Easy Chicken Pot Pie Casserole

Gather around for the ultimate comfort food experience, simplified! This chicken pot pie casserole brings all the beloved flavors of classic chicken pot pie into an incredibly easy, quick-to-assemble bake. Featuring a flaky crescent roll crust, it’s a hearty, satisfying meal perfect for any busy weeknight. Get ready to enjoy a delicious, stress-free dinner that tastes like pure nostalgia.

Why You’ll Love This Chicken Pot Pie Casserole

Quick and Effortless: Prepare a delicious weeknight dinner with minimal fuss and active cooking time.
Classic Comfort: Savor all the warm, savory goodness of traditional pot pie in a convenient casserole form.
Simple Ingredients: This recipe uses common, accessible ingredients you likely already have or can easily find.
Customizable: Easily adapt the vegetables or seasonings to suit your family’s specific taste preferences.
Family-Friendly: Everyone at the table, from picky eaters to seasoned foodies, will love this comforting chicken pot pie casserole.

Ingredients

This simple chicken pot pie casserole uses readily available ingredients to create a truly comforting meal.

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

Ensuring chicken is cooked to the correct internal temperature is vital for food safety; you can find more information in the USDA guidelines for safe chicken cooking temperatures.

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

Crescent Rolls: Feel free to swap crescent roll dough with puff pastry sheets or canned biscuit dough for a different crust.
Chicken: For ultimate ease, use a cooked shredded rotisserie chicken. Leftover cooked chicken or pre-cooked chicken thighs also work wonderfully in this pot pie bake.
Vegetables: Enhance your easy chicken pot pie by adding corn, green beans, or a full frozen mixed vegetable blend.
Potatoes: If using fresh diced potatoes, make sure to pre-cook them until tender before adding to the filling. Hash browns are another great option.
Broth: Chicken broth adds depth, but water can work in a pinch if needed.
Milk: Heavy cream or half-and-half provide an even richer, golden crust wash.

Equipment

Gathering your tools before you start makes this quick chicken pot pie casserole even smoother.

13″x9″ Baking Dish
Large Frying Pan (with high sides)
Measuring Cups and Spoons
Sharp Knife
Cutting Board
Spatula or Wooden Spoon
Pastry Brush (optional, for milk wash)

Instructions

Creating this comforting chicken pot pie casserole is incredibly straightforward. Follow these steps for a delicious meal.

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly spray a 13″x9″ baking dish with cooking spray. Gather and measure all your ingredients for a smooth process.
Bottom Crust: Open one tube of crescent rolls. Unroll the entire sheet of dough and carefully lay it in the bottom of the prepared baking dish. Pinch together any seams to create a solid base. Press the dough slightly up the sides of the dish.
Bake Crust: Bake this bottom crust for 15-20 minutes, or until it looks golden brown and slightly puffed. Remove it from the oven and set it aside to cool slightly while you prepare the filling.
Sauté Aromatics: While the crust bakes, heat a large frying pan with high sides over medium-high heat. Add the olive oil. Once shimmering, add the diced onion and cook for about 5 minutes until it becomes translucent and softens.
Combine Filling Ingredients: 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 pan. Stir everything together gently.
Warm Filling: Cover the pan and let the mixture cook for 5-8 minutes, stirring once halfway through, until the vegetables and chicken are warmed through. Give it another stir, then remove the pan from the heat.
Add Soup: Stir in the two cans of cream of chicken soup until everything is well combined and creamy. This forms the rich base of your savory casserole.
Assemble Casserole: Pour the creamy chicken filling evenly over the pre-baked bottom crescent roll crust in the baking dish. Spread it out from edge to edge.
Top Crust: Open the second tube of crescent rolls. Gently stretch the dough to completely cover the filling in the pan. Pinch together any seams again and press the dough up against the sides of the baking dish to seal. Cut four small slits into the top crust using a knife.
Milk Wash & Bake: Brush the top dough lightly with the whole milk. You may not need all of it. Bake the uncovered casserole for 20-30 minutes, or until the top crust is beautifully golden brown and fully cooked through. Serve this delicious crescent roll chicken pot pie immediately and enjoy!

Pro Tips & Troubleshooting

Golden Crust: Brushing the top crescent roll dough with milk before baking helps achieve a rich, beautiful golden-brown finish on your chicken pot pie casserole.
Prevent Soggy Bottom: Pre-baking the bottom crescent roll crust is crucial. It creates a barrier, preventing the delicious filling from making the dough wet and soggy.
Even Cooking: Ensure your chicken pieces and vegetables are roughly uniform in size. This promotes even cooking throughout the filling of your pot pie bake.
Adjust Seasoning: Taste the filling before adding it to the dish. Adjust salt and pepper as needed, or add a pinch more poultry seasoning for extra flavor.
Tender Vegetables: Thaw frozen vegetables completely before adding them. This ensures they cook through evenly and are tender in the final dish.

Serving, Storage, & Variations

Serving Suggestions: This hearty chicken pot pie casserole is a complete meal on its own. Pair it with a simple fresh green salad dressed with a light vinaigrette, or a side of steamed green beans for a balanced meal.
Storage Tips: Store any leftover pot pie casserole in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before sealing.
Freezing Instructions: For longer storage, freeze the cooked and cooled casserole. Wrap it tightly in plastic wrap and then foil, or transfer to a freezer-safe container. It will keep for up to 2-3 months.
Reheating Methods: Reheat individual portions in the microwave until warmed through. For the entire casserole, reheat in a preheated oven at 300°F (150°C) for 20-30 minutes, or until hot and bubbly.
Flavor Variations: Get creative with your family chicken pot pie! Stir in a half cup of shredded cheddar cheese into the filling, use fresh herbs like thyme or rosemary, or add a pinch of red pepper flakes for a subtle spicy kick.

Nutrition Information

For a detailed breakdown of nutritional values, consult official USDA guidelines for chicken or turkey pot pie.

This estimated nutrition information for one serving of chicken pot pie casserole is based on the ingredients provided. Values may vary depending on specific brands and exact measurements.

Nutrient	Amount Per Serving
Calories	490 kcal
Total Fat	28g
Saturated Fat	10g
Cholesterol	65mg
Sodium	920mg
Total Carbs	39g
Dietary Fiber	4g
Total Sugars	5g
Protein	25g

Frequently Asked Questions (FAQ)

Can I use raw chicken? No, this recipe calls for cooked chicken. Raw chicken would not cook thoroughly in the casserole’s baking time.
Can I make this ahead of time? Absolutely! You can assemble the filling the day before and store it in the refrigerator. Just assemble the casserole with the crusts and bake when ready.
How do I thicken the filling? The cream of chicken soup provides a perfect thick consistency for this chicken pot pie casserole. No extra thickeners are usually needed.
Can I make this gluten-free? Yes, look for gluten-free crescent roll dough and ensure your cream of chicken soup and broth are gluten-free.
Is it possible to make this dairy-free? It’s challenging due to the cream of chicken soup and crescent rolls. You’d need dairy-free alternatives for both, which might alter the classic flavor profile.

Conclusion

This easy chicken pot pie casserole is truly a game-changer for weeknight dinners, offering all the comforting appeal of a classic dish without the fuss. With its tender chicken, creamy vegetable filling, and flaky crescent roll crust, it’s a guaranteed crowd-pleaser for the whole family. Give this simplified recipe a try soon; you’ll love how quickly it comes together and how satisfying it is. Let us know how it turned out by leaving a comment and rating below!