Chicken Pot Pie Casserole
A comforting dish that combines tender chicken, mixed vegetables, and creamy goodness in a flaky pie crust, perfect for family dinners or gatherings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Can use leftover or rotisserie chicken.
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken with frozen mixed vegetables.
- Pour in the cream of chicken soup and chicken broth, then add garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
- Roll out one pie crust into a greased casserole dish, pressing it into the bottom and sides.
- Pour the chicken and vegetable mixture into the pie crust and spread evenly.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust.
Baking
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
- Let it cool for a few minutes before serving to allow the filling to set.
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Notes
For added flavor, sauté mixed vegetables before adding. Fresh herbs can be used for more flavor. Brush the top crust with a beaten egg for a golden finish.