Description
A straightforward recipe for a comforting chicken pot pie casserole, using simple ingredients.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup biscuit or pie crust dough, prepared
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, frozen vegetables, thyme, and pepper. Mix until well combined.
- Pour the chicken mixture into the prepared baking dish.
- Top the mixture evenly with the biscuit or pie crust dough. If using dough, cut it into pieces to cover the top.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the casserole cool for 5 minutes before serving.
Notes
- You can use leftover rotisserie chicken for quicker preparation.
- If you prefer a crispier topping, brush the dough lightly with melted butter before baking.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 100