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.
Equipment
- 13x9 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.