Chicken Pot Pie Casserole

Photo Credit: Cincy Shopper

This recipe is so easy and so quick to make you can allow the kids to help you put it together, or even let the older kids make it themselves. This recipe is much more of an assembly line production. That means it can teach the kids how a dish comes together without the challenge of also preparing all the ingredients that go in it. So here, there is soup for the sauce, pre-cooked chicken for the meat, packaged crescent rolls to use instead of making biscuits from scratch, and so on. That makes it an easy meal to pull together.

Here, you can slowly replace the store bought ingredients with ones you prepare from scratch as your young cook and baker becomes more proficient in the kitchen. Start anywhere you like. You could cook a chicken for dinner the night before, then shred the leftovers to use in this Chicken Pot Pie Casserole. Or you could replace the frozen veggies with your family’s favorite combinations and pre-steam them for this dish. Or, make the sauce from scratch, using onions, garlic, butter, flour and milk plus some thyme, rosemary and pepper (yum). Get really ambitious and make your own biscuits. Cut them out as usual and just place them on top of the stew before you pop it in to the oven. Be sure you use a hot oven and leave space between the biscuits so they bake all the way through.

This is a great beginner’s recipe for chicken pot pie casserole. Slowly replace each part of the recipe with some home made element as your baker matures and improves, and before you know it, your young cook will have mastered many important aspects in the culinary skills. Find out how to make this recipe and many others just like it at the website, Cincy Shopper.

Nutrition Facts for: Chicken Pot Pie Casserole From Cincy Shopper
Ingredients: Chicken breast, frozen peas and carrots, frozen potatoes, onion, cream of chicken condensed soup, water, refrigerated crescent rolls, poultry seasoning, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 126, Calories from Fat 37, Total Fat 4.1g 6%, Saturated Fat 0.9g 5%, Cholesterol 11mg 4%, Sodium 317mg 13%, Potassium 273mg 8%, Carbohydrates 16.3g 5%, Dietary Fiber 3.0g 12%, Sugars 3.6g, Protein 6.5g, Vitamin A 82%, Vitamin C 20%, Calcium 4%, Iron 6%

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