Chicken Pot Pie Casserole
Chicken Pot Pie Casserole recipe Easy ultimate comfort food
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Casserole
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 (10-12 ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk or chicken broth
- 1/4 cup (4 tablespoons) butter, melted
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 (14.1 ounce) packages refrigerated pie crusts
- 1 egg, beaten with 1 tablespoon water (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cream of chicken soup, milk or chicken broth, thyme, salt, and pepper. Bring to a simmer, stirring constantly.
- Add shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and heat through.
- Line the bottom of the prepared baking dish with one pie crust. Pour the chicken mixture into the crust-lined dish.
- Top with the second pie crust. Cut slits in the top crust to allow steam to escape. Brush with egg wash (if using).
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the casserole rest for 10-15 minutes before slicing and serving.
Notes
This Chicken Pot Pie Casserole takes everything you love about chicken pot pie – the creamy filling, tender chicken, and delicious vegetables – and transforms it into an easy-to-make casserole that’s perfect for busy weeknights or potlucks. Get ready to experience ultimate comfort food in casserole form!