Description
A comforting and flavorful chicken pot pie casserole that’s easy to make and perfect for busy nights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package biscuit dough or pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture into a baking dish.
- Top with biscuit dough or pie crust.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
To make a vegetarian version, use mushrooms and additional vegetables instead of chicken, and substitute with vegetable broth and cream of mushroom soup.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg