All recipes, Main meals

Chicken pot pie casserole

November 12, 2015

Chilly fall days (with winter lurking) calls for comfort food.. and casserole are great for that! This chicken pot pie recipe is really easy to put together and sure to be a hit. The pillsbury biscuits are a perfect topping and really make it filling and satisfying. It serves up 9 small portions at 4 points plus or 5 smart points each.


4.9 from 7 reviews
Chicken pot pie casserole
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 9
4pp or 5sp per serving *see note below
  • 1 Tbsp vegetable oil
  • 1 cup chopped carrots
  • 1 cup diced onion
  • 1.5 cups fresh chopped broccoli
  • 3 Tbsp reduced fat margarine
  • ⅓ cup flour
  • 1⅓ cups milk (I used 1%)
  • 1 tsp dried parsley
  • Salt & pepper
  • 1-284ml can low fat cream of chicken soup
  • 1 cup chicken broth
  • 2 cups cooked and cubed chicken (about 12oz)
  • 1-7.5oz package pillsbury biscuits (in the 4 value pack)
  1. Chop your carrots and place in a microwave safe bowl, add 1 Tbsp water and cover with saran wrap, poke a small hole to vent. Place in microwave on high for 5 minutes.
  2. Heat oil in a large pan on stove on med-low, add carrots, broccoli and onions and let cook for 7-10 minutes, stirring often. Remove from stove and place in a bowl with your cubed chicken.
  3. Preheat oven to 400F, spray a 9x13 casserole dish and set aside.
  4. Using the same pan you used for your vegetables melt your margarine over med-low heat. Stir in your flour and then whisk in your milk. Let simmer for 5 minutes, add your parsley and salt & pepper to taste.
  5. Stir in your can of soup and your chicken broth and simmer another 5 minutes.
  6. Stir in your vegetables and chicken and mix well.
  7. Pour mixture into your casserole dish and bake in oven for 20 minutes.
  8. Remove from oven and place 9 (of your 10) biscuits on top (raw biscuits) you will have 1 extra. Return to oven for 12 minutes, until biscuits are a golden color. Let cool for 5 minutes. Makes 9 servings at 4pp each, 2 servings is 9pp, or 5sp per serving.
  9. *note, you can add some peas and lower the broccoli or carrots if you wish.
  10. Nutritional info (adapted from my fitness pal) Per serving (incl vegetables in recipe) Calories 191... Fat 6.7g... Saturated fat 1.4g... Carbohydrates 21.2g... Fiber 1.7g... Sugars 4.8g... Protein 12.2g *please note I do not count points for vegetables when cooking for points plus and in smart points we don't add them to recipe builder, however nutritional info includes the vegetables, this may alter the points if you enter these numbers.








You Might Also Like


  • Reply Terry November 15, 2015 at 3:44 pm

    I think I could just leave off the biscuits and have a chunky chicken soup! Love love love your blog!!

    • Drizzle
      Reply Drizzle November 15, 2015 at 7:55 pm

      Thank you… and yes that would work πŸ™‚

  • Reply Sandra November 16, 2015 at 12:44 am

    Home Run!!! Made this tonight everyone loved it!!!

    • Drizzle
      Reply Drizzle November 16, 2015 at 8:01 pm

      Awesome!! Thank you for sharing, and so happy everyone enjoyed them.. πŸ™‚

  • Reply Alison January 25, 2016 at 12:59 am

    Made this tonight. My boyfriend took one bite and said “you can make this one again whenever you want!” I’d call that a success.

    • Drizzle
      Reply Drizzle January 25, 2016 at 5:40 pm

      Ha.. Thanks for sharing that Alison. Glad it was BF approved!! πŸ™‚

  • Reply Laurie February 10, 2016 at 12:48 am

    I just made this tonight!! It was one of the best pot pies i have had! I have 4 boys ages 8-14 and they all loved it!! Next time i will be doubling the recipe cause everyone wanted more!!!

    • Drizzle
      Reply Drizzle February 10, 2016 at 11:41 pm

      Oh that is so awesome to hear, nothing like satisfying teenage boys who love to eat πŸ˜‰ Glad it was approved by everyone!

  • Reply Sarah February 28, 2016 at 9:52 pm

    I know you said 9 portions do you know approximately how much a serving is? It is a little hard to accurately scoop a portion when the mixture moves lol

    • Drizzle
      Reply Drizzle February 29, 2016 at 5:05 pm

      Yeah I hear you but I just based it of the biscuits and try to scoop the portion surrounding it. I did not weigh it out sorry.

      • Reply Lynda Wark February 3, 2017 at 11:02 am

        If you are a WeightWatcher Member as I am…I would have only 1cup plus one biscuit

        • Drizzle
          Reply Drizzle February 3, 2017 at 4:55 pm

          I am a lifetime WW member and have been for 20 years, everyone eats differently, I don’t think its fair to say what one should or shouldn’t have as a serving based on if they are a member or not πŸ˜‰ people get all different point ranges, some may need 2 servings as they have more points to spare, so everyone’s journey is different πŸ™‚

  • Reply Alyssa May 30, 2016 at 3:24 pm

    Everything in me is against margarine. Any other sub that’s not butter?

    • Drizzle
      Reply Drizzle May 31, 2016 at 3:39 pm

      Sure, you can use butter, It really won’t affect points overall much

  • Reply Nicole Seeley October 18, 2016 at 6:12 pm

    I’m slightly confused. You have this recipe at 5sp per serving, 9 servings but when I put it into the points calculator as you have it, it comes out with 8sp. Any idea where the discrepancy would be??? I saw your note about the veggies so even when I didn’t include those it still came out at 8sp. Great meal but I love it even more at 5sp LOL… Thanks for any thoughts you have!

    • Drizzle
      Reply Drizzle October 19, 2016 at 1:32 pm

      Hi Nicole, please note that products vary and what I use and you use might be different, I am in Canada and if your in the U.S and use a different brand of something it can throw off the points, did you use the small biscuits (that come in the 4 value pack, 7.5oz pack, and only 9 of them not 10) the soup could be a different brand or the margarine.. I use my fitness pal and input all my ingredients that match exactly to what I used to get my nutritional info, I also do the math in my head and figure SP value for each item and add up then divide by my yield..

  • Reply Rhonda December 21, 2016 at 4:55 pm

    This meal is amazing. I have made it dozens of times my one year old loves it. I have started to use fat reduced crescent rolls unrolled over the whole dish. I’ve also just had the filling as a soup before.

    • Drizzle
      Reply Drizzle December 22, 2016 at 3:39 pm

      Hi Rhonda, that is great to hear, glad your all enjoying it, I like the idea of the crescent rolls πŸ™‚

  • Reply Emily March 5, 2017 at 8:37 pm

    I made this for supper tonight. It tasted amazing!!!!!!! Will definitely be making this again.

    • Drizzle
      Reply Drizzle March 6, 2017 at 12:13 pm

      So glad you enjoyed it Emily πŸ™‚

  • Reply Jessica March 17, 2017 at 3:09 pm

    Can you make this in a muffin tin to help with portion size?

    • Drizzle
      Reply Drizzle March 19, 2017 at 2:37 pm

      Hi Jessica, I would think so, that’s a great idea πŸ™‚

  • Reply JoAnne July 2, 2017 at 6:39 pm

    I find the biscuit a bit doughy on the bottom if cooked with the chicken mix so I bake the biscuits separate and put it on just before serving. It is delicious!

    • Drizzle
      Reply Drizzle July 5, 2017 at 10:23 pm

      Good tip, thanks Joanne πŸ™‚

  • Reply Donna August 27, 2017 at 6:46 pm

    Kate, I love this recipe and this is the absolute best chicken pot pie I’ve ever had. My husband said it’s good and he likes it. Rarely does he say that about anything I cook! Thank you for sharing the recipe. Do you think it would be a good bubble up recipe? I was thinking about cutting up the biscuits as in a bubble up but wonder if there is too much soup base for the biscuits to cook up. What do you think?

    • Drizzle
      Reply Drizzle August 30, 2017 at 1:03 pm

      Hi Donna, so glad you both enjoyed it, I am not too sure about the bubble up, it may be too much liquid for that but you can try πŸ™‚

    Leave a Reply

    Rate this recipe: