Description
A comforting chicken pot pie casserole filled with shredded chicken, mixed vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix well until everything is evenly coated.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish, allowing it to hang slightly over the edges.
- Pour the chicken mixture into the fitted pie crust, spreading it evenly.
- Top with the second pie crust or biscuit dough, sealing the edges tightly. Crimp or press down to ensure it doesn’t leak while baking.
- Cut a few slits in the top crust to allow steam to escape. This will also add a rustic touch to the presentation.
- Brush the top with melted butter for a golden brown finish.
- Bake for 30-35 minutes, or until the crust is golden and bubbly. Allow it to cool slightly before serving.
Notes
Feel free to substitute rotisserie chicken for a quicker option, or use low-fat soup and milk for a lighter dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, family meal, easy recipe