Description
A comforting Chicken Pot Pie Casserole filled with tender chicken, colorful vegetables, and a creamy filling, all topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Grease your casserole dish with non-stick spray or a touch of butter.
- Roll out your pie crust and lay it over the chicken mixture, trimming excess and crimping the edges.
- Brush the crust with an egg wash if desired.
- Cut slits into the crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
- Allow to cool for several minutes before slicing.
Notes
Make-ahead tips: Prepare your filling a day in advance for a hassle-free dinner. Customize with fresh herbs or different proteins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken, casserole, pot pie, comfort food, easy recipe