Description
A cozy, crowd-pleasing chicken pot pie casserole that’s quick and easy to prepare, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or biscuit dough)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Spread the mixture in a greased casserole dish.
- Roll out the pie crust or biscuit dough and place it over the filling.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
For added flavor, consider stirring in fresh herbs like thyme or parsley. To prevent a soggy crust, ensure the filling isn’t overly watery before adding the crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American