Chicken Pot Pie Casserole
A creamy and hearty chicken pot pie casserole that combines tender chicken, savory vegetables, and a flaky crust, making it a perfect meal prep option for busy nights.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 2 cups mixed vegetables Fresh or frozen mixed vegetables can be used.
- 1 can cream of chicken soup
- 1/2 cup milk Adjust for desired creaminess.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme Can substitute with fresh herbs for a more intense flavor.
- 2 sheets refrigerated pie crusts
- to taste salt and pepper Essential for balancing flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Shred your cooked chicken into bite-sized pieces and set it aside.
- Gather your mixed vegetables, cream of chicken soup, milk, and seasonings.
- In a large bowl, combine the chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
Cook/Assemble
- Spread the chicken mixture evenly in a greased 9×13-inch casserole dish.
- Unroll the refrigerated pie crust and carefully lay it over the chicken mixture. Seal the edges by crimping or pressing down with a fork.
- Slice a few small vents 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 and the filling is bubbling.
Serve
- Remove the casserole from the oven and let it cool for about 5–10 minutes to set.
- Slice into portions and serve warm, garnishing with fresh herbs if desired.
Notes
For added flavor, consider sautéing the mixed vegetables in olive oil before adding them to the casserole. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.