Description
A comforting chicken pot pie casserole filled with tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir well to combine.
- Pour the mixture into a greased casserole dish.
- Roll out the pie crusts or biscuit dough and place it over the chicken mixture.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For quicker preparation, consider using rotisserie chicken. Adjust seasonings to personal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg