Chicken Pot Pie Casserole

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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 - 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.

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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

4.83 from 81 votes

Chicken Pot Pie Casserole

By: Jen CIncyshopper

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.
Like this recipe? Rate and comment below!

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

About Jen Cincyshopper

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.

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171 Comments

  1. 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.

    1. 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

  2. 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.

    1. 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

  3. 5 stars
    it was easy and tasted great, I love it and will make it again . I did add some additional seasoning to the chicken .

  4. 5 stars
    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.

    1. 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.

  5. 5 stars
    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.

  6. 4 stars
    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!

  7. 5 stars
    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.