Chicken Pot Pie Casserole
+2 photos

Chicken Pot Pie Casserole

6 servings
Cozy comfort meets effortless cooking with our 5-Ingredient Chicken Pot Pie Casserole. Simple, family-friendly, and bursting with homemade flavor!

Ingredients

  • frozen mixed vegetables

    3 1/2 cups

    ½ bag
  • cubed cooked chicken
    2 c
  • condensed reduced-fat reduced-sodium cream of chicken soup
    1 can
  • condensed reduced-fat reduced-sodium cream of mushroom soup
    1 can
  • refrigerated pillsbury™ original crescent rolls

    8 count

    1 can

Directions

  1. 1

    <p>Heat oven to 350°F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In 2 ½- to 3-quart sauce pan, add vegetables, chicken and soups. Cook over medium heat about 10 minutes, stirring constantly, until vegetables are thawed and mixture is hot. Pour mixture into baking dish.</p>

  2. 2

    <p>Unroll crescent dough, separating it into two equal-size rectangles. Press perforations to seal.</p>

    Step 2
  3. 3

    Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.

    Step 3
  4. 4

    <p>Bake 25 to 30 minutes or until crescents are deep golden brown and dough is baked through. Let stand 5 minutes before serving.</p>

Chicken Pot Pie Casserole
+2

Chicken Pot Pie Casserole

40 min6 servings330 cal

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About this Recipe

Craving the ultimate comfort food but short on time? Our 5-Ingredient Chicken Pot Pie Casserole brings all the beloved flavors of a homemade pot pie to your table with minimal effort, perfect for a cozy family dinner.

This recipe shines because of its brilliant simplicity. By leveraging everyday pantry staples like pre-cooked chicken and ready-to-bake crescent rolls, you skip extensive prep without sacrificing that heartwarming, from-scratch taste. It's designed to get a satisfying meal on the table in just 40 minutes total, making weeknight cooking a breeze.

Expect a truly comforting and savory experience. This casserole delivers a creamy, rich filling packed with tender chicken and mixed vegetables, all crowned with a golden, flaky crescent roll topping. The blend of cream of chicken and cream of mushroom soups creates a deeply flavorful base that feels wonderfully nostalgic, while the reduced-fat, reduced-sodium varieties keep it a touch lighter than traditional versions. Each bite offers a delightful contrast between the soft, savory interior and the crisp, buttery pastry.

Feel free to make this casserole your own. Swap the chicken for leftover cooked turkey, or for a vegetarian twist, try adding canned cannellini beans or extra vegetables like corn and peas. You could also experiment with different varieties of frozen mixed vegetables to suit your family's preferences. For an extra layer of flavor, a pinch of dried thyme or poultry seasoning can be stirred into the soup mixture.

This Chicken Pot Pie Casserole is the quintessential crowd-pleaser, ideal for busy weeknights or a relaxed Sunday supper. Serve it as a complete meal on its own, or alongside a simple green salad for a fresh counterpoint.

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