Description
A comforting chicken pot pie casserole that blends tender chicken, vibrant vegetables, and a flaky topping for a delightful family meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pre-made pie crust (for topping)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the chicken mixture into a greased 9×13 inch baking dish.
- Roll out the pie crust and place it over the top of the filling.
- Cut slits in the crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
Feel free to substitute fresh veggies, or use gluten-free pie crust if needed. To streamline prep, consider using rotisserie chicken.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American