Chicken Pot Pie Casserole
A comforting Chicken Pot Pie Casserole with a flaky crust and savory filling.
Ingredients
Main 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
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!
Notes
For a time-saving option, you can use rotisserie chicken instead of cooking the chicken breasts.