Description
Easy Homemade Chicken Pot Pie Casserole is a crowd‑pleasing comfort bake featuring shredded chicken, creamy sauce, mixed vegetables and flaky crust. Perfect for weeknight dinners, this recipe combines simple pantry staples with quick assembly for a hearty, golden‑topped casserole that satisfies the whole family.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl combine chicken, vegetables, soup, milk, garlic powder, onion powder, salt, and pepper; stir until uniform.
- Roll out one crust and place in a greased 9‑inch pie dish.
- Pour filling into crust, spreading evenly.
- Roll out the second crust, lay over filling, seal edges, and cut slits.
- Bake 30‑35 minutes until golden; cover with foil if crust browns too quickly.
- Let cool 5 minutes before serving.
Notes
- For extra golden crust
- brush top with melted butter before baking. You can add shredded cheese to the filling for a richer taste. Leftovers store well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Family Dinners
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Easy Homemade Chicken Pot Pie Casserole, chicken pot pie recipe, casserole dinner ideas, easy chicken casserole, weeknight comfort food, quick baked chicken dish, family friendly dinner