Chicken Pot Pie Casserole
A comforting and delicious chicken pot pie casserole that comes together quickly, making it perfect for weeknight dinners. Using leftovers and pantry staples, this dish is family-friendly and versatile.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed and flavor.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables thaws quickly and holds texture.
- 1 can cream of chicken soup Prefer low-sodium options.
- 1 cup chicken broth
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
Topping
- 2 cups biscuits or pie crust For topping: brush with milk or beaten egg for a glossy finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Add garlic powder, onion powder, dried thyme, and salt and pepper to taste, mixing well.
- Pour the mixture into the greased casserole dish and spread evenly.
- Prepare biscuits or pie crust according to package instructions. Arrange on top of the filling.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and filling is bubbling.
- Let the casserole cool for 5-10 minutes before serving.
Notes
Tastes great served with a simple green salad or steamed vegetables. To ensure the best texture, manage moisture from vegetables and control salt levels carefully.