Description
A comforting dish combining tender chicken and vegetables in a creamy sauce, topped with a flaky crust – perfect for a weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, 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
- 2 cups biscuit dough or pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Top with biscuit dough or pie crust, covering the filling completely.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Notes
Leftovers can be stored in the refrigerator for up to 3 days or frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American