Description
A hearty chicken pot pie casserole featuring tender chicken, vibrant vegetables, and a creamy sauce encased in flaky crust. Perfect for chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust or biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
- Pour the chicken mixture into a greased casserole dish, spreading it evenly.
- Cover the chicken mixture with the pie crust or biscuit dough.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
For added crunch, brush the pie crust with an egg wash before baking. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American