Description
Cozy and comforting, Chicken Pot Pie Casserole combines tender chicken, mixed vegetables, and a creamy sauce under a flaky crust—a perfect dinner for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerator pie crusts (or 2 homemade pie crusts)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, thyme, salt, and pepper in a large bowl.
- Roll out one pie crust and place it in the bottom of a 9×13 inch baking dish.
- Pour the chicken mixture into the crust, spreading it out evenly.
- Cover with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
Use rotisserie chicken for convenience and add your favorite spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg