This high-protein chicken pot pie casserole uses Greek yogurt for a creamy, protein-packed filling. Ready in 30 minutes with 35g protein per serving.

Ingredients

• 3 cups cooked chicken breast, shredded
• 1 cup frozen peas and carrots
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup plain Greek yogurt
• 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1

Preheat oven to 375°F (190°C). In a large bowl, combine shredded chicken, frozen peas and carrots, cream of chicken soup, Greek yogurt, onion powder, garlic powder, dried thyme, salt, and black pepper. Mix until well combined.

Step 2

Transfer the mixture to a 9×13-inch baking dish and spread evenly. Arrange the biscuit dough pieces on top of the filling, covering as much surface as possible.

Step 3

Bake for 18-22 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

For best results

• For extra protein, use a high-protein biscuit dough or add a scoop of unflavored protein powder to the filling.
• To make ahead, assemble the casserole without the biscuits, refrigerate, and add biscuits just before baking.

Variations

• Vegetable swap: Substitute peas and carrots with mixed broccoli and cauliflower for a lower-carb option.
• Dairy-free: Use dairy-free cream of mushroom soup and coconut yogurt instead of Greek yogurt.

Nutrition

• Calories395 kcal
• Total Fat14g
• Saturated Fat5g
• Cholesterol85mg
• Sodium890mg
• Total Carbohydrates30g
• Dietary Fiber2g
• Sugars6g
• Protein35g

Common Questions