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Easy Chicken Pot Pie Casserole

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A comforting chicken pot pie casserole that combines flaky pie crust, creamy filling, and hearty chicken, perfect for chilly evenings or family gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 package refrigerated pie crusts
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper; stir to mix.
  3. Unroll one pie crust and place in a greased 9-inch pie dish.
  4. Pour the chicken mixture into the crust.
  5. Top with the second pie crust, crimp edges to seal, and cut slits for steam to escape.
  6. Bake for 30-35 minutes until the crust is golden brown.
  7. Let sit for a few minutes before slicing and serving.

Notes

For a shiny crust, brush the top with an egg wash before baking. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/easy-chicken-pot-pie-casserole/

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