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…
Has anybody tried freezing this? Or how would I go about it if I followed every instruction and then froze it? Hoping I could make this as a bulk meal type thing when I meal prep
This recipe’s outcome was spot on as promised. We Indians like some spice and extra favour, so I developed flavours and added thyme which gave an amazing twist. Loved by all at home.
I agree with one of the reviews about bottom crust, it is bit too much. So next time I will only have top crust.
Very tasty and easy. I added extra spices because of a comment I had read. Worked for our tastes. Next time I’ll just put an upper crust, was Just s little too much bread for us.
Makes a huge dish. Would be great for a covered dish event with lots of people. Great leftovers.
My family of 5 loved it and there were no leftovers!!! I made it in a 13×9 pan instead of a 11×13.
I could eat this every night yum yum
I made this vegetarian by added vegan chicken, skipped the bottom layer of crescent rolls and added some cheddar but otherwise stuck to the recipe. My husband absolutely loved it!
Love it!! Great healthy one dish meal.
How do you thaw the frozen potato and frozen vegetables mix?
I made it tonight and it was very good, wife really liked it. Yes, I used a 13 x 9 x 2 inch pyrex dish. Some notes:
1. I used Turkey meat. Sprouts sells fully cooked white meat Turkey in slabs about a half inch think, no need to cook raw chicken. I just diced the Turkey and got done a lot quicker.
2. The Pillsbury crescent roll dough also comes as a single sheet without perforations; it’s easy to work with.
3. Could not find 12 oz Peas/Carrots. Settled for a 10 oz bag of mixed vegs (corn, peas, carrots, green beans). The market also sells the mixed vegs in a 16 oz bag and after cooking this recipe once I’m sure the 16 oz bag will fit fine and be better. I defrosted these in the microwave.
4. I used half of a 20 oz bag of the SImply Potatoes matchstick hash browns, we love these.
5. We’ll get six servings out of this.
Made this today and used rotisserie chicken and used 1 can of cream of mushroom and 1 can of cream of chicken, rather than 2 cans of cream of chicken. I also used the Pillsbury crescent sheets cuz they were easy to maneuver without breaking! Absolutely fantastic! Will make again! Thanks for the recipe!
Made this last night and my family loved it! I will most definitely be making again! Thank you!
I made this and it was amazing! I live in a house with VERY picky eaters and they loved it!! The only different thing I did was I used a rotisserie chicken (because I just got off work and needed something quick) and cream of chicken with herb. Other than that I followed the directions exactly and this was super easy to cook after work. 10/10 would eat again.