Experience the ultimate comfort food with a fraction of the effort! This easy chicken pot pie casserole brings all the beloved flavors of a classic chicken pot pie into a simple, fuss-free baked dish. It’s perfect for busy weeknights, offering a hearty and satisfying meal that the whole family will adore. Get ready for a new favorite in your dinner rotation!
Delve deeper into the psychological reasons why certain dishes bring us such solace and are often considered comfort foods.
Why You’ll Love This Chicken Pot Pie Casserole
- Quick Preparation: This recipe streamlines the cooking process, making it ideal for busy parents and beginners on weeknights.
- Hearty & Satisfying: Enjoy the classic, comforting flavors of creamy chicken and vegetables tucked under a golden, flaky crust.
- Customizable: Easily adapt this dish with your favorite vegetables or different types of cooked meat to suit your family’s preferences.
- Less Fuss: Skip the complexities of a traditional pie crust and enjoy the simplicity of a delicious casserole format.
- Family-Friendly: Even picky eaters will love this approachable and flavorful chicken pot pie casserole, making mealtime stress-free.
Ingredients
To create this comforting chicken pot pie casserole, you will need a few pantry staples and fresh items. Each ingredient plays a crucial role in building the layers of flavor.
- 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
Discover more about the blend of herbs and spices that typically make up 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
- Chicken: For ultimate convenience, use a cooked rotisserie chicken. Leftover roasted or poached chicken also works beautifully in this recipe.
- Vegetables: Feel free to customize! Add corn, green beans, or a bag of frozen mixed vegetables to tailor this casserole to your taste. Ensure all frozen vegetables are thawed before adding them.
- Cream of Chicken Soup: If you prefer, you can make a homemade creamy sauce from scratch using butter, flour, and chicken broth, then seasoning it.
- Crescent Rolls: For a different topping, consider using puff pastry, canned biscuits, or even a store-bought pie crust for the top layer.
Equipment
Gathering your equipment beforehand makes the cooking process smooth and efficient.
- 9×13 inch baking dish
- Large skillet with high sides
- Nonstick cooking spray
- Measuring cups and spoons
How to Make Chicken Pot Pie Casserole
Making this chicken pot pie casserole is straightforward and enjoyable. Follow these simple steps for a delicious and comforting meal.
Preheat your oven to 350° F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray. This prevents sticking and ensures easy cleanup.
Gather all your ingredients and measure them out. This “mise en place” step helps to streamline the cooking process.
Open one tube of crescent rolls. Carefully unroll the entire sheet into the bottom of the prepared baking dish. Pinch together any seams to form a solid crust. Press the dough gently up the sides of the dish.
Bake this bottom crust for 15-20 minutes, or until it’s 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. Once hot, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and softened.
Reduce the heat to medium. Add the cooked chicken, thawed peas and carrots, thawed diced potatoes, and chicken broth to the skillet. Stir these ingredients together to combine them well.
Now, add the seasonings: poultry seasoning, garlic powder, onion powder, and black pepper. Stir again to distribute the spices evenly throughout the mixture.
Cover the skillet and cook for 5-8 minutes, stirring once, until all the ingredients are thoroughly warmed through. Remove the skillet from the heat after stirring one last time.
Add the two cans of cream of chicken soup to the skillet mixture. Stir well to fully combine the soup with the chicken and vegetable filling.
Carefully spoon the creamy filling into the baking dish, spreading it evenly over the pre-baked crescent roll crust. Ensure the filling reaches all corners of the dish.
Open the second tube of crescent rolls. Gently unroll and stretch it slightly to cover the filling in the pan. Pinch the seams of the dough together to seal it. Press the edges of the dough against the sides of the baking dish to create a secure top crust. Cut four small slits into the top dough with a knife. This allows steam to escape during baking. Brush the top dough with a little whole milk for a beautiful golden finish; you may not need to use all the milk.
Bake the casserole uncovered for 20-30 minutes. The top crust should be golden brown and fully cooked. The filling will be hot and bubbly. Serve your delicious chicken pot pie casserole immediately and enjoy!
Pro Tips for the Best Chicken Pot Pie Casserole
- Cook Chicken in Advance: Save time by cooking and dicing your chicken breasts a day or two before assembly.
- Thaw Vegetables Properly: Always ensure your frozen vegetables are completely thawed to guarantee even cooking and prevent a watery filling.
- Secure Crescent Roll Seams: Firmly pinch the seams of both the bottom and top crescent roll layers together to create a robust crust.
- Avoid Over-Baking the Bottom: Keep an eye on the initial bake time for the bottom crust to prevent it from becoming too crisp or burnt.
- Add Fresh Herbs: Stir in some fresh thyme or parsley with the cream of chicken soup for an extra burst of flavor.
- Rest Before Serving: Let the casserole rest for 5-10 minutes after baking. This allows the filling to set, making it easier to slice and serve.
Serving, Storage, and Variations
What to Serve With
This hearty chicken pot pie casserole is a complete meal on its own, but you can enhance it with simple side dishes.
- A crisp, fresh green salad with a light vinaigrette.
- Quickly steamed green beans or tender broccoli florets.
- Crusty bread for dipping into any extra creamy sauce.
Storage Instructions
- Refrigerate: Store any leftover chicken pot pie casserole in an airtight container in the refrigerator for 3-4 days.
- Freeze: You can freeze the assembled, unbaked casserole (wrap well) or fully baked and cooled casserole for up to 3 months.
- Reheat: Thaw frozen casserole overnight in the refrigerator. Reheat individual servings in the microwave or larger portions in the oven at 300° F until warmed through.
Recipe Variations
Get creative with your chicken pot pie casserole to suit your family’s tastes!
- Crust: Instead of crescent rolls, try using puff pastry, canned biscuits, or a traditional pie crust for the topping. Mashed potatoes also make a delicious, gluten-free crust.
- Vegetables: Add thinly sliced mushrooms, diced celery, or extra corn for more texture and flavor.
- Cheese: Sprinkle shredded cheddar, mozzarella, or a blend of cheeses over the top filling before adding the top crust for an extra savory twist.
- Sauce: For a richer flavor, consider making a homemade béchamel-based creamy sauce instead of canned soup.
- Meat: Easily substitute cooked turkey for the chicken, especially great after holidays.
Nutrition Information
This estimated nutrition information is per serving, based on 8 servings. Please note that these values are approximate and can vary based on specific brands and ingredient modifications.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 1100mg |
| Total Carbs | 35g |
| Fiber | 3g |
| Total Sugars | 5g |
| Protein | 25g |
Disclaimer: Nutritional information is an estimate and may vary depending on exact ingredients and portion sizes.
Frequently Asked Questions (FAQ)
- Can I use uncooked chicken?
No, always use pre-cooked chicken for this chicken pot pie casserole. The casserole’s bake time is mainly to heat the filling and cook the crust, not to cook raw chicken. - Can this be made dairy-free?
Yes, you can adapt it! Look for dairy-free crescent rolls, use a dairy-free cream of chicken soup alternative, or make a dairy-free creamy sauce. - How do I prevent a runny filling?
Ensure all frozen vegetables are fully thawed and drained of any excess water before adding them. You can also add a tablespoon of flour or cornstarch to the hot filling before adding the soup to thicken it. - Can I prepare it ahead of time?
Absolutely! Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the bake time if baking from cold. - What spices can I add for more flavor?
Consider adding a pinch of dried thyme, a dash of celery salt, or a touch of smoked paprika to the filling for an enhanced flavor profile in your pot pie.
Conclusion
This easy chicken pot pie casserole truly delivers on comfort, flavor, and convenience. It’s the perfect solution for a hearty family dinner, combining tender chicken, mixed vegetables, and a savory, creamy sauce under a golden, flaky crust. Simple enough for beginners and quick enough for busy parents, this recipe proves that delicious homemade meals don’t have to be complicated. Give it a try tonight and discover your new go-to comfort food! Share your creations and feedback; we love hearing from you!