Chicken Pot Pie Casserole
A comforting dish with creamy chicken filling and flaky crust, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use fresh or leftover chicken.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen mixed vegetables work.
- 1 can cream of chicken soup Can substitute with homemade version.
- 1 cup milk Use whole or low-fat milk.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste Adjust to individual preference.
- 1 package refrigerated pie crusts Usually come with two crusts.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and place it into a greased 9x13 inch baking dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it on top of the filling.
- Seal the edges and cut slits in the top crust for venting.
Cooking
- Bake for 30-35 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Enhance flavor with fresh herbs like thyme or rosemary. Customize with veggies like broccoli or mushrooms. Serve with gravy or cranberry sauce.