Description
A comforting and easy chicken pot pie casserole with tender shredded chicken, mixed vegetables, and a flaky crust, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn), frozen
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 refrigerated pie crust (or biscuit dough)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, and a pinch of salt and pepper in a large bowl. Stir until evenly coated.
- Pour the chicken-and-vegetable mixture into the prepared dish and spread it evenly.
- Unroll the refrigerated pie crust over the filling, tucking or trimming the edges to fit.
- Cut several slits in the crust to vent steam. Brush the top with milk or an egg wash.
- Bake for 30–35 minutes, until the crust is golden and the filling bubbles. Tent with foil if the crust browns too quickly.
- Let rest for 5–10 minutes before serving.
Notes
For a protein boost, add an extra cup of chopped chicken or white beans. Use unsalted butter for a richer finish. For gluten-free, use a premade crust or mashed cauliflower topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken pot pie, casserole, comfort food, easy weeknight dinner