Chicken Pot Pie Casserole
on Sep 14, 2015, Updated Jan 30, 2024
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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.
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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…
You should add a note about what to do if someone hadn’t thawed out the vegetables I forgot to myself and now need to figure out how much extra time to cook it for.
Hi Daryn! I will be sure to add that note for everyone. I am sorry you ran into that issue. I hope you enjoyed the Chicken Pot Pie with Crescent Rolls after the additional cook time. Have a great day and thanks for the suggestion. -Jen
Can I prepare this a few hours ahead of time, refrigerate it, and then put it in the oven later? I’m making for a friend who just had a baby, but I’m worried the bottom crescent roll crust could become soggy if I wait too long.
Hi Mary Kate! That’s so sweet of you to help a friend with dinners after having a baby:) I have not tried assembling ahead of time. But, I would think it would work perfectly fine. It may require a bit more baking time or need to be brought to temp before reheating. I would also be sure to tent the top with aluminum foil if the chicken casserole gets to be dark on the top. I hope this helps. If you give this method of making ahead a try, please let us know. I will plan to test this recipe next week by making ahead. Thanks-Jen
it was easy and tasted great, I love it and will make it again . I did add some additional seasoning to the chicken .
This casserole was really delicious. I’m don’t love Chicken PotPie usually but this was extremely good. My husband loved it too. Nice and saucy. You should try it.
What size crescent roll cans do you use for this recipe?
I have not made this but by the pictures, it looks like you need 8 triangles for the bottom crust and 8 for the top crust, so I am assuming 2 rolls of 8 crescent rolls.
I used to not care for chicken pot pie and neither did my husband and kids. But ever since finding this recipe it has actually become a regular meal we make at our house.
Family loved it and it was easy. I didn’t use 2 cans of the soup, it just seemed like it was going to be too watery. Glad I didn’t because 1 was just the consistency we liked.
Thanks again!
Quick easy and delicious. Will be making again.
Sounds delicious! I just want to give a time saving tip. I use the frozen chopped onions as well of other frozen chopped and sliced vegetables.
I have made this three times now. It’s amazing. Love it and my family loves it.