Get ready for the ultimate comfort food experience with this easy chicken pot pie casserole! It takes the beloved flavors of a classic pot pie and simplifies them into a no-fuss, hearty casserole. Featuring a flaky crescent roll crust, a creamy filling bursting with tender chicken and mixed vegetables, this dish is perfect for a quick weeknight family meal. It’s adaptable, incredibly flavorful, and sure to become a new family favorite.
Why You’ll Love This Chicken Pot Pie Casserole
- Delicious creamy chicken and vegetable filling: Every bite is packed with savory goodness and tender ingredients.
- Simple, buttery crescent roll crust: Achieve that perfect flaky texture without the hassle of making dough from scratch.
- Convenient shortcuts for weeknight dinners: Using pre-cooked chicken and frozen veggies makes this dish come together fast.
- Highly customizable with various ingredients: Easily swap out vegetables or change the crust to suit your family’s preferences.
- A comforting meal for all ages: This classic flavor profile is a guaranteed hit, bringing warmth and satisfaction to your table.
Ingredients
Creating this incredible chicken pot pie casserole starts with simple, accessible ingredients. Gather your components, and you’ll be on your way to a delicious dinner.
- Crust:
- 2 (8-ounce tubes) Refrigerated Crescent Rolls
- Filling:
- 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
Notes & Substitutions
You have many options to tailor this chicken pot pie casserole to your liking. Use shortcuts or swap items for fresh ingredients.
- Chicken: Make it even easier by using a store-bought rotisserie chicken, pre-cooked chicken strips, or cooked chicken thighs.
- Crust: For a different texture, try puff pastry sheets, refrigerated biscuits, or even a homemade pie dough.
- Vegetables: Feel free to add frozen corn, green beans, or use fresh diced vegetables. Just sauté fresh veggies until tender before adding them to the mixture.
- Liquid: You can substitute water with low-sodium chicken stock or broth for an even richer flavor.
- Seasonings: Swap garlic powder for 1-2 cloves of minced fresh garlic, sautéing it with the onion.
- Milk: Heavy cream or half-and-half works beautifully for brushing the top crust, adding extra richness.
Equipment
You won’t need much special equipment to whip up this comforting chicken pot pie casserole. Just a few kitchen basics will do!
- 9″x13″ baking dish
- Large skillet with high sides
- Nonstick cooking spray
Instructions
Follow these simple steps to create a hearty and delicious chicken pot pie casserole that your family will adore.
- Preheat your oven to 350° F. Lightly spray a 13″x9″ baking dish with nonstick cooking spray.
- Open one tube of refrigerated crescent rolls. Lay the entire sheet of dough flat into the bottom of the prepared baking dish. Pinch together any seams to seal the dough and gently press it slightly up the sides of the dish.
- Bake the bottom crust for 15-20 minutes, or until it turns golden brown. Remove it from the oven and set it aside while you prepare the filling.
- While the crust bakes, heat a large frying pan with high sides over medium-high heat. Add the olive oil, then toss in the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and softens.
- Lower the heat to medium. Add the cooked chicken, thawed peas and carrots, thawed diced potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and black pepper to the skillet. Stir all ingredients together well.
- Cover the skillet and cook the mixture for 5-8 minutes, stirring once, until everything is warmed through. Remove the skillet from the heat.
- Stir in both cans of cream of chicken soup until thoroughly combined with the chicken and vegetable mixture.
- Pour the prepared filling into the baking dish, spreading it evenly over the pre-baked bottom crust.
- Open the second tube of crescent rolls. Gently stretch this dough sheet to cover the filling in the pan. Pinch the seams together and ensure the dough presses up against the sides of the baking dish to seal.
- Use a knife to cut 4 small slits into the top crust. This allows steam to escape during baking.
- Brush the top of the crescent roll dough lightly with 1 tablespoon of whole milk. You may not use it all.
- Bake the casserole uncovered for 20-30 minutes, or until the top crust is beautifully golden brown and fully cooked.
- Serve your delicious chicken pot pie casserole immediately and enjoy!
Pro Tips & Troubleshooting
Achieving the perfect chicken pot pie casserole is simple with these helpful hints and troubleshooting tips.
- Even Cooking: Always thaw your frozen vegetables and potatoes completely before adding them to the filling for consistent cooking. For optimal results and consistent cooking, understanding safe handling practices for frozen vegetables is beneficial.
- Crust Handling: Handle crescent dough gently to prevent tearing. Pillsbury pastry sheets are a great alternative if you struggle with the crescent roll format.
- Perfect Crust: Do not skip pre-baking the bottom crust. This crucial step prevents a soggy base and ensures a firm foundation for your filling. Culinary experts at King Arthur Baking explain the benefits and method of pre-baking pie crust to ensure a perfectly crisp base.
- Flavor Boost: Sautéing 1-2 cloves of fresh minced garlic along with the onions adds an extra layer of aromatic flavor.
- Prevent Soggy Crust: Avoid overfilling your casserole dish. Too much liquid or filling can weigh down the crust.
- Cooked Chicken: Always ensure your chicken is fully cooked before adding it to the filling. This is not a dish for raw chicken.
Serving, Storage & Variations
This chicken pot pie casserole is incredibly versatile, from how you serve it to how you store leftovers and even how you change up the recipe.
Serving Suggestions
- Pair this hearty casserole with a fresh, light salad to balance the richness.
- A simple green salad with a zesty vinaigrette makes a wonderful side dish.
- Consider a refreshing Peach, Broccoli & Grape, or a Cucumber Tomato Feta Salad for contrast.
Storage
- Refrigerate any cooled leftovers promptly. They will keep well in an airtight container for up to 4 days.
Reheating
- Reheat individual servings in the microwave until hot.
- For larger portions, reheat in the oven at 350°F for 5-15 minutes, or until warmed through.
- If you froze the casserole, thaw it completely in the refrigerator before reheating.
Variations
- Crust Alternatives: Experiment with puff pastry, canned biscuits (cut into quarters), or a homemade pie crust for the top and bottom.
- Vegetable Mix-ins: Incorporate other favorites like corn, green beans, mushrooms, or celery into your filling.
- Flavor Enhancements: Use chicken stock or bouillon instead of water for a deeper, more robust flavor in your filling.
- Potato Options: If you don’t have frozen diced potatoes, fresh diced potatoes or even thawed hash browns can work. Just ensure they are tender.
- Cheese: Stir shredded cheddar or mozzarella cheese into the filling mixture for an extra layer of deliciousness.
Nutrition
This satisfying chicken pot pie casserole provides a balanced meal. It delivers essential nutrients to keep you energized.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 464 kcal |
| Protein | 26g |
| Fat | 26g |
| Carbohydrates | 34g |
Note: Nutrition information is an estimate based on 8 servings and may vary slightly based on specific brands and substitutions.
Frequently Asked Questions (FAQ)
- Can I prepare this casserole as a freezer meal?
Yes, you can prepare the filling mixture ahead of time and freeze it in an airtight container. Add fresh crescent roll crusts when you are ready to bake the chicken pot pie casserole.
- What type of chicken is best for this recipe?
Cooked chicken breast, rotisserie chicken, or even cooked chicken thighs work wonderfully. Using pre-cooked chicken saves significant time.
- Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to sauté any fresh vegetables, such as carrots, celery, or potatoes, until they are tender-crisp before adding them to the filling mixture.
- My crescent roll dough tears easily. Any tips?
Try using Pillsbury pastry sheets, which are less prone to tearing, or gently roll out the crescent dough to make it easier to handle and cover the casserole.
- How do I prevent a soggy bottom crust?
The key to preventing a soggy bottom crust is to pre-bake the bottom crescent roll crust until it is golden brown and slightly firm before adding the filling.
Conclusion
This ultimate chicken pot pie casserole truly delivers on easy, delicious comfort food. It’s the perfect solution for busy weeknights, yet impressive enough for a family dinner. With simple ingredients and maximum flavor, this simplified take on a classic will quickly become a cherished recipe. Don’t hesitate to give this delightful chicken pot pie casserole a try, and share your delightful experience with us!