Description
A comforting chicken pot pie casserole that is easy to assemble with a creamy filling and a light, golden top.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) 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 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter, melted
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish to prevent sticking.
- Combine chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper in a large mixing bowl.
- Stir until the filling is glossy and herbs are evenly mixed.
- Whisk together milk, flour, baking powder, melted butter, and eggs in another bowl until smooth.
- Pour the chicken mixture into the greased casserole dish and smooth the top.
- Spoon the batter gently over the filling and spread it evenly.
- Bake for 30-35 minutes or until the top is golden brown and set.
- Let cool for a few minutes before serving.
Notes
Use low-sodium broth for a lighter flavor. Add fresh herbs for brightness, and adjust seasoning to taste before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg