• Home
  • About
    • About Us
    • Contact Us
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • CopyCat
    • Dessert
    • Seasonal
    • Main Dish
    • Homemade Pantry and Staple
    • Pizza
    • Side Dish
    • Slow Cooker
    • Snack
    • Soup
    • Linky Parties
↑

CincyShopper

Real Tasty Recipes

  • Home
  • About
    • About Us
    • Contact Us
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • CopyCat
    • Dessert
    • Seasonal
    • Main Dish
    • Homemade Pantry and Staple
    • Pizza
    • Side Dish
    • Slow Cooker
    • Snack
    • Soup
    • Linky Parties
Cincy Shopper / Recipes / Main Dish / Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

September 14, 2015

1038919shares
  • Facebook 11385
  • Twitter
  • Email
  • Yummly 349
Jump to Recipe Leave a Review

Add this easy Chicken Pot Pie Casserole to your quick weeknight dinner idea list. Pot Pies make for a comforting meal during the fall and winter months. Since this recipe uses store bought crescent rolls for the crust, it comes together quite easily. You can grill a few chicken breasts or use a store bought rotisserie chicken too!

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Chicken Pot Pie Casserole

When fall arrives, we begin having more at home family dinners. The entire family is ready to spend more time at home being warm and cozy.  Our family likes to enjoy comfort foods like Slow Cooker Chili and Stove Top Mac & Cheese as well as casserole dishes that really fill us up.

This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj’s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie casserole for all of us to enjoy.

Since my kiddos love our CopyCat KFC Pot Pie, I made this casserole very similar.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

The chicken drenched in a gravy mixture with carrots, peas, and potatoes was a hit. The store bought crescent rolls kept me from spending too much time in the kitchen. This casserole was perfect, quick, easy, and delish.

 

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

INGREDIENTS
1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls.
1/2 tsp Poultry Seasoning
Salt and Pepper to taste.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

DIRECTIONS
Grill chicken breasts until cooked through. Allow to cool.
Grill diced onions until transparent. Set aside.
Dice chicken into 1/2″ cubes.
Preheat oven to 350.
Grease a 11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
Stir and cook over medium heat until ingredients are warm (5-10 minutes).
Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

We had one piece left of this casserole and I am looking forward to heating it in the microwave for lunch today. YUM!

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Do you have a favorite fall casserole that you make quickly during the fall and winter months?

Chicken Pot Pie Casserole - Super simple weeknight family meal idea.

Chicken-Pot-Pie-Casserole-FB

RECIPE
Print Pin Rate

Chicken Pot Pie Casserole

Author Jen

Ingredients

  • 1 lb Chicken Breast
  • 12 oz Frozen Peas and Carrots thawed
  • 2 cup Frozen Diced Potatoes thawed (like Hash Browns or Potatoes OBrien)
  • 1 Onion diced
  • 2 can Cream of Chicken Condensed Soup
  • 1 cup Water
  • 2 cans Refrigerated Crescent Rolls.
  • 1/2 tsp Poultry Seasoning
  • Salt and Pepper to taste.

Instructions

  • Grill chicken breasts until cooked through. Allow to cool.
  • Grill diced onions until transparent. Set aside.
  • Dice chicken into 1/2" cubes.
  • Preheat oven to 350.
  • Grease a 11x13" baking dish.
  • Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides do not go all the way up.
  • Bake for 20 minutes or until crust is light brown.
  • Allow to cool.
  • In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
  • Stir and cook over medium heat until ingredients are warm (5-10 minutes).
  • Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
  • Pour chicken mixture over baked crust and spread evenly.
  • Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
  • Bake for 25 minutes or until top is golden brown.
Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Looking for other comfort foods to enjoy this fall? Be sure to see these other recipes that I have shared…

Stovetop Mac & Cheese 1

 

Slow Cooker Pot Roast 1

 

1

1038919shares
  • Facebook 11385
  • Twitter
  • Email
  • Yummly 349

For all the latest recipes and more straight to your inbox each week!

Follow on Facebook | Pinterest | Instagram | Twitter

Main Dish

Comments

  1. Logan says

    February 20, 2021 at 12:32 pm

    3 stars
    Made this last night. Filling was excellent but the crescent rolls for the crust was way too much bread for this casserole. The crust on the bottom was all soggy even though I pre-baked it according to the recipe. The top crust was nice and golden brown, but it seemed I was just eating crescent rolls and not a pot pie. Will try next time with just a light pie crust on top since the filling was very good.

    Reply
  2. Anne says

    February 19, 2021 at 4:32 pm

    5 stars
    I have made this recipe multiple times and I absolutely love it!! I usually make this batch and split the croissant dough and filling up between 4-6 dishes to make individual servings as well as 2-3 people servings and save them in the freezer for days I don’t feel like cooking. ABSOLUTELY AMAZING!! thank you for sharing this recipe. Also, I normally don’t have cream of chicken soup so I just make a quick 2 can recipe that I find online and mix the poultry seasoning into it. Super easy!

    Reply
  3. Julie says

    February 9, 2021 at 8:11 pm

    5 stars
    Made this tonight. I used some steak fries I thawed in microwave and diced. Bag of mixed veggies with corn, beans, peas and carrots. Simmered on stovetop with chicken broth instead of water until bottom crust was ready. I also added thyme. It turned out fabulous!

    Reply
  4. Mike says

    January 20, 2021 at 10:34 am

    5 stars
    Great. I went heavy on the chicken cause I like it that way. I like cooking the bottoms layer a little first. Turned out really good even to my non pot pie eater.

    Reply
  5. Chelsea says

    January 17, 2021 at 9:08 pm

    5 stars
    I love this recipe so much and use rotisserie chicken! Have been enjoying this for a year now – so comforting and not too much prep. I have a two-year-old who also loves it!

    Reply
  6. Susan says

    January 9, 2021 at 8:08 pm

    5 stars
    We love this! It was delicious and easy. I loved the way the crust on top crisped up. My only problem, and an hoping someone can help me out with some direction, was that when I reheated leftovers in the mucrowave, the nice crispy crust turned very fought (like raw dough) from the humidity in the microwave due to the moist nature of the other ingredients. I did not get reheating in the oven due to fear of overthrowing the top crust. Maybe that would have worked. If anybody has a recommendation of how to reheat without making the crust doughy, I would appreciate it. I am considering making smaller casseroles and just freezing one. Half is about perfect for us for a meal. It was absolutely good enough to do whatever it takes to work out the one little kink!!!!!!!

    Reply
    • Anne says

      February 19, 2021 at 4:37 pm

      I make this recipe into individual sizes and freeze often. I always use the oven to re-heat. I normally put it in at 350-400 degrees Fahrenheit and let it cook for 8 minutes. Then poke holes into the top to cook the middle for another 5-10 minutes. The crust doesn’t come out burnt or doughy when I do this. Hope this helps! :)

      Reply
      • Susan says

        February 22, 2021 at 2:37 pm

        Thank you so much!! I tried reheating in the oven, and it was great! I am also very glad to know it can be frozen as well. It is just two of us and health issues make some days too difficult to cook, so I am just getting into freezing meals for 2.

        Reply
    • Susan says

      February 22, 2021 at 2:32 pm

      I tried reheating a portion in the oven and that fixed the problem I had after trying reheating in the microwave. Reheating in the oven is the way to go! It was as good as originally. I am so glad as this was so easy and delicious!

      Reply
    • Kim says

      February 24, 2021 at 4:44 pm

      Anytime I’m reheating something with a crust that I don’t want to get too brown i put a bit of aluminum foil on top.

      Reply
  7. Long says

    January 6, 2021 at 10:08 pm

    5 stars
    This looks absolutely scrumptious! You are so talented. Everything looks delicious, I’m ready to come over!

    Reply
  8. Angel says

    January 6, 2021 at 7:20 pm

    5 stars
    Could you use canned chicken in this instead?

    Reply
    • Jen says

      January 7, 2021 at 11:27 am

      Hi, Angel canned chicken will work great too! It will make your prep time a breeze. I hope you enjoy.

      Reply
  9. Karens says

    December 29, 2020 at 11:01 pm

    5 stars
    It was big hit with my family. Will be making this recipe again!

    Reply
  10. Kelly says

    December 22, 2020 at 11:38 pm

    5 stars
    Excellent recipe!!! Will definitely make again! Quick note; recipe ingredients include frozen peas but doesn’t include them in the directions

    Reply
    • Louise says

      February 18, 2021 at 9:08 pm

      it says frozen peas and carrots….would be in the same bag.

      Reply
  11. Kendra says

    December 17, 2020 at 11:21 pm

    I have made this multiple times and its sooo good and so easy!! Definitely a family fav!!

    Reply
  12. Richard Tunner says

    December 15, 2020 at 2:14 am

    5 stars
    It was a big hit with my family. I will be making this recipe again and again!

    Reply
  13. JoAnn M Berge says

    December 12, 2020 at 1:22 pm

    5 stars
    DELICIOUS! My husband hates pot pies but he ate 2 servings and asked me to make this again!
    I didn’t have the condensed soup so I just used chicken broth and thickened it up.
    Although I can’t wait to try the crescent rolls, I didn’t have those either so I just used refrigerated pie dough. Great recipe. Thanks!

    Reply
  14. Jimmy says

    November 2, 2020 at 9:26 pm

    5 stars
    This is a great basic recipe that can easily be tweaked to meet individual tastes.

    Reply
  15. Beryl says

    October 8, 2020 at 11:05 pm

    5 stars
    This is a great basic recipe that can easily be tweaked to meet individual tastes. You can substitute fresh vegetables for frozen, add additional seasonings…modify to your taste. I have never made biscuits from scratch so I was a bit apprehensive; they weren’t the pretties but tasted good. I’ll definitely make this again and work on my biscuit technique. Thanks for sharing a great recipe!

    Reply
  16. Rindi says

    August 3, 2020 at 8:23 pm

    Absolutely delicious!!! Husband approved!

    Reply
  17. Suzette says

    July 24, 2020 at 3:47 pm

    Anyone freeze a baked pie. So only have to heat. Wanting to make and send with my college kid

    Reply
  18. Ash says

    March 14, 2020 at 5:50 pm

    I made this as the recipe calls and it was good…but now I make some substitutions and love it. I Basically half the chicken (I use rotisserie so I don’t have to cook it), half the condensed soup (also used mushroom condensed soup and it’s awesome), no water, twice the poultry seasoning, add lots of Italian seasoning & fresh ground black pepper, use store bought pie crusts, brush milk all over the top, and use a pie dish of course. Comes out beautifully.

    Reply
    • Jen says

      March 15, 2020 at 7:53 am

      I am glad you are liking this recipe, Ash. It really is an easy recipe. We often use rotisserie chicken too. I love how quickly dinner can be made when we use them. Thanks so much for your suggestions.

      Reply
  19. Ron says

    March 2, 2020 at 10:53 pm

    What are the points and serving size for this? Nutritional information would be great so I can stay on track

    Reply
  20. Mandy says

    January 9, 2020 at 10:49 pm

    5 stars
    I have been cooking this recipe for a while now. I love how easy it is to make and the most importantly is that my very picky eating son loves this and knows there are vegetables in it and still requests it and always ask’s for seconds.

    Reply
  21. Janet says

    December 3, 2019 at 12:36 pm

    5 stars
    This is one of my favorites. It’s the best comfort food. My family loves it

    Reply
  22. Jennifer says

    December 1, 2019 at 7:52 pm

    Very easy. Perfect with leftover turkey from Thanksgiving! Yum!

    Reply
  23. Hanna Duong says

    December 1, 2019 at 6:20 pm

    5 stars
    I made this recipe times 1.5 since I have a bigger baking dish. Oh my goodness.. it is SO good! My boyfriend and I absolutely loved it. It’s super delicious! I had to add some seasoning salt but that’s only because I got the low sodium Cream of Chicken Soup. Also, I substituted turkey for the chicken because I had leftover turkey from thanksgiving dinner. This recipe is amazing!

    Reply
  24. Niki says

    October 29, 2019 at 7:39 pm

    I’ve made this numerous times. Best chicken pot pie recipe ever

    Reply
  25. Janet Bonnin says

    October 21, 2019 at 11:17 pm

    Made this recipe was very satisfied but wouldn’t cook the bottom for 20 minutes only for 15 got done to fast cooked the top for 20 minutes & it turned out great ! All & all great recipe ❤️

    Reply
  26. Jon says

    October 17, 2019 at 1:01 pm

    5 stars
    I made this today and it came out great. The only thing I did differently is that I boiled the chicken, I diced raw potatoes and boiled them till just tender, and I used chicken broth instead of water.

    It made a lot, I will be eating this for the rest of the week lol. Thanks for the recipes. I will definitely look at some of your others and give them a try too.

    Reply
  27. Nikole Woznicki says

    October 2, 2019 at 5:41 pm

    5 stars
    So I just made this recipe, and it was amazing! I did not do the bottom crust, but my husband said it would probably help hold everything in when scooping it out. But as far the the flavor, it was awesome. I didn’t use the poultry seasoning, I just baked the chicken with salt, pepper, Italian seasoning, and a bit of paprika, and soaked it in avocado oil before baking.

    Reply
  28. Christine Nursing S says

    September 28, 2019 at 12:31 pm

    5 stars
    Good

    Reply
  29. Faith says

    September 17, 2019 at 11:08 pm

    I made this but changed a few things. Took out the bottom crust because it was just to much crust. Added a extra bag of veggies and 8 oz of sour cream. My family loved it.

    Reply
  30. Katie says

    September 9, 2019 at 10:19 am

    4 stars
    I used 1 cup of cooking sherry instead of water. It was delicious!

    Reply
  31. Hannah says

    August 9, 2019 at 11:59 am

    Has anybody tried freezing this? Or how would I go about it if I followed every instruction and then froze it? Hoping I could make this as a bulk meal type thing when I meal prep

    Reply
  32. Padma says

    July 11, 2019 at 1:36 pm

    5 stars
    This recipe’s outcome was spot on as promised. We Indians like some spice and extra favour, so I developed flavours and added thyme which gave an amazing twist. Loved by all at home.
    I agree with one of the reviews about bottom crust, it is bit too much. So next time I will only have top crust.

    Reply
  33. Vslmar says

    June 24, 2019 at 7:07 pm

    5 stars
    Very tasty and easy. I added extra spices because of a comment I had read. Worked for our tastes. Next time I’ll just put an upper crust, was Just s little too much bread for us.
    Makes a huge dish. Would be great for a covered dish event with lots of people. Great leftovers.

    Reply
  34. Marissa says

    May 18, 2019 at 5:47 pm

    5 stars
    My family of 5 loved it and there were no leftovers!!! I made it in a 13×9 pan instead of a 11×13.

    Reply
  35. Tamara says

    May 9, 2019 at 6:37 pm

    I could eat this every night yum yum

    Reply
  36. Sewbusy says

    May 1, 2019 at 6:04 pm

    5 stars
    Love it!! Great healthy one dish meal.

    Reply
    • Whitney says

      July 16, 2020 at 11:43 pm

      How do you thaw the frozen potato and frozen vegetables mix?

      Reply
  37. Mike Cather says

    April 15, 2019 at 9:47 pm

    I made it tonight and it was very good, wife really liked it. Yes, I used a 13 x 9 x 2 inch pyrex dish. Some notes:

    1. I used Turkey meat. Sprouts sells fully cooked white meat Turkey in slabs about a half inch think, no need to cook raw chicken. I just diced the Turkey and got done a lot quicker.

    2. The Pillsbury crescent roll dough also comes as a single sheet without perforations; it’s easy to work with.

    3. Could not find 12 oz Peas/Carrots. Settled for a 10 oz bag of mixed vegs (corn, peas, carrots, green beans). The market also sells the mixed vegs in a 16 oz bag and after cooking this recipe once I’m sure the 16 oz bag will fit fine and be better. I defrosted these in the microwave.

    4. I used half of a 20 oz bag of the SImply Potatoes matchstick hash browns, we love these.

    5. We’ll get six servings out of this.

    Reply
  38. Cheryl says

    April 10, 2019 at 11:30 am

    5 stars
    Made this today and used rotisserie chicken and used 1 can of cream of mushroom and 1 can of cream of chicken, rather than 2 cans of cream of chicken. I also used the Pillsbury crescent sheets cuz they were easy to maneuver without breaking! Absolutely fantastic! Will make again! Thanks for the recipe!

    Reply
  39. Sherrie says

    March 14, 2019 at 3:32 pm

    5 stars
    Made this last night and my family loved it! I will most definitely be making again! Thank you!

    Reply
  40. Kayla says

    February 22, 2019 at 8:05 pm

    4 stars
    I made this and it was amazing! I live in a house with VERY picky eaters and they loved it!! The only different thing I did was I used a rotisserie chicken (because I just got off work and needed something quick) and cream of chicken with herb. Other than that I followed the directions exactly and this was super easy to cook after work. 10/10 would eat again.

    Reply
  41. Connie says

    February 18, 2019 at 11:24 am

    I will try this one soon

    Reply
  42. Kristy says

    January 21, 2019 at 6:38 pm

    5 stars
    A couple things:
    -I used rotisserie chicken (because I’m lazy). Just shredded it up and used it in the mixture.
    -I also used boxed chicken stock instead of water for flavor.
    -And since I made it for my husband and I (who aren’t the best with leftovers) I made half. I made the entire mixture but only used one can of crescent rolls. I used half (4 rolls) for the bottom and half for the top. I followed all the directions the same. I plan on freezing the rest of the filling and using it as a quick weeknight dinner in the future.
    Hope this helps those pairs out there! This is a yummy winter meal!

    Reply
    • Karen says

      February 24, 2021 at 9:37 am

      Great idea

      Reply
  43. Danielle says

    January 15, 2019 at 11:22 pm

    This recipe tasted great. However, there’s only two of us, so we had a lot of leftovers. That’s not the problem. The problem is that the crust became dough like again when we refrigerated it. Only did reheating it in the oven bring the crust back to normal. My husband wanted the leftovers to take for lunches at work, but that didn’t work out too great since he only has a microwave there. Is there anything I could do to prevent the crust from changing so much after it’s refrigerated other than reheating it in the oven?

    Reply
  44. Anne Flock says

    January 9, 2019 at 8:51 pm

    5 stars
    My husband and son gave me a 2 thumbs up for this dinner. . Easy to make and very yummy. Definitely will make again.

    Reply
    • Jen says

      January 10, 2019 at 11:00 am

      Anne, I am happy to hear your family enjoyed the pot pie. We make it often and my family always loves it.

      Reply
  45. Jessie says

    December 30, 2018 at 11:42 am

    These are wonderful. My family loves them. Has anyone ever tried to freeze these? How did it work? Would you just freeze the mixture and have to make the crust still the day of?

    Reply
    • Shelly says

      April 10, 2019 at 10:39 am

      I froze my second pie, uncooked. When I wanted to cook it, I put it in the fridge for the day to thaw. Then baked it. It took a bit longer to get the pie crust brown, but it was great. Perhaps a tad more watery than the pie I cooked the day I made these.

      Reply
  46. Sherry Doran says

    November 26, 2018 at 6:59 pm

    5 stars
    I made this tonight but used leftover turkey and it was a big hit! Great recipe, super easy, Thank you!

    Reply
  47. Lisa Goodman says

    October 21, 2018 at 7:06 pm

    5 stars
    I made this for dinner tonight. It came out amazing. Thank you for sharing it.

    Reply
  48. Adina says

    September 3, 2018 at 11:53 pm

    5 stars
    I made it. It is great. I would make this dish again. Thanks for your sharing!

    Reply
  49. Eric says

    July 26, 2018 at 2:57 pm

    5 stars
    Made this recepie for family the other night. I did use individual ramakins and omitted the bottom crust. It was a great hit and everyone was excited to be getting their own pot pie. Thanks for a great recepie!

    Reply
  50. Haley says

    May 17, 2018 at 12:09 am

    How many servings does this make ? How can it be adjusted to use a 13×9 casserole dish

    Reply
  51. karen richards says

    February 11, 2018 at 1:49 pm

    could you use rotisserie chicken?

    Reply
    • Jen says

      April 23, 2018 at 10:39 am

      Hi Karen! You sure can:)

      Reply
  52. Amy says

    January 23, 2018 at 7:17 pm

    just wanted to say that I love your recipes. Made this tonight with quarter tsp. each thyme and sage. Not usually a fan of crescent rolls but they were on sale and we had a lot of leftover chicken so I tried it. Fabulous! Thanks for all your hard work in keeping up this super blog.

    Reply
  53. Aunna says

    January 13, 2018 at 10:18 pm

    I just made 5 of these bad boys for gifts (I needed to get rid of some casserole dishes)… so easy and cost effective… 60 dollars and enough casserole to feed 10 people easy!

    Reply
  54. Barbara Kountzman says

    January 6, 2018 at 7:45 pm

    Made for dinner tonight. Changed recipe a little. Chicken broth instead of water. Cream of chicken soup with mushrooms and mixed vegetables (didn’t have peas and carrots at store). It was yummy even my husband agreed.

    Reply
  55. Kelsey says

    December 7, 2017 at 1:35 pm

    To do the vegetables for this fish, do I just let them sit out all day to thaw or do I need to steam/boil them??

    Reply
  56. Courtni says

    November 9, 2017 at 8:55 pm

    Wow, very good. I added some black pepper and cayenne pepper. It added a touch of kick, but I can tell it would have been just as good without it. I’ll be making this again.

    Reply
  57. Erika H says

    November 9, 2017 at 6:23 pm

    Say I used regular raw potatoes, how would I alter it? Maybe dice and boil to almost done before adding all together and baking? Thanks

    Reply
    • Jen says

      November 28, 2017 at 7:55 am

      Hi Erika! That is exactly what I would do. If you give it a try, be sure to let us know.

      Reply
      • Erika says

        December 11, 2017 at 10:20 pm

        I tried this tonight with a couple adjustments. I did cook some diced potatoes and put them in and it worked out great! I only one can of soup so it was a little watery and I used a can of corn, green beans and some freshly sliced carrots instead of frozen but still tasted awesome and I’ll remember to grab some next time I’m grocery shopping. This will be my go to pot pie recipe from now on.

        Reply
    • Meg says

      December 5, 2017 at 3:40 pm

      I was wondering how it turned out as well… I do not have frozen potatoes, only raw ones. :)

      Reply
  58. Ash says

    October 23, 2017 at 4:51 pm

    Wondering, as others have, about freezing this? Does it freeze well? How would you cook it from freezer?

    Reply
  59. Cathie says

    September 8, 2017 at 12:56 pm

    What size pan can I substitute for the 11″x13″ baking pan?

    Reply
  60. rae whiting says

    August 30, 2017 at 6:12 pm

    My family loves this casserole and it is so easy to make. I have to make two because they love it sooo much!

    Reply
  61. Janet says

    August 11, 2017 at 3:52 am

    Thank you for this recipe!!!

    Saved more money by making own very simple crescent roll dough,
    it has to chill overnight (or can go longer), but my one recipe makes
    the same as 2 tubes of crescent rolls.
    It takes a bit longer, but save money by cubing potatoes and cooking
    them first.

    Reply
  62. Kathleen says

    July 17, 2017 at 12:49 pm

    Thanks for sharing…chicken pot pie is one of my ‘go to’ meals for families (new baby, loss of a loved one) but it can get awkward depending on how many are in the family – will one suffice? Should I make two and guarantee there is enough for leftover? This takes care of the issue, and keeps things simple for me, making it a meat and veggie dish all together! : )

    Reply
    • Amy says

      October 28, 2017 at 3:18 pm

      My 17 year old made this and it was phenomenal! We used Pillsbury big and buttery crescent roles (they were the only ones available) and extra and chicken. We also used a bag of frozen mixed veggies instead of the peas and carrots. The recipe filled the entire 11×13 dish. I would say even with hearty eaters this would easily feed a family of 4 healthy eaters. The flavor was great and it was very filling. Will definitely make this again.

      Reply
  63. Louise Luneau says

    May 13, 2017 at 6:52 pm

    I made this for dinner tonight. It is great. I would make this dish again.

    Reply
  64. Gene Sloan says

    April 30, 2017 at 9:29 pm

    Very good, and easy to make even for a man. I made it twice. The second one I skipped the bottom crust. And only put flattened biscuits on top. The result was totally different and yet still good. And it was less carbs.

    Reply
  65. sue says

    April 6, 2017 at 8:43 pm

    Why would you post a recipe without the number of servings? Recipe is useless

    Reply
    • Nettie says

      March 8, 2019 at 11:33 pm

      I agree. I want to know that, AND, the nutrition and calorie list.

      Reply
      • Kas says

        July 9, 2019 at 4:41 pm

        Keep moving then. There are other recipes for condescending folks like you all. If you act this way with someone donating their time and energy to provide you with a meal idea, how do you act in everyday life? Sheesh! Shame on you.

        Reply
  66. Annie says

    March 29, 2017 at 6:13 pm

    Can I use a 13×9 casserole dish instead of a 11×13 with the same amount of ingredients?

    Reply
  67. Dana says

    March 15, 2017 at 9:18 pm

    THIS IS SO GOOD!!! A couple of thing S I tweaked from reading the comments: no bottom crust, sub water for chicken broth, add garlic and onion powder, cream of chicken with herbs. NOt bland at all!! It’s a huge hit in our household. Thank you!!

    Reply
  68. Marci says

    March 14, 2017 at 12:19 pm

    Please, has anybody tried freezing this dish? Thanks!

    Reply
  69. Pam H says

    February 7, 2017 at 10:08 pm

    Hubby says this one’s a 10 for sure & I agree!! Very tasty and easy!! Thanks for a great recipe!!

    Reply
  70. Ally says

    December 13, 2016 at 12:24 am

    I made this last night and thought it turned out great except that the bottom of the top layer was uncooked. I was embarrassed because we had company over for dinner and I didnt know how to remedy the problem! I even kept the casserole in the oven for almost 10-12 minutes longer because I read others having the same issue! Anyone have any suggestions? Would I have the same problem if I used a frozen pie crust? I even cut slits in the top like someone suggested, but that didn’t work.

    Reply
    • Gabby says

      January 4, 2018 at 11:09 pm

      How did you fix this problem? If you did. Mine did the same thing

      Reply
  71. Paige says

    December 10, 2016 at 10:54 pm

    This was soooo good! I did not use the outlet seasoning because I don’t really care for it. Instead, I used salt, pepper, onion powder, garlic powder, and parsley. Most of the seasoning was used cooking the chicken. I added additional salt and pepper and parsley before baking. My son said it was his. Ew favorite! Turned out so good!!!

    Reply
  72. Kay in FLA says

    December 1, 2016 at 7:59 am

    My husband is in love with this! I used the leftover turkey from Thanksgiving but will definitely make again with chicken. I could live with out the bottom crust but the hubs said no way, it’s perfect! Thank you!

    Reply
  73. Stephanie K says

    November 30, 2016 at 10:22 pm

    DELICIOUS!!! This was a huge hit!! Will make it again!!

    Reply
  74. Karen says

    November 11, 2016 at 7:28 pm

    I made this pot pie tonite and it was a huge hit, even with my grandson! I don’t like to change recipes the first time I make them. It actually drives me nuts when others totally tweak it and then rate it. Tweak it and put your own recipe on the site. I like constructive criticism, not do overs. My husband loved it but said it didn’t really need the dough on the bottom. But he gave it 2 thumbs up.. Anyway … wonderful! Thank you.

    Reply
  75. Patrice says

    November 10, 2016 at 6:37 pm

    I can use pie crust instead? Any adjustment that would be needed?

    Reply
    • Carol says

      January 27, 2018 at 11:17 am

      Ive seen recipes using pie crusts and puff pastry. Just google it.

      Reply
  76. Lisa Langston says

    October 25, 2016 at 6:35 am

    This looks delish! I am not a fan of cream soups, do you know a way to make this part homemade?
    Thank you for a great blog and yummy recipes!

    Reply
    • Becky says

      April 3, 2017 at 10:55 pm

      Lisa, I always replace cream soups in recipes for a simple “rue” idea. Equal parts butter and flour (I do a tbs of each and a 1-2 cups of milk). Melt butter in pan, don’t let it brown. Then add the flour until the rawness is out. A min or two. Again don’t let brown. Then add milk until disired texture and thickness. It will thicken as it cooks. Stir constantly. For cream of chicken I replace some milk for chicken stock. Season this mixture heavily. Otherwise it will be very blan. But don’t use to much salt!

      Reply
  77. Andrew says

    October 23, 2016 at 11:10 pm

    Made this tonight and it was amazing! Instead of letting the frozen stuff thaw, though, I steamed the veggies in the bag and cooked the potatoes with the onion as I cooked the chicken in a separate pan and baked the bottom layer – it definitely sped up the cooking time!

    Reply
  78. Julia Rasmussen says

    October 12, 2016 at 8:35 pm

    This dish was too good to be true! All we have is one corner piece left. I made this for my husband, 3 year old daughter & myself. We all had seconds! I did season the chicken very well (to my family’s liking), then sautéed the chopped onion in the same pan to absorb all the chicken drippings & seasoning. Also, instead of using plain cream of chicken soup I used ‘cream of chicken soup with seasoning’- just adds that much more flavor. The crust was not done when I first pulled it out and when I looked back at the recipe I realized I didn’t make slits for it to cook more thoroughly. With a few minor tweaks this recipe was a hit and will be making again! Definitely!! Thank you!

    Reply
  79. Elisa Barton says

    October 5, 2016 at 9:28 am

    I made this for company and it was yummy. I did make few adjustments after reading through the comments.
    1)Used 1 can cream of chicken w/herbs, 1 can cream of celery
    2) Added about 2 Ts white wine before adding soup to veggie/chicken mix.
    3) Added about 2 ts Italian seasoning
    I baked the bottom layer of crescents in the afternoon, as well as making the filling. When I was ready to bake it for dinner, I put the filling into the pan, then the top layer of crescents and baked.
    This was a great easy recipe that makes enough for a group. I will be making this again. Thanks!

    Reply
  80. Karen says

    October 2, 2016 at 9:07 pm

    I’ve made this for years, but I make individual pies by putting 2 cresants together and use cream cheese and a tablespoon of melted butter instead of the soup. Plus trying to use up leftovers, you can use mashed potatoes.

    Reply
  81. Cindy says

    October 2, 2016 at 1:40 pm

    I have never thought of making this into a casserole until I saw this!! I make something similar to this and use a can of Veg-All! I use pie crusts but will have to try this with the crescent rolls!

    Reply
    • stixman says

      October 4, 2017 at 5:30 am

      cresent roll never heard of them in uk is there eqivualemt product i can use

      Reply
  82. Carrie says

    September 23, 2016 at 5:20 pm

    Could this be made ahead of time and frozen? How do you think it would reheat? Would the crust get soggy?

    Reply
  83. Dawn says

    September 18, 2016 at 5:51 pm

    Just made this tonight! Excellent! We all loved it!! Thanks!!

    Reply
  84. MKW says

    August 29, 2016 at 2:28 pm

    adding celery salt to pie crust makes a wonderful pot pie so could try that with crescent rolls too. huge hit in our hosue

    Reply
  85. Stephanie Bingham says

    May 3, 2016 at 9:37 am

    How can I make this using an 11×15 casserole pan?

    Reply
  86. Stacey says

    March 10, 2016 at 10:59 pm

    My family loved this tonight, I went to get the engrwdients and by the crescent rolls found a crescent roll sheet without the cut outs it helped on time by a little. It was great. Thanks

    Reply
  87. Sierra says

    February 17, 2016 at 9:51 pm

    This recipe lacks flavor. It’s pretty bland. I followed directions exactly, used all the same ingredients. I even added spices to add some flavor but it didn’t help much. It turned out right, I mean it’s just like the picture just doesn’t taste great. It is a good base recipe but if I made it again I would have to come up with some adjustment.

    Reply
    • Christa says

      August 25, 2016 at 12:32 pm

      Have you tried switching one of the cans of Cream of Chicken to Cream of mushroom?

      Reply
      • Patty says

        January 11, 2020 at 1:59 pm

        4 stars
        I did only because I didn’t have both and it still was delicious! I also added a wonderful blend of spices to the chicken as I sautéd it. (paprika, onion, salt, red bell pepper, etc.) They both definitely enhanced the flavor a lot!

        Reply
    • Sarah says

      October 1, 2016 at 9:27 pm

      Try seasoning your chicken the way you would if you were just eating that on its on. I used salt pepper and adobo.super good but not too much.

      Reply
    • Darcy says

      November 27, 2016 at 7:29 pm

      Have you ever tasted a chicken pot pie that actually has a lot of flavor?? I havent, this looks great! Got the mixture ready now, and it tastes like pot pie should!

      Reply
    • Alicia says

      September 9, 2017 at 8:37 am

      I often add a lottle diced celery too

      Reply
    • Carol says

      January 27, 2018 at 11:15 am

      Garlic salt

      Reply
  88. Beth says

    February 9, 2016 at 10:44 pm

    Has anyone tried freezing this recipe?

    Reply
  89. Dee says

    January 26, 2016 at 9:08 am

    besides the delicious recipes, I love how easy it is to print the recipes…so many sites don’t have that option…

    Reply
  90. Linh says

    January 18, 2016 at 12:30 pm

    Tried this last night. It was really simple to make and tasted good! One thing I’d probably try next time is replace the top crust with pasty dough so it’s more flaky.

    Reply
  91. Lori says

    December 8, 2015 at 6:55 pm

    Loved this recipe it turned out great! I used the leftover turkey we had from thanksgiving insteainstead of chicken. And if you use cresent dough sheets it saves a little time :)

    Reply
    • Katie says

      August 22, 2016 at 8:59 pm

      Thank you I’ll have to try that next time. It was kind of annoying to have to fix the lines.

      Reply
  92. Jo Ellen says

    December 5, 2015 at 2:28 pm

    Where is the recipe for crock pot beef stew that was on Pinterest? When I click on the peef stew I get the recipe for chicken pot pie.

    Reply
  93. Heather says

    November 30, 2015 at 8:49 pm

    I made this for dinner tonight it was absolutely delicious!!!! Thank you! ?

    Reply
  94. Kristin says

    November 5, 2015 at 8:03 pm

    I am going to try this tonight, but I don’t have frozen veggies on hand, I will use canned strained and hope it’s not too gooey. Also, I am going to pan fry my chicken and onions from raw while baking my bottom crust.

    Reply
    • Lisa S. says

      December 24, 2019 at 8:30 pm

      I pan “grilled” my chicken and it was very good. Also, I used 2 cans of mixed vegetables and only 1 can of the soup and 1/2 can of milk. It was a quick and delicious meal.

      Reply
  95. Jessica says

    October 29, 2015 at 5:14 pm

    This looks great! Do you thinking making this the day before and popping it in the oven once you’re home from work would be ok? Or would that make the bottom crust soggy? Just trying to figure out how far I could go in the make ahead process for a quick weeknight meal. Thanks!

    Reply
    • Carolleenurse07@yahoo.com says

      April 20, 2016 at 4:33 pm

      I just cut up boneless chicken breaststroke with chopped onions and cooked in crock pot on high for a few hrs. And added two cans of well drained veggies a can of cooked sliced potatoes and 2 cans of the soup with seasonings. Kept it on low (or warm) for 1/2 HR. easy, fix crust as suggested. I also added quarter stick of butter to slow cooker pot .

      Reply
    • Genevieve says

      February 3, 2017 at 7:23 pm

      I would not put a bottom crust if you’re going to do that or it will get soggy.

      Reply
      • Mary says

        December 2, 2017 at 1:15 pm

        You could make the filling the night before and then assemble the casserole with your crescent rolls when you’re ready to bake it, that won’t take more than a few minutes. Good luck!

        Reply
  96. Brittany Garza says

    October 27, 2015 at 3:44 pm

    I only have one roll of crescent rolls- suggestions?

    Reply
    • John Dalgleish says

      September 2, 2016 at 9:41 pm

      Don’t make a bottom crust

      Reply
      • Mary says

        January 14, 2019 at 11:50 am

        4 stars
        Hi.
        Wondering if I could use the crescent roll bottom but top this with mash potatoes instead of crust?

        Hope someone reply’s quickly, wanted to make this today ….

        Reply
        • Jen says

          January 14, 2019 at 5:33 pm

          Hi John!I bet that would make for a great variation. I would wait and put the mashed on towards the end. Be sure to let us know how this turns out for you. It sounds delish!

          Reply
  97. Samara says

    October 27, 2015 at 12:29 pm

    Do the bottom crescent rolls not burn when you bake it all together since they are prebaked??

    Reply
    • Sue Russell says

      January 7, 2017 at 5:55 pm

      No the bottom does not burn as there is moisture in the sauce. It also does not get soggy. The crescents make this pot pie awesome.

      Reply
  98. Eunice says

    October 26, 2015 at 7:27 pm

    Yummy!!!! Will definitely make this again. I cooked my chicken in the crock pot and made this yummy dish after work.

    Reply
  99. Michelle James says

    October 2, 2015 at 6:36 am

    This looks really good. We love chicken pot pie at our house and this looks even better with the crescent rolls. I pinned! Thanks for sharing at #HomeMattersParty

    Reply
  100. Ronda in K3 says

    September 14, 2015 at 12:37 pm

    I just LOVE that you put a picture of the ingredient packages along with the recipe. Talk about knowing at a glance what is needed!!! ;-)

    Reply
    • John says

      November 3, 2017 at 10:58 am

      How ma y servings?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi There

Welcome, I'm Jen

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

recipes in your inbox

Subscribe for all the latest deliciousness

As Seen On:

Disclosure Policy | Disclaimer | Privacy Policy | Contact Us
Copyright ©2021, CincyShopper. All Rights Reserved.
Design by Pixel Me Designs