Description
A comforting and hearty chicken pot pie casserole made from scratch.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, sauté the onion until translucent.
- Add the mixed vegetables and cooked chicken to the skillet.
- Sprinkle flour over the mixture and stir to combine.
- Slowly pour in the chicken broth and milk, stirring constantly.
- Add garlic powder, onion powder, salt, pepper, and thyme. Cook until thickened.
- Transfer the mixture to a baking dish.
- Cover with one pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Use leftover chicken for a quicker option.
- Feel free to add other vegetables like mushrooms or green beans.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Homemade Chicken Pot Pie Casserole