Chicken Pot Pie Casserole
A comforting and creamy casserole featuring tender chicken and vibrant vegetables, all encased in flaky pie crusts. Perfect for cozy nights and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables You can use any combination of vegetables you prefer.
- 1 can cream of chicken soup This adds creaminess to the filling.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 package refrigerated pie crusts Usually comes with 2 crusts.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
- Roll out one pie crust and place it in a greased casserole dish.
- Pour the chicken and vegetable mixture into the pie crust and spread it evenly.
- Roll out the second pie crust and lay it over the top of the filling, sealing the edges. Cut slits in the top crust.
- Bake for 30-35 minutes or until the crust is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Serve with a side salad or crusty bread. Customize with your choice of vegetables or add cheese for a creamy twist.