Chicken Pot Pie Casserole Recipe
This easy Chicken Pot Pie Casserole recipe is a cozy family favorite, featuring tender chicken, mixed vegetables, and a rich, creamy sauce topped with a flaky crust. Perfect for busy weeknights or weekend dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooked, shredded chicken
- Mixed vegetables (carrots, peas, corn)
- Cream of chicken soup
- Milk
- Biscuit dough or pie crust
- Onion, diced
- Butter
- Salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté diced onions in butter until soft.
- In a large bowl, combine shredded chicken, sautéed onions, mixed vegetables, cream of chicken soup, milk, salt, and pepper.
- Pour 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 and the filling is bubbling.
- Let cool slightly before serving.
Notes
- You can use leftover rotisserie chicken for a quicker preparation.
- Frozen vegetables work great in this recipe.
- Adjust seasoning as needed.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 380
- Sugar: 4g
- Sodium: 860mg
Find it online: https://emiliarecipes.com/chicken-pot-pie-casserole-recipe/