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–+ servings

Chicken Pot Pie Casserole

A simpler version of the classic chicken pot pie, featuring tender chicken, mixed vegetables, and a flaky crust, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Filling ingredients
  • 2 cups cooked chicken, shredded Use leftover roasted chicken for richer flavor.
  • 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used.
  • 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup if needed.
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper
Crust
  • 1 package refrigerated pie crusts (1 lb)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper.
  3. Roll out one pie crust and place it in a pie dish.
  4. Pour the chicken mixture into the crust.
  5. Roll out the second pie crust and place it on top of the filling. Crimp the edges to seal.
  6. Cut slits in the top crust to allow steam to escape.
Baking
  1. Bake for 30-35 minutes, or until the crust is golden brown.
  2. Let it cool for a few minutes before serving.

Nutrition

Serving: 1Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 2gSugar: 3g

Notes

This dish is great for family gatherings or cozy dinners at home. Pair with a fresh salad for a complete meal. Top with fresh parsley for added flavor. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.

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