Description
A simple yet comforting casserole that transforms the classic chicken pot pie into a quick weeknight meal, perfect for using up leftover chicken.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper in a large bowl and mix until well blended.
- Roll out one of the pie crusts into a greased casserole dish and spread it evenly.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover the filling with the second pie crust, sealing the edges by crimping them together.
- Cut a few slits in the top crust for venting.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling slightly.
- Allow to cool slightly before serving.
Notes
Serve hot or warm, garnished with fresh herbs. Pairs well with salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American