Chicken Pot Pie Casserole recipe is everything you love about a chicken pot pie all stuffed inside a flaky crust and baked in a casserole dish. No fussing with making a from-scratch pie crust. Chicken Pot Pie is ultimate comfort food recipe. This is an easy chicken casserole to make, and it has a lot of flavor in the creamy filling. Tender chicken and potatoes, vegetables, seasonings, and golden brown crescent rolls all make up this comfort meal that the whole family loves.
Easy Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is classic comfort food, and a weeknight meal that I make on repeat because it is one of our favorite recipes. It is just delicious!
Chicken pot pie is a great recipe that everybody loves. Both kids and adults enjoy it, and when everything is all wrapped up in a delicious casserole, it’s even easier to make and serve!
No need to worry about buying or making a homemade pie crust because this easy dinner recipe uses refrigerated crescent rolls as a crust.
It’s such an easy recipe to throw together, and that makes it the perfect quick weeknight dinner recipe.
This classic chicken pot pie casserole is a filling and hearty meal. It’s very adaptable as you can alter the ingredients very easily, add in your other favorite things and omit anything that you can not eat.
Why This Recipe Is So Good
• It has a creamy sauce, tender chunks of chicken, tasty vegetable mixture, and a buttery crust.
• This wonderful recipe has a few short cuts that make is a favorite weeknight meal.
• It is versatile. Swap out the crust, use different veggies, and make it your own.
Equipment you Will Need
• 9"x13" Casserole Dish
• Large Skillet with High Sides
• Nonstick Cooking Spray
Ingredients in Chicken Pot Pie Casserole
See the recipe card for exact measurements.
- This casserole uses pantry staple - simple ingredients that you may already have in your kitchen. No need to make an extra trip to the grocery store. That’s one of the best things about this recipe.
- Refrigerated Crescent Rolls – Or use Puff Pastry Sheets, or flaky biscuits, or drop biscuits.
- Olive Oil – (or canola, avocado, etc).
- Onion – Yellow or Sweet.
- Boneless/Skinless Chicken Breasts – Cooked, or diced/cubed rotisserie chicken.
- Frozen Peas and Carrots – Thawed. Or mixed vegetables.
- Frozen Diced Potatoes – Thawed. Can use potatoes O'Brien or regular.
- Water – Or use low sodium chicken broth.
- Cream of Chicken Soup – It just works in this recipe. A great shortcut.
- Poultry Seasoning – Or Herbs of your choice.
- Garlic Powder – Or minced garlic.
- Onion Powder
- Black Pepper
- Whole Milk – Or Heavy cream or half and half (for brushing on the crust).
About the Crust
Unlike a traditional chicken pot pie, this recipe has a bottom crust and a top crust made from crescent roll dough.
- If that is not what you want, there are several other options:
- Puff Pastry Sheets: Use just on the top of the filling, or both top and bottom as we do in this recipe (though we use crescents).
- Flaky Biscuits: Use refrigerated flaky layers biscuits for the top of the casserole.
- Drop Biscuits: Use Bisquick® or other mix, or a homemade biscuit to drop spoonfuls on top of the filling before baking the casserole.
- Homemade Crust: There is nothing like a homemade pie crust! You just need to pre-bake the bottom crust if using one.
How to Make Chicken Pot Pie Casserole
• Gather together all of the ingredients you need. Set out the frozen vegetables to thaw. Spray a 13"x9" baking dish with nonstick spray. Preheat the oven to 350° F.
• Open one tube of the crescent rolls. Lay the whole sheet in the bottom of the prepared baking dish and press the dough slightly up the sides. Pinch the seams together as well. It’s okay if the dough doesn’t go all the way up the sides of the dish.
• Bake the crescent roll dough for 15-20 minutes or until it turns a beautiful golden brown. Then remove it from the oven and set it aside to cool.
• While your crust is baking, heat a large frying pan with high sides, on medium-high heat, and add the oil and onion. Cook for 5 minutes until the onion becomes translucent and soft.
• Reduce to medium heat and add in the cooked chicken.
• Add the potatoes, peas & carrots, and the seasonings to the chicken mixture and stir everything together.
• Add the water, stir well.
• Cover the pan and cook for 5-8 minutes, stirring occasionally, until warmed all the way through. Stir again and remove from heat.
• Add in 2 cans of cream of chicken soup and stir to combine.
• Dump the chicken pot pie filling into the baking dish and spread it evenly over the cooked crust.
• Open the second can of crescent rolls and carefully stretch them over the pot pie filling. Pinch together the seams and make sure the dough goes against the sides of the baking dish, creating an enclosed top.
• Cut 4 small slits in the dough with a knife. Brush the dough with milk, using just enough to cover it all.
• Bake uncovered in preheated oven for 20-30 minutes baking time, or until the top crust also turns a beautiful golden brown and appears fully cooked. Serve immediately and enjoy.
Can You Add in Other Vegetables?
• Absolutely! Try adding in green beans and corn. If you use the frozen ones like the peas and carrots, make sure to thaw them first as well.
• You can also add in canned green beans and canned corn (drain these first) for more vegetables.
• Fresh vegetables can be used, however I recommend sautéing them in a little butter first, to soften them.
Chicken Pot Pie Casserole Variations
- Instead of crescent rolls, you can use refrigerated biscuit dough for the top crust. You can also try using a pizza dough sheet or just a refrigerated dough sheet in a pinch.
- Feel free to swap out the water for low sodium chicken broth or chicken stock.
- For the potatoes, you can dice up your own potatoes, use Southern potatoes that are small, or use frozen diced potatoes or hash browns. Be sure to thaw them first.
What to Serve with Chicken Pot Pie Casserole
Since this casserole is pretty hearty, I suggest making a salad or a light side dish to make it a complete meal.
Some of my favorite salads to serve with pot pie casserole are:
Peach Salad with Blueberries and Feta
Broccoli and Grape Salad
Cucumber Tomato Feta Salad
How to Store Chicken Pot Pie Casserole
- Leftover Chicken Pot Pie Casserole can be stored in an airtight container or in the baking dish that you made it in.
- Simply let it cool completely and cover it tightly with plastic wrap and store in the refrigerator for up to 4 days.
- Freeze any leftovers in a freezer safe container for up to 3 months. Don’t forget to let it cool all the way before putting it in the freezer.
How to Reheat
• To reheat your chicken casserole, if you stored it in the original baking dish, simply reheat it in the oven at 350°F for 5-15 minutes or until it’s warmed thoroughly.
• If you stored it in a container, I recommend reheating it on a microwave safe plate until warmed.
• If you froze the leftovers, remove them from the freezer and let them thaw close to room temperature before reheating.
More Chicken Casserole Recipes You May Enjoy
Chicken Parmesan Casserole
Chicken Fajita Casserole
Chicken Alfredo Casserole
Slow Cooker Creamy Ranch Chicken
Chicken Pot Pie Casserole is a delicious dinner recipe to whip together. Instead of making this a labor intensive meal, use our easy short cuts to turn your pot pie into a creamy chicken casserole that tastes delicious!
If you make this family favorite creamy Chicken Pot Pie casserole recipe, please let me know. You can leave a comment with a star rating below. I would enjoy knowing how you liked it!
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Chicken Pot Pie Casserole
Equipment
- 13"x9" Baking Dish
- Large Skillet with High Sides
- Nonstick Cooking Spray
Ingredients
- 2 (8-ounce tubes) Refrigerated Crescent Rolls
- 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 (10.75 ounce cans) Cream of Chicken Soup
- 1 Tablespoon Whole Milk
Instructions
- Preheat oven to 350° F. Spray a 13"x9" baking dish with cooking spray, lightly.
- Gather all of the ingredients together and measure them.
- Open a tube of crescent rolls and lay the whole sheet in the bottom of the baking dish. Pinch together the seams and cover the bottom and press the dough slightly up the sides.
- Bake the dough for 15-20 minutes, until golden. Remove from oven and set aside.
- While crust is baking, heat a large frying pan with high sides on medium-high heat. Add the oil, then add the onion and cook for 5 minutes, until translucent and softened.
- Lower the heat to medium. Add the cooked chicken, peas and carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and pepper. Stir together.
- Cover and cook for 5-8 minutes, stirring once, until warmed through. Then stir again and remove from heat.
- Add the 2 cans of cream of chicken soup and stir well to combine.
- Add the filling to the baking dish and spread evenly over the cooked crust.
- Open the other tube of crescent rolls and gently stretch to cover the filling in the pan, pinching together the seams. Make sure the dough presses up against the sides of the baking dish. Cut 4 small slits in the dough with a knife. Brush the dough with milk, you don't need to use it all.
- Bake uncovered for 20-30 minutes, until the top crust is golden brown and fully cooked. Serve immediately.
Shar Day Post says
Excellent recipe! I sauted garlic with the celery and onions, and made homemade pie dough.
There’s so much mixture, that I’ll freeze it and put it over rice next month!
Thank you, and I look forward to trying some of the linked recipes.
Kindly,
Shar Day Post
Sarah says
Can you make this as a freezer meal? How would you recommend doing it?
Sandy says
I would make the filling and freeze it, then do the crust when you go to make it for your meal.
Cindie Lindemon says
I made this recipe with my 11 year old granddaughter hanging around. She was crazy about it! Easy to put together and bake! She asks for it regularly! We all loved it! Great way to get her to eat vegetables!
Dana says
We tried this with a few changes to fit my picky eaters. Easy to make and delicious. We will be adding g this to our meal list for sure!
Abbie says
Very good. No changes needed!
RENITA FAIRBANKS says
Perfect comfort cozy food to warm you up! Easy prep & deliciousness!
Hubby approved! From (semi) scratch, this receipe rules over any store bought brand & should grace your dinner table. A+++
Mary Buckley says
I just made this for dinner tonight. It was easy and delicious! I tweaked it a tiny bit to suit my tastes. Used low fat cream of chicken soup, added chopped garlic to the pan, after my onions were almost done, and used frozen mixed vegetables. Pillsbury now makes pastry sheets (basically crescent rolls, minus the perforations!)
Kelly says
VERY GOOD! I liked the flavor, and it was not "soupy" with great texture. Really surprised that such a simple recipe could be so yummy.
Gina says
Made it tonight and my family loved it! All I had on hand was fat free CoC soup but it turned out just fine with a splash of milk.
Yolanda McDowell says
I made tonight the exact way. My family loved it! Will definitely make again! Thank you.
Emele says
Easy recipe! Made it today and my boys loved it! I added a few more spices and made an milk, water and egg wash for the top. It was beautiful! Leftovers for all my hubbys co-workers! Thanks!
Gladys Linington says
Is the first time I am making it. It was easy to follow I used cooked chicken and frozen carrots and peas with potatoe.
Gladys says
It was very easy.
Suzette says
My family and I really liked this recipe. I used 2lb ground chicken I bought at the farmers market and I also used frozen carrots (1 1/2 cups), frozen cut green beans (1 1/2cups), and frozen diced potatoes. My kids don't like peas. The only thing I might try next time is using 1 can of the crescent rolls for just the top.
Jaclyn says
I was planning on making this for a friend in need but was planning on freezing right away for her to make when convenient. Would you recommend baking it prior to freezing or keeping it unbaked? Once thawed would you bake it the same way in the oven? Thank you!
Sandy says
I haven't tried freezing it before baking, but that is how I would try it. I would thaw it first.
Grace Park says
I used 1 box of puff pastry and 1 can of sliced potatoes. It turned out great! Will make over and over and over again. Kids love it!
Tracie says
Yummy and very easy ingredients.
Margaret Turpin says
This is so good! I had no soup and no crescent rolls, but I really wanted a quick and easy recipe and wanted pot pie. I didn’t want to run to the store, so I made my own cream of chicken using a package of gravy mix. I also made my own topping by using an old fashioned biscuit dough recipe and thinning batter slightly with just a tad more buttermilk in the batter. Poured the batter over basic recipe mixture. Biscuit topping baked out nice and crunchy. The basic recipe was so good. Cubed and cooked yellow potatoes and added to mix. This is a keeper. It set up nicely.
Karin says
Taste is great but getting the top crust on is nearly impossible to do. One can of crescent dough doesn’t stretch that far!
Sandy says
Did you use the 8-ounce tubes? Or Maybe try rolling it if stretching doesn't work for you.
Marie A Goff says
Crescent rolls now come in one sheet rolls.
Sandy says
I just saw this. So convenient!
Mara Barger says
Just made this and it is delicious. Makes a lot so would be great when family is here!
Barbara Cruz says
I used this recipe for my first chicken pot pie tonight. Super good! I used store made rotisserie chicken and added butternut squash. Fought with the crescent rolls (the container and the dough)but everything else was pretty easy. My husband liked it a lot which is a good sign. Will make again!
Paul says
I made this about a month ago and loved it. I am making it again today. It was even better the second and third day.
Kerry says
Came out great! I had to fight with opening and unrolling the crescent rolls. Next time I will use a whole sheet of pillsbury dough and put the dough in freezer/fridge and firm it up a little bit to make it easier to unroll!😀. Thanks 🙏
Vanity says
I saved this recipe awhile ago and just made it. Delicious!!!! thank you so much!
Kathy says
We loved it. My mom made the comment that crescent rolls made it sweet. I liked them myself. Do you think pill’s boys flakey bisquits would work?
Sandy says
Maybe! Just roll the out a bit if you want a flat crust.
Douglas says
I made it me and my family loved it.
Neva says
My fiancé and I are trying this tonight I’m sure it’ll be delicious
Celeste Revels says
I used the crescent dough sheets instead of regular crescent rolls.Pillsbury makes them. So much easier to cover the casserole
Jen P says
So i poached chicken tenderloins with tarragon, rosemary and thyme in a bit of chicken broth in a sauté pan. Added garlic powder,Himalayan salt and onion powder. Chopped it and added frozen corn, peas and carrots with 2 cans of cream of chicken. A splash of half and half and reduced. Tossed it in a 9x13 and topped it with a pillsbury crescent sheet. Six vent holes and into the oven for 20 minutes then check it. Not a fan of bottom crust so this was a perfect adaptation for a quick and easy weeknight meal!!!