Description
A simple and delicious chicken pot pie casserole. It’s easy to make and perfect for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.1 ounce) package refrigerated pie crusts
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, mixed vegetables, milk, salt, and pepper.
- Stir until well combined.
- Pour the mixture into a 9×13 inch baking dish.
- Top with pie crusts. Cut slits in the top crust to vent.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
- You can use rotisserie chicken to save time.
- Add other vegetables like potatoes or corn if you like.
- For a thicker filling, add a tablespoon of cornstarch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg