Chicken Pot Pie Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook pasta in boiling salted water until al dente; drain and set aside.

Melt butter and olive oil in a skillet over medium heat.

Dice onion and add to the skillet; sauté until softened.

Scrub and chop carrots into larger pieces to maintain texture; add to the skillet with onion.

Season vegetables with salt while sautéing.

Dice chicken into small bite-sized pieces and add to the skillet once vegetables are softened.

Season chicken with Italian seasoning, black pepper, and salt; stir to combine and cook until fully cooked.

Sprinkle flour over the chicken and vegetable mixture; stir to coat and cook for 1-2 minutes to eliminate raw flour taste.

Slowly add chicken stock while stirring to combine and scrape up any browned bits from the bottom of the skillet.

Add heavy cream and cream cheese to the mixture; stir until combined and creamy.

Mix in cooked pasta and peas; stir to combine everything evenly.

Transfer the mixture to a baking dish and top with shredded cheddar cheese.

Bake in the oven until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens