Description
A cozy and comforting chicken pot pie casserole that feeds a family with ease.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- Preheat the oven to 425°F (220°C).
- Mix the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, dried thyme, salt, and black pepper in a large bowl.
- Grease a 9×13 casserole dish with a little butter or cooking spray.
- Spread the chicken and vegetable mixture evenly in the bottom of the greased casserole dish.
- Roll out the pie crust or biscuit dough to fit the top, if needed.
- Place the crust or dough over the filling and press the edges to seal.
- Cut small slits in the top of the crust so steam can escape while baking.
- Place the casserole in the preheated oven on the middle rack.
- Bake for 30 to 35 minutes, or until the top is golden brown and the filling is hot and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
For a lighter option, use low sodium soup and broth. You can also use Greek yogurt instead of half the cream of chicken soup for added protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken pot pie, casserole, comfort food, easy recipes, family meals