Description
A comforting chicken pot pie casserole filled with tender chicken, vibrant vegetables, and creamy sauce, all encased in a flaky crust.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, dried thyme, salt, and pepper. Mix well.
- Roll out the pie crust and place it in a casserole dish.
- Pour the chicken mixture into the crust evenly.
- Top with another crust or biscuit dough and cut slits to let steam escape.
- Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
For a rustic touch, use biscuit dough cut into circles on top of the casserole.
