Chicken Pot Pie Casserole
A comforting homemade chicken pot pie casserole with a creamy filling and flaky crust, perfect for weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can substitute rotisserie chicken for convenience.
- 2 cups mixed vegetables (carrots, peas, corn) Frozen mixed vegetables can be used.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper.
- Spread this chicken mixture evenly into a casserole dish.
- Roll out the pie crusts on top of your chicken mixture and seal the edges properly.
- Cut slits in the pie crust to allow steam to escape while baking.
- Place your casserole in the oven and bake for 30-35 minutes, or until the crust is golden brown.
- Allow it to cool for a few minutes before serving.
Notes
For a crispier crust, bake uncovered for the last 10 minutes. This dish can store in the fridge for up to 3 days and can be frozen for up to 2 months before baking.