Chicken Pot Pie Casserole
A warm, hearty dish combining tender chicken, colorful vegetables, and a creamy sauce, topped with a golden crescent roll crust.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal
Chicken
- 2 cups cooked chicken, shredded Use rotisserie chicken or any leftover chicken.
- 1 cup frozen mixed vegetables A mix of peas, carrots, corn, and green beans.
- 10.5 ounces cream of chicken soup This creamy base binds everything together.
- 1 cup milk Can use whole, skim, or dairy-free alternative.
- 1 teaspoon garlic powder Enhances the overall flavor.
- 1 teaspoon onion powder Adds a subtle sweetness.
- 1 teaspoon dried thyme Brings a lovely herbal note.
- 0.5 teaspoon black pepper Adds just the right amount of spice.
- 1 cup shredded cheddar cheese Adds a deliciously gooey texture.
- 8 ounces refrigerated crescent roll dough Creates a flaky, golden crust.
Shred the cooked chicken into bite-sized pieces and measure out the frozen mixed vegetables.
In a large mixing bowl, combine the shredded chicken and frozen mixed vegetables. Add the cream of chicken soup and milk, then sprinkle in the garlic powder, onion powder, dried thyme, and black pepper. Stir until well mixed.
Pour the chicken and vegetable mixture into a greased 9x13-inch baking dish. Unroll the crescent roll dough and lay it over the chicken mixture, pinching the seams together.
Sprinkle the shredded cheddar cheese over the top of the crescent roll dough. Bake in a preheated oven at 375°F for 25-30 minutes until golden brown and bubbly. Let cool for 5-10 minutes before serving.
Calories: 320kcalProtein: 25gSodium: 800mg
Keyword casserole, comfort food