Chicken Pot Pie Casserole
A comforting Chicken Pot Pie Casserole with tender chicken, vibrant vegetables, and a flaky crust, perfect for family dinners and busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for a budget-friendly option.
- 1 cup mixed vegetables (peas, carrots, corn) Feel free to use fresh vegetables.
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom for variation.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 tablespoon butter, melted For brushing the top crust.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) to get the crust crispy.
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
- Pour the mixture into a baking dish, spreading it evenly.
- Roll out one pie crust over the mixture and trim edges as needed.
- Top with the second pie crust and crimp the edges to seal. Cut slits in the top crust to let steam escape.
- Brush the top crust with melted butter.
Baking
- Bake for 30-35 minutes until the crust is golden brown and filling bubbles at the edges.
- Let cool for a few minutes before serving.
Notes
Serve hot and garnish with freshly chopped parsley or thyme. Pairs well with a salad or bread. You can freeze the casserole before baking for later use.