Description
A cozy and simple chicken pot pie casserole filled with tender chicken, hearty vegetables, and creamy sauce, topped with a flaky crust for a comforting weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups 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 thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the chicken mixture into the crust.
- Top with the second pie crust, sealing the edges and cutting slits for steam.
- Bake for 30-35 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Notes
Use leftover rotisserie chicken to save on prep time. Ensure the filling is not too wet to prevent a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg