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.
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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…
I will try this one soon
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!
Great idea
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?
My husband and son gave me a 2 thumbs up for this dinner. . Easy to make and very yummy. Definitely will make again.
Anne, I am happy to hear your family enjoyed the pot pie. We make it often and my family always loves it.
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?
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.
I made this tonight but used leftover turkey and it was a big hit! Great recipe, super easy, Thank you!
I made this for dinner tonight. It came out amazing. Thank you for sharing it.
I made it. It is great. I would make this dish again. Thanks for your sharing!
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!
How many servings does this make ? How can it be adjusted to use a 13×9 casserole dish
could you use rotisserie chicken?
Hi Karen! You sure can:)
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.
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!
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.
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??
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.
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
Hi Erika! That is exactly what I would do. If you give it a try, be sure to let us know.
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.
I was wondering how it turned out as well… I do not have frozen potatoes, only raw ones. :)
Wondering, as others have, about freezing this? Does it freeze well? How would you cook it from freezer?
What size pan can I substitute for the 11″x13″ baking pan?
My family loves this casserole and it is so easy to make. I have to make two because they love it sooo much!