Chicken Pot Pie Casserole
A comforting and delicious casserole made with leftover chicken and mixed vegetables, topped with a flaky crust.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 1 cup mixed vegetables (e.g., peas, carrots, corn) Feel free to add any of your favorite vegetables.
- 1 can cream of chicken soup
- 1 cup chicken broth You can substitute with vegetable broth for a vegetarian option.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 package refrigerated pie crusts Make sure to cut slits in the top crust for steam to escape.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a baking dish.
Assembly and Baking
- Roll out the pie crusts and place one crust over the filling, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
You can easily switch out the chicken for turkey or even go vegetarian. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through.