Oh my stars, let me tell you about my family’s new obsession—this Chicken Pot Pie Cottage Cheese Casserole! Picture all the cozy comfort of classic chicken pot pie, but with a sneaky protein boost from blended cottage cheese that makes it creamy beyond belief. As a mom constantly juggling dinner and after-school chaos, I live for recipes like this—throw it together in minutes, bake while helping with homework, and watch even my picky eater clean his plate. The cottage cheese melts into the filling so perfectly, you’d never guess it’s there (shh, that’s our secret). Trust me, one bite of that golden almond flour topping over tender chicken and veggies, and you’ll be hooked just like we are.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Pot Pie Cottage Cheese Casserole
Listen, I know what you’re thinking—cottage cheese in a pot pie? But trust me, this casserole is a game-changer. Here’s why it’s become my go-to weeknight lifesaver:
- Dinner in a flash: Throw it together in 10 minutes flat—no pie crust rolling, no fuss. Just mix, top, and bake while you tackle the million other things on your list.
- Protein-packed magic: Blended cottage cheese makes the filling luxuriously creamy and sneaks in extra protein (your muscles—and kids—will thank you).
- Kid-approved stealth: My pickiest eater gobbles it up without suspecting a veggie or cottage cheese in sight. Victory!
- Comfort in every bite: That golden almond flour topping? Crispy, buttery perfection over tender chicken and sweet peas—like a hug for your taste buds.
Seriously, this casserole checks all the boxes—easy, nourishing, and downright delicious. Even my husband, who usually eyes my “healthy swaps” with suspicion, asked for seconds!
Ingredients for Chicken Pot Pie Cottage Cheese Casserole
Here’s everything you’ll need to make this cozy dish sing—no fancy ingredients, just simple staples with a couple smart tweaks. I’ve learned the hard way that prepping a few things ahead makes all the difference, so I’ve noted my little must-dos below:
- 2 cups shredded chicken (leftover rotisserie works like a charm!)
- 1 cup cottage cheese, blended until silky smooth (trust me, this hides any curds)
- 1 cup frozen peas and carrots, thawed and patted bone-dry (soggy veggies are the enemy)
- 1/2 cup diced celery, sautéed in olive oil until whisper-soft (about 5 minutes)
- 1 tsp dried thyme + 1 tsp onion powder (the dynamic flavor duo)
- 1/2 cup almond flour (for that crispy, gluten-free topping)
- 1 tbsp melted butter + a pinch of salt (to make the topping sing)
Pro tip: Keep your cottage cheese blending in the fridge until the last second—it stays creamier that way. Now let’s get cooking!
How to Make Chicken Pot Pie Cottage Cheese Casserole
Okay, let’s get to the good part! This casserole comes together so easily, you’ll be amazed at how little fuss there is for such big flavor. Just follow these simple steps, and before you know it, your kitchen will smell like pure comfort.
Preparing the Filling
First things first—preheat that oven to 375°F (190°C) so it’s ready to work its magic. Now, grab a big mixing bowl and dump in your shredded chicken, those perfectly sautéed celery pieces, and your thawed peas and carrots (you did pat them dry, right? No one wants a watery casserole!). Dollop in your blended cottage cheese—see how smooth it is?—then sprinkle in the thyme and onion powder. Stir it all together gently but thoroughly. You’ll know it’s ready when every bite of chicken is coated in that creamy, herby goodness. Pour this glorious mixture into your greased casserole dish and smooth the top like you’re frosting a cake.
Adding the Topping
Time for the crowning glory! In a small bowl, mix your almond flour with the melted butter and that pinch of salt. Use a fork to mash it together until it looks like coarse, buttery sand. Now, here’s the trick: sprinkle this evenly over the filling, but don’t press it down—let it stay loose so it crisps up beautifully in the oven. Pop it in and bake for 20–25 minutes, until the top is golden and you can see little bubbles of creamy filling peeking around the edges. That’s your cue to pull it out and try (emphasis on try) to let it cool for 5 minutes before diving in.
Print
Chicken Pot Pie Cottage Cheese Casserole in 10 Minutes
A comforting chicken pot pie casserole with cottage cheese for extra protein and creaminess. Quick to prepare and loved by kids.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups shredded chicken
- 1 cup cottage cheese (blended smooth)
- 1 cup frozen peas and carrots (thawed and drained)
- 1/2 cup diced celery (sautéed until soft)
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 cup almond flour
- 1 tbsp melted butter
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- Sauté diced celery in oil for 5 minutes. Thaw and drain peas and carrots.
- Mix chicken, peas and carrots, celery, cottage cheese, thyme, and onion powder in a bowl.
- Spread mixture in a casserole dish.
- Combine almond flour, melted butter, and salt for the topping. Sprinkle over the chicken mixture.
- Bake for 20–25 minutes until golden and crisp.
Notes
- Blend cottage cheese for a smoother sauce.
- Pat peas and carrots dry to prevent excess moisture.
- Serve warm for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Tips for the Best Chicken Pot Pie Cottage Cheese Casserole
After making this casserole more times than I can count (hello, family favorite!), I’ve picked up a few tricks to make it absolutely foolproof:
- Blend that cottage cheese until it’s silky smooth—no one will suspect it’s in there, but it makes the filling SO creamy.
- Dry those veggies like your life depends on it—thawed peas and carrots hold onto water, and a quick pat-down saves you from a soggy casserole.
- Serve it warm—that almond flour topping loses its crunch if it sits too long. (Though let’s be real, leftovers rarely last in my house!)
- Let it rest 5 minutes after baking—this helps the filling set so you get perfect slices, not a saucy landslide.
This Cottage Cheese Chicken Mushroom Spinach Casserole is another creamy, veggie-packed dish that works well for meal prep.
Ingredient Substitutions
Listen, I get it—sometimes you gotta work with what’s in the fridge. Here are my tried-and-true swaps that still keep this casserole delicious:
- Greek yogurt for cottage cheese—same tangy creaminess, but the filling will be slightly looser. Use full-fat for best results.
- Gluten-free all-purpose flour instead of almond flour—just add an extra tbsp of butter to help it crisp up.
- Fresh veggies are fine (and fabulous!), but sauté them first to soften—no one wants crunchy celery in their comfort food.
Pro tip: If you’re dairy-free, coconut yogurt works in a pinch, but expect a milder flavor. The chicken and herbs will shine through!
Storage and Reheating
Here’s the scoop on keeping leftovers tasty—this casserole keeps beautifully in the fridge for up to 3 days. Just cover it tight with foil or plastic wrap. When reheating, skip the microwave (trust me, that topping turns soggy!) and pop it back in the oven at 350°F for 10-15 minutes until warmed through. The almond flour topping will crisp right back up, almost like fresh from the oven!
Nutritional Information
Here’s the skinny on what’s in each serving—but remember, these values are estimates. Nutrition can vary based on your specific ingredients and brands!
FAQs About Chicken Pot Pie Cottage Cheese Casserole
I get questions about this casserole all the time—here are the ones that pop up most often!
- Can I use fresh veggies instead of frozen? Absolutely! Just sauté those fresh peas, carrots, and celery first to soften them up. You want that melt-in-your-mouth texture, not a crunchy surprise.
- Can I freeze this casserole? I don’t recommend it—dairy-based dishes like this can get grainy after thawing. But it keeps so well in the fridge, you probably won’t have leftovers anyway!
- What if I don’t have almond flour? No worries! Gluten-free all-purpose flour works too—just add an extra pat of butter to help it crisp up nicely.
Share Your Feedback
I’d love to hear how your family enjoyed this casserole! Drop a comment below or tag me if you snapped a photo—nothing makes me happier than seeing your cozy kitchen creations. You can also follow along for more easy recipes on Facebook!
