Description
A comforting and simple chicken pot pie casserole with a creamy filling and a flaky crust, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper until well combined.
- Roll out one pie crust and place it in a greased 9-inch pie pan.
- Pour the chicken mixture into the pie crust.
- Top with the second pie crust, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Use warm filling for a better crust texture. Ensure to cut proper vents for steam to escape.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American