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
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.
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.
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.
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.
We had one piece left of this casserole and I am looking forward to heating it in the microwave for lunch today. YUM!
Do you have a favorite fall casserole that you make quickly during the fall and winter months?
Chicken Pot Pie Casserole
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.
Looking for other comfort foods to enjoy this fall? Be sure to see these other recipes that I have shared…
Ronda in K3 says
September 14, 2015 at 12:37 pmI just LOVE that you put a picture of the ingredient packages along with the recipe. Talk about knowing at a glance what is needed!!! ;-)
John says
November 3, 2017 at 10:58 amHow ma y servings?
Michelle James says
October 2, 2015 at 6:36 amThis 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
Eunice says
October 26, 2015 at 7:27 pmYummy!!!! Will definitely make this again. I cooked my chicken in the crock pot and made this yummy dish after work.
Samara says
October 27, 2015 at 12:29 pmDo the bottom crescent rolls not burn when you bake it all together since they are prebaked??
Sue Russell says
January 7, 2017 at 5:55 pmNo 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.
Brittany Garza says
October 27, 2015 at 3:44 pmI only have one roll of crescent rolls- suggestions?
John Dalgleish says
September 2, 2016 at 9:41 pmDon’t make a bottom crust
Mary says
January 14, 2019 at 11:50 amHi.
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 ….
Jen says
January 14, 2019 at 5:33 pmHi 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!
Jessica says
October 29, 2015 at 5:14 pmThis 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!
[email protected] says
April 20, 2016 at 4:33 pmI 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 .
Genevieve says
February 3, 2017 at 7:23 pmI would not put a bottom crust if you’re going to do that or it will get soggy.
Mary says
December 2, 2017 at 1:15 pmYou 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!
Kristin says
November 5, 2015 at 8:03 pmI 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.
Heather says
November 30, 2015 at 8:49 pmI made this for dinner tonight it was absolutely delicious!!!! Thank you! ?
Jo Ellen says
December 5, 2015 at 2:28 pmWhere 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.
Lori says
December 8, 2015 at 6:55 pmLoved 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 :)
Katie says
August 22, 2016 at 8:59 pmThank you I’ll have to try that next time. It was kind of annoying to have to fix the lines.
Linh says
January 18, 2016 at 12:30 pmTried 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.
Dee says
January 26, 2016 at 9:08 ambesides the delicious recipes, I love how easy it is to print the recipes…so many sites don’t have that option…
Beth says
February 9, 2016 at 10:44 pmHas anyone tried freezing this recipe?
Sierra says
February 17, 2016 at 9:51 pmThis 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.
Christa says
August 25, 2016 at 12:32 pmHave you tried switching one of the cans of Cream of Chicken to Cream of mushroom?
Sarah says
October 1, 2016 at 9:27 pmTry 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.
Darcy says
November 27, 2016 at 7:29 pmHave 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!
Alicia says
September 9, 2017 at 8:37 amI often add a lottle diced celery too
Carol says
January 27, 2018 at 11:15 amGarlic salt
Stacey says
March 10, 2016 at 10:59 pmMy 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
Stephanie Bingham says
May 3, 2016 at 9:37 amHow can I make this using an 11×15 casserole pan?
MKW says
August 29, 2016 at 2:28 pmadding celery salt to pie crust makes a wonderful pot pie so could try that with crescent rolls too. huge hit in our hosue
Dawn says
September 18, 2016 at 5:51 pmJust made this tonight! Excellent! We all loved it!! Thanks!!
Cindy says
October 2, 2016 at 1:40 pmI 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!
Karen says
October 2, 2016 at 9:07 pmI’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.
Elisa Barton says
October 5, 2016 at 9:28 amI 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!
Julia Rasmussen says
October 12, 2016 at 8:35 pmThis 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!
Andrew says
October 23, 2016 at 11:10 pmMade 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!
Lisa Langston says
October 25, 2016 at 6:35 amThis 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!
Becky says
April 3, 2017 at 10:55 pmLisa, 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!
Patrice says
November 10, 2016 at 6:37 pmI can use pie crust instead? Any adjustment that would be needed?
Carol says
January 27, 2018 at 11:17 amIve seen recipes using pie crusts and puff pastry. Just google it.
Karen says
November 11, 2016 at 7:28 pmI 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.
Stephanie K says
November 30, 2016 at 10:22 pmDELICIOUS!!! This was a huge hit!! Will make it again!!
Kay in FLA says
December 1, 2016 at 7:59 amMy 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!
Paige says
December 10, 2016 at 10:54 pmThis 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!!!
Ally says
December 13, 2016 at 12:24 amI 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.
Gabby says
January 4, 2018 at 11:09 pmHow did you fix this problem? If you did. Mine did the same thing
Pam H says
February 7, 2017 at 10:08 pmHubby says this one’s a 10 for sure & I agree!! Very tasty and easy!! Thanks for a great recipe!!
Marci says
March 14, 2017 at 12:19 pmPlease, has anybody tried freezing this dish? Thanks!
Dana says
March 15, 2017 at 9:18 pmTHIS 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!!
Annie says
March 29, 2017 at 6:13 pmCan I use a 13×9 casserole dish instead of a 11×13 with the same amount of ingredients?
sue says
April 6, 2017 at 8:43 pmWhy would you post a recipe without the number of servings? Recipe is useless
Nettie says
March 8, 2019 at 11:33 pmI agree. I want to know that, AND, the nutrition and calorie list.
Gene Sloan says
April 30, 2017 at 9:29 pmVery 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.
Louise Luneau says
May 13, 2017 at 6:52 pmI made this for dinner tonight. It is great. I would make this dish again.
Kathleen says
July 17, 2017 at 12:49 pmThanks 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! : )
Amy says
October 28, 2017 at 3:18 pmMy 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.
Janet says
August 11, 2017 at 3:52 amThank 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.
rae whiting says
August 30, 2017 at 6:12 pmMy family loves this casserole and it is so easy to make. I have to make two because they love it sooo much!
Erika H says
November 9, 2017 at 6:23 pmSay I used regular raw potatoes, how would I alter it? Maybe dice and boil to almost done before adding all together and baking? Thanks
Jen says
November 28, 2017 at 7:55 amHi Erika! That is exactly what I would do. If you give it a try, be sure to let us know.
Erika says
December 11, 2017 at 10:20 pmI 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.
Meg says
December 5, 2017 at 3:40 pmI was wondering how it turned out as well… I do not have frozen potatoes, only raw ones. :)
Courtni says
November 9, 2017 at 8:55 pmWow, 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.
Kelsey says
December 7, 2017 at 1:35 pmTo 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??
Barbara Kountzman says
January 6, 2018 at 7:45 pmMade 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.
Aunna says
January 13, 2018 at 10:18 pmI 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!
Amy says
January 23, 2018 at 7:17 pmjust 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.
karen richards says
February 11, 2018 at 1:49 pmcould you use rotisserie chicken?
Jen says
April 23, 2018 at 10:39 amHi Karen! You sure can:)
Haley says
May 17, 2018 at 12:09 amHow many servings does this make ? How can it be adjusted to use a 13×9 casserole dish
Eric says
July 26, 2018 at 2:57 pmMade 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!
Adina says
September 3, 2018 at 11:53 pmI made it. It is great. I would make this dish again. Thanks for your sharing!
Lisa Goodman says
October 21, 2018 at 7:06 pmI made this for dinner tonight. It came out amazing. Thank you for sharing it.
Sherry Doran says
November 26, 2018 at 6:59 pmI made this tonight but used leftover turkey and it was a big hit! Great recipe, super easy, Thank you!
Jessie says
December 30, 2018 at 11:42 amThese 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?
Shelly says
April 10, 2019 at 10:39 amI 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.
Anne Flock says
January 9, 2019 at 8:51 pmMy husband and son gave me a 2 thumbs up for this dinner. . Easy to make and very yummy. Definitely will make again.
Jen says
January 10, 2019 at 11:00 amAnne, I am happy to hear your family enjoyed the pot pie. We make it often and my family always loves it.
Danielle says
January 15, 2019 at 11:22 pmThis 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?
Kristy says
January 21, 2019 at 6:38 pmA 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!
Connie says
February 18, 2019 at 11:24 amI will try this one soon
Kayla says
February 22, 2019 at 8:05 pmI 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.
Sherrie says
March 14, 2019 at 3:32 pmMade this last night and my family loved it! I will most definitely be making again! Thank you!
Cheryl says
April 10, 2019 at 11:30 amMade 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!
Mike Cather says
April 15, 2019 at 9:47 pmI 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.
Sewbusy says
May 1, 2019 at 6:04 pmLove it!! Great healthy one dish meal.
Tamara says
May 9, 2019 at 6:37 pmI could eat this every night yum yum
Marissa says
May 18, 2019 at 5:47 pmMy family of 5 loved it and there were no leftovers!!! I made it in a 13×9 pan instead of a 11×13.