Description
A warm and hearty chicken pot pie casserole that brings comfort and flavor to weeknight dinners.
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 onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper.
- Roll out one pie crust and place it in the bottom of a baking dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and cover the top of the chicken filling. Crimp the edges to seal the pie.
- Cut a few slits in the top crust for steam to escape.
- Bake in your preheated oven for 30-35 minutes, or until the crust is golden brown.
- Allow it to cool for a few minutes before serving.
Notes
For healthier options, substitute the cream of chicken soup with a homemade version or low-sodium alternative. Serve with a side salad, roasted vegetables, or buttery mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: chicken pot pie, casserole, comfort food, family dinner, easy recipe