Description
A comforting one-dish wonder that combines tender shredded chicken, mixed vegetables, and a creamy sauce, all topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper until well blended.
- Roll out the pie crusts and fit one into the bottom of a casserole dish.
- Pour the chicken and vegetable mixture over the base crust.
- Place the second pie crust on top, sealing the edges firmly. Cut slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Feel free to use cooked rotisserie chicken to save time. Experiment with different vegetables or proteins for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg