Easy Chicken Pot Pie Casserole

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.

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.

1. Preheat oven to 350°F and lightly spray a 13″x9″ baking dish with cooking spray.
2. Gather and measure all of your ingredients.
3. Unroll one tube of crescent rolls, place the entire sheet in the bottom of the baking dish, pinch the seams together, and press the dough slightly up the sides to form the crust.
4. Bake the dough for 15-20 minutes until golden, then remove from the oven and set aside.
5. While the crust bakes, heat a large frying pan with high sides over medium-high heat, add the oil, and cook the diced onion for 5 minutes until it becomes translucent and softened.
6. Lower the heat to medium, then add the cooked chicken, peas and carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and pepper; stir all ingredients together.
7. Cover and cook the mixture for 5-8 minutes, stirring once, until it is warmed through, then stir again and remove from heat.
8. Stir in the two cans of cream of chicken soup until thoroughly combined with the filling.
9. Add the prepared filling to the baking dish and spread it evenly over the cooked bottom crust.
10. Open the second tube of crescent rolls and gently stretch it to cover the filling in the pan, pinching the seams together and ensuring the dough presses up against the sides of the baking dish; cut 4 small slits in the dough with a knife and brush the top with milk.
11. Bake uncovered for 20-30 minutes until the top crust is golden brown and fully cooked, then serve the casserole immediately.

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.

FAQ

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!

Easy Chicken Pot Pie Casserole

A comforting and easy-to-make chicken pot pie casserole featuring a flaky crescent roll crust, tender chicken, and mixed vegetables in a creamy sauce, perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Casserole, Dinner

Cuisine American

Servings 8 people

Calories 464 kcal

Equipment

• 13×9 inch baking dish
• Cooking spray
• Large frying pan with high sides
• Knife
• Measuring cups and spoons
• Spatula or stirring spoon

Ingredients

  

Main Ingredients

• 2 tubes Refrigerated Crescent Rolls (8-ounce)
• 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 cans Cream of Chicken Soup (10.75 ounce)
• 1 Tablespoon Whole Milk

Instructions

 

Preparation

• Preheat oven to 350°F and lightly spray a 13″x9″ baking dish with cooking spray.
• Gather and measure all of your ingredients.
• Unroll one tube of crescent rolls, place the entire sheet in the bottom of the baking dish, pinch the seams together, and press the dough slightly up the sides to form the crust.
• Bake the dough for 15-20 minutes until golden, then remove from the oven and set aside.
• While the crust bakes, heat a large frying pan with high sides over medium-high heat, add the oil, and cook the diced onion for 5 minutes until it becomes translucent and softened.
• Lower the heat to medium, then add the cooked chicken, peas and carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and pepper; stir all ingredients together.
• Cover and cook the mixture for 5-8 minutes, stirring once, until it is warmed through, then stir again and remove from heat.
• Stir in the two cans of cream of chicken soup until thoroughly combined with the filling.
• Add the prepared filling to the baking dish and spread it evenly over the cooked bottom crust.
• Open the second tube of crescent rolls and gently stretch it to cover the filling in the pan, pinching the seams together and ensuring the dough presses up against the sides of the baking dish; cut 4 small slits in the dough with a knife and brush the top with milk.
• Bake uncovered for 20-30 minutes until the top crust is golden brown and fully cooked, then serve the casserole immediately.

Notes

This casserole offers a quick and comforting meal, perfect for a weeknight. Ensure your chicken is pre-cooked to save time. The crescent roll crust makes for a delightfully flaky texture.

Keyword easy dinner