Freshly baked chicken pot pie casserole in a white dish, featuring a golden, flaky puff pastry crust and a visible creamy filling with chicken, peas, and carrots.

Get ready for ultimate comfort food without the fuss! This easy chicken pot pie casserole brings all the beloved flavors of a classic chicken pot pie into a simple, convenient dish. With smart shortcuts and everyday ingredients, you can have a hearty, satisfying meal on the table in no time. It’s the perfect weeknight solution for busy families.

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Why You’ll Love This Chicken Pot Pie Casserole

This chicken pot pie casserole will quickly become a family favorite for many reasons:

It features a rich, creamy sauce, tender chicken, and flavorful mixed vegetables in every bite.
We use smart shortcuts like pre-cooked chicken and refrigerated crescent rolls for quick preparation.
The recipe is highly customizable, letting you easily adjust ingredients to suit your family’s tastes.
It’s a comforting, crowd-pleasing dish that brings everyone to the table with a smile.
You’ll love how straightforward it is to make, even if you are new to baking.

Equipment

Gathering your equipment beforehand makes cooking a breeze. You will need a 13″x9″ baking dish for this casserole. A large skillet or frying pan with high sides is also essential for preparing the filling. Don’t forget nonstick cooking spray to prevent sticking.

Ingredients

Making this delicious chicken pot pie casserole uses simple, accessible ingredients.

2 (8-ounce tubes) Refrigerated Crescent Rolls: These form the easy, flaky crusts.
1 Tablespoon Olive Oil: Or canola, avocado, etc., for sautéing.
1 small Onion, diced: Adds a foundational aromatic flavor to the filling.
1 pound Boneless/Skinless Chicken Breasts: Cooked and cut into bite-sized pieces. Rotisserie chicken works perfectly here.
12 ounces Frozen Peas and Carrots, thawed: A classic pot pie vegetable mix.
2 cups Frozen Diced Potatoes, thawed: I use potatoes O’Brien for extra flavor.
1 cup Chicken Broth: Adds moisture and richness to the creamy sauce.
¾ teaspoon Poultry Seasoning: Essential for that classic pot pie taste. As noted by Allrecipes, poultry seasoning typically includes a blend of dried herbs like sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
2 teaspoons Garlic Powder: Enhances the savory profile.
1 teaspoon Onion Powder: Boosts onion flavor without added chopping.
½ teaspoon Black Pepper: A pantry staple for seasoning.
2 (10.75 ounce cans) Cream of Chicken Soup: The secret to a quick, velvety filling.
1 Tablespoon Whole Milk: For brushing the top crust, encouraging a golden finish.

Notes & Substitutions

Crust Alternatives: Instead of crescent rolls, try puff pastry, refrigerated biscuit dough, or even a pie crust for your chicken pot pie casserole.
Chicken Options: Use shredded rotisserie chicken, leftover cooked chicken, or cooked chicken thighs in place of chicken breasts.
Vegetable Swaps: Feel free to add corn, green beans, or sliced mushrooms. Ensure all frozen vegetables are thawed before adding them to the filling.
Fresh vs. Frozen Veggies: While frozen vegetables are convenient, you can use fresh. Just cook them until tender before mixing.
Broth: Chicken broth provides more flavor than water. Use low-sodium broth if preferred.

Instructions

Creating your easy chicken pot pie casserole is a straightforward process. Follow these steps for a delicious, comforting meal.

Preheat your oven to 350° F. Lightly spray a 13″x9″ baking dish with cooking spray to prevent sticking. Gather and measure all your ingredients for a smooth cooking experience.
Open one tube of crescent rolls. Lay the entire sheet of dough into the bottom of the prepared baking dish. Carefully pinch together any seams to seal them completely. Gently press the dough slightly up the sides of the dish to form a secure base.
Bake this bottom crescent roll dough for 15-20 minutes, or until it turns a lovely golden brown. Remove it from the oven and set it aside to cool slightly while you prepare the filling.
While the crust bakes, heat a large frying pan with high sides over medium-high heat. Add the olive oil. Once hot, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and softened.
Reduce the heat to medium. Add the cooked chicken pieces, thawed peas and carrots, and thawed diced potatoes to the pan. Stir everything together well.
Pour in the chicken broth and add the poultry seasoning, garlic powder, onion powder, and black pepper. Stir to combine all the ingredients thoroughly.
Cover the pan and cook for 5-8 minutes, stirring once during this time, until the vegetables and chicken are warmed through. Give it one more stir, then remove the pan from the heat.
Now, add both cans of cream of chicken soup to the mixture in the pan. Stir very well until the soup is fully combined with the chicken and vegetable mixture, creating a creamy filling.
Carefully spoon the creamy filling into the baking dish, spreading it evenly over the pre-baked bottom crescent roll crust. Ensure the filling is distributed from edge to edge.
Open the second tube of crescent rolls. Gently stretch it to cover the filling completely in the pan, pinching together any seams to seal the top crust. Press the dough up against the sides of the baking dish to enclose the filling. Use a knife to cut 4 small slits into the top dough, allowing steam to escape. Brush the top crust lightly with the whole milk. You may not need to use all of it.
Bake the casserole uncovered for 20-30 minutes, or until the top crescent roll crust is beautifully golden brown and fully cooked. The filling should be bubbly around the edges. Serve your delicious chicken pot pie casserole immediately while warm.

Pro Tips & Troubleshooting

Achieving the perfect chicken pot pie casserole is easy with these tips.

Golden Crust: For a perfectly golden, flaky crust, brush the top dough with a little milk or an egg wash before baking. This encourages a beautiful browning.
Prep Ahead: Cook your chicken in advance or use a store-bought rotisserie chicken to save significant time. You can even dice your onion ahead of time.
Seasoning Adjustments: Taste the filling before adding it to the crust. Adjust salt, pepper, or poultry seasoning to your preference.
Soggy Bottom: To prevent a soggy bottom crust, ensure your first crescent roll layer is baked until golden. Also, don’t over-moisten the filling.

Serving Suggestions, Storage, & Variations

This versatile chicken pot pie casserole pairs well with many sides and stores beautifully.

Serving Suggestions

Serve this hearty casserole with a light, crisp side salad to balance the richness.
A simple garden salad with a vinaigrette dressing complements it perfectly.
Consider a Caesar salad or a fresh green salad with cherry tomatoes and cucumbers.

Storing Leftovers

Store any leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.

Reheating Instructions

Reheat larger portions in the oven at 300° F until warmed through, about 20-30 minutes.
Individual servings can be reheated in the microwave for 1-2 minutes, stirring halfway.
If reheating from frozen, thaw the casserole in the refrigerator overnight before baking or microwaving.

Customizing Your Casserole

Crust Options: Experiment with different crusts! Try puff pastry for an extra flaky top, or use canned biscuit dough for a bread-like topping. Even pizza dough can work for a unique twist.
Varying Vegetables: Add diced bell peppers, sliced mushrooms, or corn for different textures and flavors.
Protein Swaps: Cooked turkey is an excellent substitute for chicken, especially after holidays. Ground beef or sausage could also create a different hearty casserole.
Add Cheese: Stir a cup of shredded cheddar or Monterey Jack cheese into the filling for an extra layer of creamy, cheesy goodness.

Nutrition Information

Here is the estimated nutrition information per serving for this chicken pot pie casserole:

Nutrient	Value
Calories	464kcal

This information is an estimate and may vary based on specific ingredients and brands used.

FAQ

Can I use raw chicken for this recipe? No, you need pre-cooked chicken. Cooking it beforehand ensures the chicken is tender and cooked through when the casserole finishes baking. To ensure food safety, the USDA recommends cooking all poultry to an internal temperature of 165°F (74°C).

How can I make this casserole healthier? You can use low-fat cream of chicken soup, reduced-sodium broth, and add extra vegetables. Consider using whole wheat crescent rolls if available.

Can I make this chicken pot pie casserole ahead of time? Yes, you can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the bake time.

What kind of cream of chicken soup should I use? Use any standard canned cream of chicken soup. You can choose regular, low-sodium, or a reduced-fat version based on your preference.

Why are my crescent rolls not getting golden brown? Ensure your oven is at the correct temperature. Brushing the top crust with milk before baking helps achieve a beautiful golden brown finish.

Conclusion

This easy chicken pot pie casserole truly delivers on comfort and convenience, making it perfect for any weeknight meal. With its creamy filling, tender chicken, and flaky crescent roll crust, it’s a delightful dish everyone will love. Bethany wants to make baking simple for busy parents and beginners, and this recipe absolutely fits the bill. Give it a try soon, and remember to leave a comment and rate the recipe once you do!