Description
A warm and comforting chicken pot pie casserole combining tender chicken, vibrant vegetables, and a creamy sauce, topped with a golden, flaky crust.
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
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust into your baking dish or use biscuit dough for a base.
- Pour the chicken mixture over the crust, spreading it evenly.
- Cover with the second pie crust or layer of biscuit dough, sealing the edges by pinching them together.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
This casserole is great as leftovers and can be served with a fresh green salad or crusty bread. Consider adding gravy or fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken pot pie, casserole, comfort food, weeknight dinner, easy recipe