Chicken Pot Pie Casserole
A comforting one-dish meal featuring tender chicken, mixed vegetables, and a creamy sauce enveloped in flaky pie crust, perfect for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables work well.
- ¼ cup onion, chopped Chop finely for even distribution.
- ¼ cup celery, chopped Chop finely for even distribution.
- 2 cups cream of chicken soup Can also use homemade soup.
- 1 cup chicken broth Use low-sodium broth for a healthier option.
- 1 teaspoon garlic powder For enhanced flavor.
- 1 teaspoon dried thyme Fresh thyme may be used for a more intense flavor.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 1 package refrigerated pie crusts Or use homemade dough if preferred.
- 1 large egg, beaten For egg wash to give the crust a golden color.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cooked chicken, mixed vegetables, onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a 9x13 inch casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and make slits in the top crust for steam to escape.
- Brush the top crust with beaten egg.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. You can freeze unbaked casserole; cover well with plastic wrap and aluminum foil. To bake from frozen, add an extra 10-15 minutes cooking time.