Chicken Pot Pie Casserole
A comforting Chicken Pot Pie Casserole filled with tender chicken, vibrant vegetables, and topped with a flaky crust, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups biscuit dough or pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix thoroughly until everything is well coated.
- Pour the mixture into a greased casserole dish, spreading it evenly across the bottom.
- Lay the biscuit dough or pie crust on top, ensuring that it covers the filling completely.
- Bake for 25-30 minutes, or until the crust turns a beautiful golden brown and the filling is bubbling.
- Remove from the oven and allow to cool slightly before serving.
Notes
For added flavor, consider sautéing onions or garlic before mixing. Use leftovers or different proteins as desired.
Find it online: https://www.recipeflo.com/chicken-pot-pie-casserole/