Whip up this quick high-protein chicken pot pie casserole in under 30 minutes using rotisserie chicken and simple pantry staples. Each serving packs over 30g of protein for a macro-friendly…

Ingredients

• 3 cups shredded rotisserie chicken breast (about 1 lb)
• 1 (10.5 oz) can reduced-fat cream of mushroom soup
• 1/2 cup plain Greek yogurt
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 (16.3 oz) can reduced-fat biscuit dough (8 biscuits)
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2

In a large bowl, combine the shredded chicken, cream of mushroom soup, Greek yogurt, frozen vegetables, thyme, and black pepper. Stir until well mixed.

Step 3

Transfer the mixture to the prepared baking dish and spread evenly.

Step 4

Arrange the biscuit dough pieces on top of the chicken mixture, covering as much surface as possible.

Step 5

Bake for 18-22 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.

Step 6

Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

For best results

• For extra protein, use Greek yogurt instead of sour cream or milk in the filling.
• If you prefer a thicker filling, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before baking.
• To save time, use pre-shredded rotisserie chicken from the deli.

Variations

• Swap cream of mushroom soup for cream of chicken or celery soup for a different flavor profile.
• Add 1/2 cup shredded cheddar cheese to the filling for extra richness and protein.
• Use gluten-free biscuit dough or a homemade biscuit topping for a gluten-free version.

Nutrition

• Calories385 kcal
• Total Fat12g
• Saturated Fat4g
• Cholesterol85mg
• Sodium980mg
• Total Carbohydrates32g
• Dietary Fiber4g
• Sugars6g
• Protein34g

Common Questions