Description
A quick and comforting casserole that combines all the flavors of a traditional pot pie in an easy-to-make dish.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 sheet refrigerated pie crust
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
Transfer the mixture to a greased 9×13 inch casserole dish.
Unroll the pie crust and lay it over the top of the casserole, trimming edges as needed.
Cut several slits in the crust to allow steam to escape.
Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
Let cool for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins