Chicken Pot Pie Casserole
A comforting casserole combining tender chicken, hearty vegetables, and a rich, creamy sauce enveloped in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- Mix the filling by combining the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Stir in the garlic powder, onion powder, salt, and pepper.
- Prepare the crust by unrolling one pie crust and fitting it into a 9-inch pie or casserole dish.
- Add the chicken mixture evenly into the prepared crust.
- Top with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Cool for a few minutes before serving.
Notes
Use rotisserie chicken to save time and avoid overmixing to maintain the texture.
Find it online: https://www.homeydishdiary.com/easy-chicken-pot-pie-casserole/