Description
A comforting chicken pot pie casserole filled with tender chicken, creamy sauce, and vibrant vegetables, all enveloped in a flaky, golden 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 (for egg wash, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Grease your 9×13 inch casserole dish lightly with cooking spray or butter.
- Pour the chicken mixture into the greased casserole dish, spreading it out evenly.
- Roll out the pie crust on a floured surface.
- Cover the chicken mixture with the pie crust, trimming any excess edges.
- Brush the crust with whisked egg if desired.
- Cut a few slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden and filling bubbles.
- Let cool for a few minutes before slicing and serving.
Notes
Make-ahead tips: Assemble the casserole a day in advance, refrigerate, and bake when ready. Ensure to seal the crust tightly to keep the filling contained.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg