat biscuit dough.
Bake for 25-30 minutes until bubbling.
Looking for a healthier option? This recipe is perfect for you!
#HealthyPotPieCasserole
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or an 8×8 inch baking dish with cooking spray or a small amount of oil.
2. In a large mixing bowl, combine the 2 cups of shredded chicken breast, 1 cup of fresh broccoli florets, the full can of cream of chicken soup, 1 cup of almond milk, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Stir until all ingredients are evenly coated and the mixture is uniform.
3. Carefully transfer the creamy chicken and broccoli mixture into your prepared baking dish. Use a spatula to spread it into an even layer, ensuring it reaches the edges.
4. Open your package of whole wheat biscuit dough. If using canned dough, separate the biscuits. Arrange them in a single layer on top of the chicken mixture, slightly overlapping if necessary to cover most of the surface.
5. Place the dish in the preheated oven on the center rack. Bake for 25-30 minutes. The casserole is done when the filling is hot and bubbling vigorously around the edges and the biscuit topping is golden brown.
6. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the filling to thicken slightly for easier serving.
Serving Suggestions
This Light & Creamy Chicken Pot Pie Casserole is a satisfying meal on its own. For a complete dinner, consider pairing it with a simple side salad dressed with a light vinaigrette to complement the creamy texture. It also goes wonderfully with roasted carrots or a side of steamed green beans. For a heartier meal, serve alongside a scoop of quinoa or brown rice.
How-to Summary
Mix shredded chicken, broccoli, cream of chicken soup, almond milk, thyme, and pepper. Spread in a greased dish, top with whole wheat biscuit dough, and bake at 375°F for 25-30 minutes until golden and bubbling.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can. Use thawed and well-drained frozen broccoli florets to prevent excess water from making the filling runny.
What can I substitute for almond milk?
Any milk you prefer will work, including skim milk, oat milk, or regular whole milk. The soup provides most of the creaminess.
Can I make this casserole ahead of time?
You can assemble the filling in the dish, cover, and refrigerate for up to a day. Add the biscuit dough topping just before baking.
How do I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.
Can I use a different protein?
Absolutely. Cooked and shredded turkey, canned tuna (drained), or even cooked lentils make excellent alternatives to chicken.
Common Mistakes to Avoid
Avoid overfilling your baking dish, as the creamy mixture can bubble over. Do not press the biscuit dough down into the filling; simply lay it on top to allow it to bake properly. Ensure your broccoli florets are cut into small, bite-sized pieces for even cooking and easy eating. Finally, do not skip the resting time after baking, as it helps the filling set.
Conclusion
This Light & Creamy Chicken Pot Pie Casserole is the perfect weeknight solution for a comforting yet healthy meal. By using simple swaps like whole wheat dough and almond milk, it delivers all the classic flavor with a better-for-you twist. It’s versatile, family-friendly, and proves that comfort food can fit into a balanced lifestyle. Give this easy recipe a try for a dinner that is sure to become a regular in your rotation.
