This easy chicken pot pie casserole is a family favorite, especially for those chilly fall days.  Temperatures are still high here in Dallas, however a week of rain in the forecast has me pretending like we’re on the cusp of fall (but let’s be real, we still have another 2 months of summer weather here in Texas).  I originally posted this recipe 18 months ago and since, have decided that three servings just isn’t enough.  So, this casserole is making a blog comeback.  This time, loading it up with enough goodness for 8 + and upping the veggies for a quick meal prep that’s on the table with less than 20 minutes of hands-on time.

Meal Prep Tip:  We make a HUGE batch of chicken each week in the InstantPot or on the stove and chunk it to use in a bunch of different recipes. This Sunday, I’m mixing up this pot pie casserole, a curry chicken salad, and rich and creamy bow tie pasta that will all use chicken from the same prep.  

Turnips add a great heartiness to the pot pie while keeping the carbs low.  A turnip has 4c per cup, whereas the equivalent amount of potatoes would be 14c.  The butter is kept low and we’re skipping the condensed soup that similar recipes call for, instead using a roux and some chicken stock.  

Today, we’re topping the casserole with canned biscuits for ease.  I’ve made this before with homemade drop biscuits and they fluff up just as well.  It’s all about preference (and time, of course).

Ingredients

• 12 oz mushrooms, chopped
• 1lb turnips, cubed
• 3 large / 4 medium carrots, cubed
• 1c chopped celery
• 6T flour
• 4T butter
• 3c chicken broth
• 1c skim milk

Instructions

1. Preheat the oven to 450.
2. Heat a stockpot or large skillet. Add cooking spray.
3. Add mushrooms and saute for 3-5 minutes or until browned.
4. Add remaining veggies.  Season with salt and pepper, and cook until tender (may be up to 10 min depending on the size of your pan).
5. Add flour and butter to the pan. Stir continuously until flour is golden, about 1 minute.
6. Add milk, broth, and sage to the pan.
7. Stir for 5-7 minutes, or until liquid has thickened.
8. Stir in cooked chicken and cook for another 2 minutes.
9. Remove from heat.
10. Put veggie/milk mixture into casserole dish.
11. Top with small scoops of homemade prepared biscuits or sliced canned biscuits.
12. Bake uncovered for 12-14 minutes, or until biscuits are cooked and browned on the top.

THE EQUIPMENT