Chicken Pot Pie Casserole
A comforting, easy-to-make casserole that combines classic chicken pot pie flavors in a quick dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for easier preparation
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used; thaw and drain excess water
- 1 can cream of chicken soup
- 1 cup chicken broth For a vegetarian version, use vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 package refrigerated pie crusts or biscuit dough For a more flavorful crust, brush with melted butter before baking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, thyme, salt, and pepper. Mix until well combined.
- Spread the mixture in a greased 9x13 inch baking dish.
- Lay the pie crust or biscuit dough over the top of the chicken mixture, sealing the edges.
- Cut a few slits in the crust to allow steam to escape.
Baking
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Serve cut into squares with garnishes like fresh parsley or thyme. Pairs well with a side salad or crusty bread. Store leftovers in an airtight container in the fridge for up to three days, or freeze before baking for up to three months.