This easy chicken pot pie casserole is a comforting and hearty dish perfect for any weeknight dinner. It combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky puff pastry crust.
Ingredients: 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables. 1 can 10.5 oz cream of chicken soup. 1 cup milk. 1 cup shredded cheddar cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 sheet puff pastry, thawed.
Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Transfer the mixture to a baking dish. Roll out the puff pastry sheet and place it over the top of the chicken mixture, tucking in any excess pastry around the edges. Cut a few slits in the pastry to allow steam to escape. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Ecole Saint Louis De Gonzague Accueil
