Description
A comforting Chicken Pot Pie casserole that combines rich flavors with minimal effort, perfect for family dinners or potlucks.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Season with garlic powder, onion powder, thyme, salt, and pepper, and stir until everything is well combined.
- Roll out one pie crust into a greased casserole dish, then pour the chicken mixture onto the crust.
- Cover the filling with the second pie crust, sealing the edges well. Cut a few slits in the top to let steam escape.
- Bake for 30-35 minutes or until the crust is a beautiful golden brown.
- Let it cool for a few minutes before digging in.
Notes
To store leftovers, cool completely before transferring to an airtight container. Keeps in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, casserole, comfort food, easy recipe, family dinner