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Slice of Chicken Pot Pie Casserole
Dominique

Easy Chicken Pot Pie Casserole

This comforting casserole features a flaky crescent roll crust filled with a savory mixture of cooked chicken, vegetables, and a creamy sauce, all baked to golden perfection. It's an easy weeknight meal that brings classic pot pie flavors to your table.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tubes Refrigerated Crescent Rolls 8-ounce tubes
  • 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
  • 2 cans Cream of Chicken Soup 10.75 ounce cans
  • 1 Tablespoon Whole Milk
Seasonings
  • ¾ teaspoon Poultry Seasoning
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Black Pepper

Equipment

  • 13"x9" Baking Dish
  • cooking spray
  • Large Frying Pan with High Sides
  • Knife

Method
 

Preparation
  1. Preheat oven to 350° F and lightly spray a 13"x9" baking dish with cooking spray.
  2. Gather and measure all ingredients.
Bake Crust
  1. Unroll one tube of crescent rolls into the baking dish, pinching seams and pressing dough up the sides.
  2. Bake the crust for 15-20 minutes until golden, then remove and set aside.
Prepare Filling
  1. While the crust bakes, heat a large frying pan with oil over medium-high heat and cook diced onion for 5 minutes until translucent.
  2. Lower heat to medium, add cooked chicken, peas and carrots, potatoes, chicken broth, and all seasonings, then stir to combine.
  3. Cover and cook the mixture for 5-8 minutes, stirring once, until warmed through, then remove from heat.
  4. Stir in the two cans of cream of chicken soup until well combined.
Assemble & Bake
  1. Spread the prepared filling evenly over the baked crust in the baking dish.
  2. Open the second tube of crescent rolls, stretch it to cover the filling, pinching seams and pressing dough against the dish sides.
  3. 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

For extra flavor, consider adding a pinch of dried thyme to the filling. You can also use leftover rotisserie chicken to speed up the prep even more.