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…
Thank 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.
Thanks 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! : )
My 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.
I made this for dinner tonight. It is great. I would make this dish again.
Very 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.
Why would you post a recipe without the number of servings? Recipe is useless
I agree. I want to know that, AND, the nutrition and calorie list.
Keep moving then. There are other recipes for condescending folks like you all. If you act this way with someone donating their time and energy to provide you with a meal idea, how do you act in everyday life? Sheesh! Shame on you.
Can I use a 13×9 casserole dish instead of a 11×13 with the same amount of ingredients?
THIS 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!!
Please, has anybody tried freezing this dish? Thanks!
Hubby says this one’s a 10 for sure & I agree!! Very tasty and easy!! Thanks for a great recipe!!
I 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.
How did you fix this problem? If you did. Mine did the same thing