Description
A comforting Chicken Pot Pie Casserole filled with tender chicken, colorful vegetables, and a rich, creamy sauce, all encased in a golden flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) 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 homemade)
- 1 egg (optional, for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large bowl.
- Pour the mixture into a greased 9×13 inch casserole dish.
- Prepare the pie crust and lay it over the chicken mixture. Trim and crimp the edges to seal.
- Optional: Brush a thin layer of whisked egg over the crust.
- Vent the crust by cutting a few slits in the top for steam to escape.
- Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
- Cool for several minutes before slicing and serving.
Notes
For a healthier twist, opt for whole-grain pie crusts. You can also use fresh vegetables in place of frozen ones for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: chicken pot pie, casserole, comfort food, family dinner, easy weeknight meal