Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package of refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Cover the filling with one pie crust, pressing the edges to seal, and cut small slits on top for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool slightly before serving and enjoy your hearty chicken pot pie casserole.
Notes
- Feel free to add shredded cheese on top before baking for extra flavor.
- You can substitute fresh vegetables for frozen if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg