Chicken Pot Pie Casserole is everything you love about a chicken pot pie all stuffed inside a flaky crust in a casserole baking dish. No fussing with making a from-scratch pie crust. Chicken Pot Pie is a delicious 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 masterpiece. It’s such an easy meal to throw together that makes it the perfect quick weeknight dinner recipe.
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is total comfort food!
Chicken pot pie is a meal that everybody loves. Both kids and adults enjoy it, and when everything is all wrapped up in a 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.
This 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.
This casserole uses pantry staple ingredients that you 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.
How to Make Chicken Pot Pie Casserole
• Gather together all of the ingredients you need. 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 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, use 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 heat to medium and add in the cooked chicken.
• Add the potatoes, peas & carrots, and the seasonings 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 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 lines in the dough with a knife. Brush the dough with milk, using just enough to cover it all.
• Bake uncovered for 20-30 minutes, 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.
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 go with it. Some of my favorite salads to serve with pot pie casserole are:
Peach Salad with Bluerries and Feta
Broccoli and Grape Salad
Cucumber Tomato Feta Salad
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 chicken broth or chicken stock.
- For the potatoes, you can dice up your own potatoes, use Southern potatoes that are small, or use whatever frozen potatoes that you have on hand. Be sure to thaw them first.
How to Store Chicken Pot Pie Casserole
• Leftover Chicken Pot Pie Casserole can be stored in the baking dish that you made it in. Simply cover it tightly with plastic wrap and store in the refrigerator for up to 4 days.
• Alternatively, you can also store it in an airtight container in the fridge.
• You can even 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 fridge or freezer.
How to Reheat
• To reheat your 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 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 simple dinner recipe to whip together. Instead of making a labor intensive full on pot pie, use our easy hacks to turn your pie into a casserole that tastes just as delicious!
If you make this delicious Chicken Pot Pie recipe, please let me know. You can leave a comment with a star rating below. I would enjoy knowing how you liked it!
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 Water
- ½ teaspoon Poultry Seasoning
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ 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, water, 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.
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 9×13 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!!!