Chicken Pot Pie Casserole: The Ultimate Comfort Food Recipe

Name: Chicken Pot Pie Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 8-ounce tubes Refrigerated Crescent Rolls; 1 Tablespoon Olive Oil; 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; 1 cup Chicken Broth; 0.75 teaspoon Poultry Seasoning; 2 teaspoons Garlic Powder; 1 teaspoon Onion Powder; 0.5 teaspoon Black Pepper; 2 10.75 ounce cans Cream of Chicken Soup; 1 Tablespoon Whole Milk

Introduction to Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a delightful dish that brings warmth and comfort to the table. With its flaky crescent roll crust and savory filling of chicken, vegetables, and creamy sauce, it’s a family favorite that everyone will love. This recipe is not only delicious but also easy to prepare, making it perfect for busy weeknights or special gatherings.

A Personal Story Behind My Chicken Pot Pie Casserole Journey

Growing up, chicken pot pie was a staple in my household. My grandmother would often make it for Sunday dinners, filling the air with its mouthwatering aroma. It was a dish that brought our family together, providing comfort and nourishment. This Chicken Pot Pie Casserole is inspired by her traditional recipe, but with a modern twist that makes it simpler to prepare without compromising on flavor.

What Makes This Chicken Pot Pie Casserole Recipe Special?

This recipe stands out for its use of refrigerated crescent rolls, which create a light and flaky crust without the hassle of making dough from scratch. The combination of tender chicken, vibrant peas, carrots, and creamy chicken soup creates a filling that is both hearty and satisfying. Plus, it’s versatile! You can easily substitute ingredients based on your preferences or what you have on hand, making it a go-to recipe for any occasion.

The Full Chicken Pot Pie Casserole Recipe

Ingredients

2 (8-ounce tubes) Refrigerated Crescent Rolls
1 Tablespoon Olive Oil
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
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

Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 13″x9″ baking dish with cooking spray.
Lay one tube of crescent rolls in the bottom of the baking dish, pressing the seams together to cover the bottom and slightly up the sides. Bake for 15-20 minutes until golden, then set aside. Tip: Keep an eye on the crust to avoid over-baking!
In a large frying pan over medium-high heat, add the olive oil and diced onion. Cook for about 5 minutes until the onion is translucent.
Reduce the heat to medium. Add the cooked chicken, peas, carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and black pepper. Stir and cook covered for 5-8 minutes until warmed through. Remove from heat. Tip: If using rotisserie chicken, simply shred it and add it directly to the mix!
Stir in the cream of chicken soup until well combined.
Spread the filling over the baked crust in the baking dish.
Lay the second tube of crescent rolls over the filling, pinching the seams together and pressing the dough against the sides of the dish. Make 4 small slits in the dough and brush the top with milk.
Bake uncovered for 20-30 minutes until the top crust is golden brown and fully cooked.
Serve your delicious chicken pot pie casserole immediately. Tip: Pair it with a simple side salad for a complete meal!

Serving Suggestions and Variations for Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole can be served as is, but for added flavor, consider garnishing with fresh herbs like parsley or thyme. You can also customize the filling by adding other vegetables like corn or green beans, or even swapping out the chicken for turkey. For a richer flavor, try adding a splash of white wine to the filling (just make sure to reduce the broth slightly). This dish pairs wonderfully with a side of crusty bread or a fresh garden salad to balance the creamy filling.

Frequently Asked Questions About Chicken Pot Pie Casserole

Can I make this dish ahead of time?
Yes! You can prepare the filling and crust separately, then assemble and bake when ready to serve. Just keep the assembled casserole covered in the refrigerator for up to 24 hours.

Can I freeze Chicken Pot Pie Casserole?
Absolutely! You can freeze the casserole before baking. Just wrap it tightly in foil or plastic wrap. When ready to eat, bake it from frozen for about 45-60 minutes, or until heated through.

What can I use instead of chicken?
If you prefer, you can use turkey, or even make it vegetarian by substituting the chicken with a mix of your favorite vegetables and a plant-based protein.

Can I adjust the seasoning?
Of course! Feel free to add more or less seasoning according to your taste preferences. You can also experiment with different herbs and spices to create your own unique flavor profile.