Easy Homemade Chicken Pot Pie Casserole
Comfort food that feeds a crowd, this easy casserole features a creamy filling with shredded chicken and vegetables, topped with a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option available
Ingredients
Scale
- 300g shredded chicken
- 200g mixed vegetables
- 250ml creamy sauce
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
- 1 pie crust or biscuit dough for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, creamy sauce, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
- Pour the mixture into a casserole dish, spreading it into an even layer.
- Cover with the pie crust or biscuit dough, making sure to vent it with slits.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Resting the casserole for 5 to 10 minutes makes serving clean slices simple, and it prevents burns from very hot filling.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg