Description
This comforting Chicken Pot Pie Casserole brings all the classic flavors of a traditional pot pie in an easy, no-fuss casserole format. Tender shredded chicken combined with a creamy mixture of mixed vegetables, cream of chicken soup, and seasonings is baked beneath a flaky, golden pie crust, making it a perfect weeknight dinner that serves 6.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Crust
- 1 package refrigerated pie crusts (usually contains 2 crusts)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking the casserole.
- Mix the filling. In a large bowl, thoroughly combine the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. This creates a creamy, flavorful filling.
- Prepare the casserole dish. Lightly grease a casserole dish to prevent sticking, then pour the chicken and vegetable mixture into the dish, spreading it out evenly.
- Top with pie crust. Unroll one refrigerated pie crust and carefully place it over the filling. This will form the crusty, golden top layer of your casserole.
- Trim and vent the crust. Trim any excess dough hanging over the edges and use a knife to cut several slits in the crust. These slits allow steam to escape during baking, preventing sogginess.
- Bake the casserole. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the pie crust is beautifully golden brown and the filling is bubbly.
- Cool and serve. Remove the casserole from the oven and let it cool for a few minutes to set up before serving warm.
Notes
- Ensure the chicken is fully cooked before shredding to avoid undercooked meat.
- You can substitute cream of chicken soup with cream of mushroom or celery soup for a different flavor.
- Frozen mixed vegetables can include carrots, peas, corn, and green beans for a classic mix.
- Use an instant-read thermometer to check that the internal temperature reaches at least 165°F for safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
