Easy Homemade Chicken Pot Pie Casserole
A creamy and comforting chicken pot pie casserole that's easy to prepare and perfect for busy families.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen mixed vegetables work well.
- 1 can cream of chicken soup This adds creaminess to the filling.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt Adjust salt to taste.
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts Two crusts are needed, one for the bottom and one for the top.
- 1 egg for egg wash, optional For a golden finish on the crust.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a greased 9-inch pie dish.
- Pour the chicken mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal and flute the edges, and cut a few slits in the top crust to allow steam to escape.
- (Optional) Brush the top crust with a beaten egg for a golden finish.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Serve warm and consider pairing with a simple side salad or crusty bread. Store leftovers tightly wrapped in the refrigerator for up to 3-4 days or freeze for 2-3 months. Thaw in the fridge before reheating.