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…
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.
Can you add milk instead of water or 1 can milk and 1 cup chicken broth
Pie crust would be much better, (the roll out kind). This one is kinda doughy.
Can you use a pie crust instead?
I use the crescent roll sheets, then I’m not trying to stretch the sheets out. I also saute my chicken breasts with more seasoning, my favorite one to use is Kickin Chicken! I’ve tried different veggies, with/without potatoes and my husband and son eat it regardless! My 22 year old is not a fan of chicken pot pie so she’s on her own!
Can you freeze this Pot Pie? If so, before or after it’s bakes?
I found if I trade 2 of the cans of Cream of chicken soup for Cream of celery, replace the water with chicken broth and add thyme and a little nutmeg it is got alot more flavor.
I REALLY want to like this recipe. I made it twice, the second time with more spices in hopes of a better outcome. My husband loves chicken pot pie so I’m looking for a good copycat. This is not it. It is Soo bland no one wants to finish the leftovers. So disappointed.
Hi Taylor! I am so sorry this recipe was not right for your family. We really like it and many enjoy the recipe. I hope you find a quick and easy Chicken Pie variation that your family enjoys.
I give it 5 stars because it gives u the proper preparation methods….. As far as making the filling I don’t believe in… Use this method for cooking but make it your own style of food…. I used frozen mixed veggies frozen broccoli florets for veggies with sauteed onions and garlic with salt pepper and paprika for a smoky flavor…. Best of all I used a rotisserie chicken precooked from store with an original crescent roll at bottom and flaky butter crescent roll on top…. Make it your own way every time for it likings
Try it using cream of chicken with herbs and using chicken stock in place of the water.
Love the nice easy recipe. One question though. You said you were looking forward to having the leftovers for lunch. Were they actually still there or did your lunch end up as something else? If it were me, I would have had a midnight snack and you would have missed out on your lunch! LOL
I love a quick and easy recipe for good old fashioned meals. Though this turns out good everytime, I just find that it is simply not as good reheated. The crust turns out too mushy when microwaved. I also had difficulty in trying to stretch one can of crossaints on the bottom of pan. It became super thin and had holes everywhere. I suggest adding an extra 1/2 can on the bottom and another 1/2 to the top, so you are not spending 20 minutes trying to pinch, stretch and press the dough up the sides, making it super thin. My husband and I love this recipe for chicken pot pie. Its so easy. We also sub rotisserie chicken and use chicken broth instead of water, extra seasoning and pepper for more flavor and leave out potatoes and substitute with corn. Will try next time with extra crossaints added to it and try reheating in the oven.
Made the dish for my moms care home. They loved it. So easy to make . Smells delicious and looks great.