There’s something truly special about a homemade pot pie; it wraps you in a comforting hug. This Easy Chicken Pot Pie Casserole brings all those beloved classic flavors right to your weeknight table without any fuss. It’s a deliciously simple, family-friendly meal that tastes like you spent hours in the kitchen, making it perfect for busy evenings when you still crave heartwarming food.
Table of Contents
Why You’ll Love This Chicken Pot Pie Casserole
- Quick Preparation: This recipe uses clever shortcuts, like pre-cooked chicken and ready-made crescent rolls, significantly reducing your time in the kitchen.
- Creamy, Flavorful Filling: Every spoonful delivers a rich, savory experience that satisfies the deepest comfort food cravings.
- Flaky, Golden Crescent Roll Crust: A buttery, tender crust perfectly complements the hearty filling, offering that delightful texture contrast we all love in a pot pie.
- Versatile for Customization: Feel free to swap in your family’s favorite vegetables or adjust the seasonings to make this Chicken Pot Pie Casserole uniquely yours.
- Perfect for Family Dinners: It’s a complete meal in one dish, ideal for gathering everyone around the table for a cozy and satisfying evening.
- Freezer-Friendly Option: Prepare a batch and freeze individual portions for easy, wholesome meals on days you need them most, making meal prep a breeze.
Ingredients
Gather these simple, accessible ingredients to create your delightful Chicken Pot Pie Casserole. They are basic pantry staples you might already have on hand, ensuring a straightforward and enjoyable cooking experience.
- 2 (8-ounce tubes) Refrigerated Crescent Rolls
- 1 Tablespoon Olive Oil (or canola, avocado, etc)
- 1 small Onion, diced
- 1 pound Boneless/Skinless Chicken Breasts*, cooked and cut into bite-sized pieces
- 12 ounces Frozen Peas and Carrots, thawed
- 2 cups Frozen Diced Potatoes, thawed (I use potatoes O’Brien)
- 1 cup Chicken Broth
- ¾ teaspoon Poultry Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Black Pepper
- 2 (10.75 ounce cans) Cream of Chicken Soup
- 1 Tablespoon Whole Milk
Notes & Substitutions
You can easily adapt this casserole to suit your pantry or preferences. Using crescent rolls for the crust saves time and delivers a wonderful flaky texture, but feel free to experiment with puff pastry or canned biscuit dough for a different take. For the chicken, leftover rotisserie chicken or pre-cooked chicken thighs work beautifully, offering a depth of flavor and tender texture.
If you don’t have the specific frozen vegetables, substitute with a mix of fresh, diced vegetables like corn, green beans, or celery, just ensure they are tender-crisp before adding. Chicken broth adds richness to the filling; however, water works in a pinch if needed. Any neutral oil can replace olive oil, and you can use any milk alternative if you prefer.
Equipment
You won’t need many specialized tools for this easy pot pie. Here are the essentials to get you started:
- 13×9 Baking Dish: A standard casserole dish size for family meals.
- Large Frying Pan with High Sides: Essential for sautéing vegetables and simmering the filling.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Cutting Board and Knife: For preparing the onion and chicken.
- Spatula or Wooden Spoon: For stirring the filling.
- Cooking Spray: To lightly grease your baking dish.
How To Make Chicken Pot Pie Casserole
Creating this comforting Chicken Pot Pie Casserole is a joyful journey, bringing classic flavors to life with simple steps. Follow these instructions carefully, and soon you’ll have a heartwarming meal ready for your family.
First, preheat your oven to 350°F. While the oven warms, lightly spray a 13×9 baking dish with cooking spray, ensuring an easy release later. Take a moment to gather and measure all your ingredients; this makes the cooking process smooth and enjoyable.
Open one tube of refrigerated crescent rolls and carefully unroll the entire sheet. Lay it gently into the bottom of the prepared baking dish. Pinch together any seams to form a solid bottom crust and gently press the dough slightly up the sides of the dish.
Bake this bottom crust for 15-20 minutes, or until it turns a lovely golden brown. This crucial step helps prevent a soggy bottom. Remove the dish from the oven and set it aside to cool slightly while you prepare the delicious filling.
While the crust bakes, heat a large frying pan with high sides over medium-high heat. Add the olive oil, then toss in the diced onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes translucent and beautifully softened.
Lower the heat to a gentle medium. Add the cooked, bite-sized chicken pieces, thawed peas and carrots, and thawed diced potatoes to the pan. Pour in the chicken broth, then sprinkle in the poultry seasoning, garlic powder, onion powder, and black pepper.
Give everything a good stir to combine the flavors. Cover the pan and let it cook for 5-8 minutes, stirring once, until all the ingredients are warmed through and fragrant. Stir again before removing the pan from the heat.
Now, add both cans of cream of chicken soup to the warm filling. Stir well, ensuring everything is thoroughly combined into a rich, creamy mixture. Pour this wonderful filling evenly over the pre-baked crescent roll crust in your baking dish. Open the second tube of crescent rolls. Gently unroll and stretch it to cover the filling completely, pinching the seams together once more.
Make sure the dough lightly presses against the sides of the baking dish, creating a secure top crust. Using a sharp knife, cut four small slits into the top crust; these vents allow steam to escape during baking. Finally, brush the top of the dough with a tablespoon of whole milk; this helps achieve that beautiful golden-brown finish.
Bake the casserole uncovered for 20-30 minutes. Keep an eye on it until the top crust is golden brown and fully cooked through. The sight of that bubbly, golden crust means your comforting Chicken Pot Pie Casserole is ready. Serve it immediately and savor every warm, delicious bite with your loved ones.
Pro Tips & Troubleshooting
For the best results with your Chicken Pot Pie Casserole, use cold crescent rolls directly from the refrigerator; this keeps the dough firm and easy to handle, ensuring a flakier crust. Be careful not to overmix the filling once you add the soup; gentle stirring maintains the delicious texture of the ingredients. Always taste the filling before adding it to the dish and adjust seasonings as needed, ensuring it’s perfectly tailored to your family’s preferences.
To prevent a soggy bottom crust, pre-baking it until golden is essential, creating a barrier against the moist filling. Keep a close watch on the top crust during the final bake to avoid overbaking, which can make it dry or tough; you want it beautifully golden brown. For food safety, ensure the internal temperature reaches 165°F (74°C). The U.S. Department of Agriculture recommends that poultry, including chicken, reaches 165 degrees Fahrenheit for safe consumption. Allowing the casserole to rest for 5-10 minutes after baking helps the filling set, making for cleaner, easier slices.
Serving, Storage & Variations
This Chicken Pot Pie Casserole is a hearty meal on its own, but a few additions can make it even more special.
Serving Suggestions
Serve your warm and inviting Chicken Pot Pie Casserole alongside a crisp, light green salad with a vinaigrette dressing to balance the richness. A basket of warm, crusty bread or fluffy dinner rolls is also lovely for soaking up any extra creamy goodness.
Storage Instructions
Let the casserole cool completely before storing it. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. For future meals, you can freeze individual portions in freezer-safe containers for up to 3 months, making meal prep a breeze.
Reheating Instructions
To reheat from the refrigerator, cover the casserole dish with foil and warm it in a 300°F oven for about 20-25 minutes, or until heated through. Alternatively, microwave individual servings in short intervals until warm. If reheating from frozen, thaw the Chicken Pot Pie Casserole in the refrigerator overnight first, then follow the oven reheating method.
Variations & Customizations
Get creative with your Chicken Pot Pie Casserole! Try different crust types like puff pastry for an extra flaky top, or use canned biscuits for a thicker, chewier topping. Add alternative vegetables such as corn, green beans, or finely diced celery to the filling. Stir in a sprinkle of shredded cheddar or Parmesan cheese for extra savory flavor. For a different chicken preparation, consider using shredded rotisserie chicken or even turkey leftovers. Adjust the spice profile with a pinch of dried thyme or a dash of smoked paprika for a unique twist.
Nutrition Information
One generous serving of this comforting Chicken Pot Pie Casserole is approximately 1/8 of the recipe. This estimated serving size provides a satisfying and hearty meal.
| Nutritions | |
|---|---|
| Calories | 464 kcal |
| servingSize | 1 serving |
Please note these values are estimates and can vary based on specific ingredients and brands used. For precise nutritional calculations, we recommend using an online nutrition calculator with your exact ingredients.
Frequently Asked Questions (FAQ)
Can I use raw chicken for this Chicken Pot Pie Casserole?
No, you need to cook the chicken beforehand. This ensures it cooks evenly and safely within the casserole’s baking time.
Can I make this ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the casserole just before serving for the freshest taste.
Is frozen cooked chicken okay to use?
Yes, frozen cooked chicken is perfectly suitable. Just make sure to thaw it completely before adding it to your filling mixture.
How do I prevent a watery filling in my Chicken Pot Pie Casserole?
Ensure your frozen vegetables are thawed and well-drained before adding them. Also, avoid overcooking the vegetables to prevent them from releasing too much moisture.
Can I skip the bottom crust?
You can, if you prefer a lighter, crustless Chicken Pot Pie Casserole. Simply pour the filling directly into the greased baking dish and top with the crescent roll crust.
Final Thoughts
This Easy Chicken Pot Pie Casserole truly captures the essence of comfort food, bringing warmth and joy to your family dinner table. Its simple preparation allows you more time to connect with loved ones, while the creamy filling and flaky crust deliver that classic, beloved taste. I encourage you to try this heartwarming recipe soon! Share your creations and cherished family memories with us in the comments below; we love hearing from you.
Easy Chicken Pot Pie Casserole
Ingredients
Equipment
Method
- Preheat oven to 350° F and lightly spray a 13″x9″ baking dish with cooking spray.
- Gather and measure all ingredients.
- Unroll one tube of crescent rolls into the baking dish, pinching seams and pressing dough up the sides.
- Bake the crust for 15-20 minutes until golden, then remove and set aside.
- While the crust bakes, heat a large frying pan with oil over medium-high heat and cook diced onion for 5 minutes until translucent.
- Lower heat to medium, add cooked chicken, peas and carrots, potatoes, chicken broth, and all seasonings, then stir to combine.
- Cover and cook the mixture for 5-8 minutes, stirring once, until warmed through, then remove from heat.
- Stir in the two cans of cream of chicken soup until well combined.
- Spread the prepared filling evenly over the baked crust in the baking dish.
- Open the second tube of crescent rolls, stretch it to cover the filling, pinching seams and pressing dough against the dish sides.
- Cut 4 small slits in the top dough, brush with milk, then bake uncovered for 20-30 minutes until golden brown and fully cooked. Serve immediately.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
