Chicken Pot Pie Casserole
on Sep 14, 2015, Updated Jan 30, 2024
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.
subscribe for all the latest deliciousness
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…
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!
cresent roll never heard of them in uk is there eqivualemt product i can use
Could this be made ahead of time and frozen? How do you think it would reheat? Would the crust get soggy?
Just made this tonight! Excellent! We all loved it!! Thanks!!
adding celery salt to pie crust makes a wonderful pot pie so could try that with crescent rolls too. huge hit in our hosue
How can I make this using an 11×15 casserole pan?
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
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.
Have you tried switching one of the cans of Cream of Chicken to Cream of mushroom?
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!
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.
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!
I often add a lottle diced celery too
Garlic salt
Has anyone tried freezing this recipe?
besides the delicious recipes, I love how easy it is to print the recipes…so many sites don’t have that option…
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.
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 :)
Thank you I’ll have to try that next time. It was kind of annoying to have to fix the lines.
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.
I made this for dinner tonight it was absolutely delicious!!!! Thank you! ?
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.
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.
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!
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 .
I would not put a bottom crust if you’re going to do that or it will get soggy.
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!
I only have one roll of crescent rolls- suggestions?
Don’t make a bottom crust
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 ….
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!
Do the bottom crescent rolls not burn when you bake it all together since they are prebaked??
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.
Yummy!!!! Will definitely make this again. I cooked my chicken in the crock pot and made this yummy dish after work.
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
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!!! ;-)
How ma y servings?