Description
A warm and comforting chicken pot pie casserole with a flaky crust and savory filling, perfect for family meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper, mixing thoroughly.
- Roll out one pie crust and place it in a 9-inch pie dish, pressing it gently against the edges.
- Pour the chicken mixture into the crust, distributing it evenly.
- Top with the second pie crust, sealing the edges by crimping with a fork and cutting slits for steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let it cool for a few minutes before serving.
Notes
Great for leftovers and can be frozen for up to three months. Experiment with spices and vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg