Description
A comforting chicken pot pie casserole filled with tender chicken and vibrant vegetables under a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper. Stir until well combined.
- Roll out one pie crust and place it into your 9-inch pie plate.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Roll out the second pie crust and drape it over the filling, pinching the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Make-ahead: Prepare the filling a day in advance. Store in the fridge and assemble just before baking. Ensure the crust is sealed properly to keep the flavors inside.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg