Chicken Pot Pie Casserole

Ingredients:

• For the filling:
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tsp dried thyme or poultry seasoning (optional)
• For the topping:
• 1 cup self-rising flour
• 1 cup milk
• 1/2 cup butter, melted
• 1 egg

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the Filling:
   In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 cup of milk, garlic powder, onion powder, salt, pepper, and thyme (if using). Stir until well combined.
3. Pour the Filling:
   Spread the chicken and vegetable mixture evenly into a greased 9×13-inch casserole dish.
4. Make the Topping:
   In another bowl, whisk together the self-rising flour, remaining 1 cup of milk, melted butter, and egg until well combined. The mixture may be a bit lumpy, which is okay.
5. Add the Topping:
   Pour the topping mixture over the chicken filling in the casserole dish. Do not stir; just let it spread out as best as you can.
6. Bake:
   Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and set.
7. Serve:
   Let it cool for a few minutes before serving. Enjoy your hearty Chicken Pot Pie Casserole!

Tips:

• You can customize the mixed vegetables according to your preference (e.g., adding mushrooms, bell peppers, etc.).
• If you want a little more flavor, consider adding some herbs or a dash of hot sauce to the filling.
• This casserole can be made ahead and stored in the refrigerator for up to two days before baking. Just cover it tightly with plastic wrap or foil. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.

Enjoy your Chicken Pot Pie Casserole!