Description
A comforting chicken pot pie casserole filled with shredded chicken, mixed vegetables, and a creamy sauce, all enveloped in a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large bowl.
- Pour the mixture into a greased casserole dish.
- Cover with pie crusts or biscuit dough, sealing the edges well.
- Cut slits in the crust for steam to escape.
- Bake for 30-35 minutes until the crust turns golden brown.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken for quicker prep. Brush the crust with melted butter for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American