Cottage Cheese Chicken Pot Pie Casserole
A warm and comforting twist on traditional chicken pot pie, featuring cottage cheese for added creaminess and protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, cottage cheese, mixed vegetables, chicken broth, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Roll out one pie crust into a casserole dish.
- Pour the chicken mixture into the crust.
- Cover the mixture with the second pie crust, sealing the edges tightly and cutting slits in the top.
- Bake for 30-35 minutes or until the crust is golden brown.
- Cool for a few minutes before serving.
Notes
Serve with a simple green salad and cornbread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg