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…
Made this last night. Filling was excellent but the crescent rolls for the crust was way too much bread for this casserole. The crust on the bottom was all soggy even though I pre-baked it according to the recipe. The top crust was nice and golden brown, but it seemed I was just eating crescent rolls and not a pot pie. Will try next time with just a light pie crust on top since the filling was very good.
I have made this recipe multiple times and I absolutely love it!! I usually make this batch and split the croissant dough and filling up between 4-6 dishes to make individual servings as well as 2-3 people servings and save them in the freezer for days I don’t feel like cooking. ABSOLUTELY AMAZING!! thank you for sharing this recipe. Also, I normally don’t have cream of chicken soup so I just make a quick 2 can recipe that I find online and mix the poultry seasoning into it. Super easy!
Made this tonight. I used some steak fries I thawed in microwave and diced. Bag of mixed veggies with corn, beans, peas and carrots. Simmered on stovetop with chicken broth instead of water until bottom crust was ready. I also added thyme. It turned out fabulous!
Great. I went heavy on the chicken cause I like it that way. I like cooking the bottoms layer a little first. Turned out really good even to my non pot pie eater.
I love this recipe so much and use rotisserie chicken! Have been enjoying this for a year now – so comforting and not too much prep. I have a two-year-old who also loves it!
We love this! It was delicious and easy. I loved the way the crust on top crisped up. My only problem, and an hoping someone can help me out with some direction, was that when I reheated leftovers in the mucrowave, the nice crispy crust turned very fought (like raw dough) from the humidity in the microwave due to the moist nature of the other ingredients. I did not get reheating in the oven due to fear of overthrowing the top crust. Maybe that would have worked. If anybody has a recommendation of how to reheat without making the crust doughy, I would appreciate it. I am considering making smaller casseroles and just freezing one. Half is about perfect for us for a meal. It was absolutely good enough to do whatever it takes to work out the one little kink!!!!!!!
I make this recipe into individual sizes and freeze often. I always use the oven to re-heat. I normally put it in at 350-400 degrees Fahrenheit and let it cook for 8 minutes. Then poke holes into the top to cook the middle for another 5-10 minutes. The crust doesn’t come out burnt or doughy when I do this. Hope this helps! :)
Thank you so much!! I tried reheating in the oven, and it was great! I am also very glad to know it can be frozen as well. It is just two of us and health issues make some days too difficult to cook, so I am just getting into freezing meals for 2.
What kind of container do you use for single servings – frozen ?
I tried reheating a portion in the oven and that fixed the problem I had after trying reheating in the microwave. Reheating in the oven is the way to go! It was as good as originally. I am so glad as this was so easy and delicious!
Anytime I’m reheating something with a crust that I don’t want to get too brown i put a bit of aluminum foil on top.
I have made this recipe for many years before I ever saw this one. I used Veg-All and 2 pie crust in a pie pan. So delicious. I will definitely try this because I love Cresant rolls.
Thank you so much for something different.
This looks absolutely scrumptious! You are so talented. Everything looks delicious, I’m ready to come over!
Could you use canned chicken in this instead?
Hi, Angel canned chicken will work great too! It will make your prep time a breeze. I hope you enjoy.
It was big hit with my family. Will be making this recipe again!
Excellent recipe!!! Will definitely make again! Quick note; recipe ingredients include frozen peas but doesn’t include them in the directions
it says frozen peas and carrots….would be in the same bag.
I have made this multiple times and its sooo good and so easy!! Definitely a family fav!!
It was a big hit with my family. I will be making this recipe again and again!
DELICIOUS! My husband hates pot pies but he ate 2 servings and asked me to make this again!
I didn’t have the condensed soup so I just used chicken broth and thickened it up.
Although I can’t wait to try the crescent rolls, I didn’t have those either so I just used refrigerated pie dough. Great recipe. Thanks!
This is a great basic recipe that can easily be tweaked to meet individual tastes.
This is a great basic recipe that can easily be tweaked to meet individual tastes. You can substitute fresh vegetables for frozen, add additional seasonings…modify to your taste. I have never made biscuits from scratch so I was a bit apprehensive; they weren’t the pretties but tasted good. I’ll definitely make this again and work on my biscuit technique. Thanks for sharing a great recipe!
Absolutely delicious!!! Husband approved!
Anyone freeze a baked pie. So only have to heat. Wanting to make and send with my college kid
I made this as the recipe calls and it was good…but now I make some substitutions and love it. I Basically half the chicken (I use rotisserie so I don’t have to cook it), half the condensed soup (also used mushroom condensed soup and it’s awesome), no water, twice the poultry seasoning, add lots of Italian seasoning & fresh ground black pepper, use store bought pie crusts, brush milk all over the top, and use a pie dish of course. Comes out beautifully.
I am glad you are liking this recipe, Ash. It really is an easy recipe. We often use rotisserie chicken too. I love how quickly dinner can be made when we use them. Thanks so much for your suggestions.
What are the points and serving size for this? Nutritional information would be great so I can stay on track
I have been cooking this recipe for a while now. I love how easy it is to make and the most importantly is that my very picky eating son loves this and knows there are vegetables in it and still requests it and always ask’s for seconds.