Description
A comforting Chicken Pot Pie Casserole with tender chicken, colorful vegetables, and a creamy sauce, all topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper in a large bowl.
- Pour the chicken mixture into your baking dish, spreading it out evenly.
- Roll out the refrigerated pie crusts and place one crust over the top of the filling, crimping the edges.
- Cut a few slits in the crust to allow steam to escape.
- Brush the top crust with a beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool for a few minutes before serving.
Notes
Make-ahead tips: Prep your filling a day in advance and assemble with the crust before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, family dinner, easy recipe