Description
A hearty chicken pot pie casserole with a flaky crust and creamy filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 cup milk
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, vegetables, soup, broth, milk, and spices.
- Transfer mixture to a greased baking dish.
- Cover with one pie crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Feel free to add other vegetables like peas or corn.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie casserole