Description
An easy twist on the classic chicken pot pie, this casserole combines tender chicken, vibrant vegetables, and creamy sauce under a flaky crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables
- 1 can cream of chicken soup
- ½ cup milk
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 2 pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, milk, Italian seasoning, salt, and pepper. Mix well.
- Roll out one pie crust and fit it into a 9×13 inch baking dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Consider using rotisserie chicken to save time and enhance flavor. This casserole can also be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken, pot pie, casserole, comfort food, easy recipe