Description
A comforting and creamy chicken pot pie casserole that’s easy to make and perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 package refrigerated pie crusts or biscuit dough
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Roll out the pie crusts or biscuit dough into a baking dish.
- Pour the chicken mixture into the pie crust.
- Cover with another layer of pie crust on top.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
Feel free to use leftover turkey or rotisserie chicken. You can substitute with cream of mushroom soup or any vegetables you prefer.