Description
A comforting chicken pot pie casserole with tender chicken, mixed vegetables, and a creamy sauce, all enveloped in a flaky, golden pie crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper in a large bowl. Stir until everything is well mixed.
- Roll out one pie crust and place it in a casserole dish, pressing it gently to fit the shape.
- Pour the chicken mixture into the prepared crust, making sure it’s evenly distributed.
- Cover the mixture with the second pie crust, sealing the edges as you go.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Let it cool for a few minutes before serving to avoid burns!
Notes
Use leftover chicken for convenience. Customize the vegetables to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 40mg