Description
This Easy Chicken Pot Pie Casserole recipe is a cozy family favorite made with creamy chicken filling, mixed vegetables, and a golden crescent roll or biscuit crust. Perfect for a comforting weeknight dinner, it’s quick to make, feeds a crowd, and reheats beautifully. A must-try for fans of chicken casserole, one-pan meals, and hearty American comfort food.
Ingredients
2 cups cooked chicken (shredded)
2 cups frozen mixed vegetables (thawed slightly)
1 can cream of chicken soup (10.5 oz)
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional)
1 can crescent roll dough or biscuit dough
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Shred the cooked chicken into bite-sized pieces and thaw the frozen vegetables.
3. In a large bowl, mix together the chicken, vegetables, cream of chicken soup, milk, garlic powder, black pepper, and cheddar cheese (if using).
4. Spread the mixture evenly into the prepared baking dish.
5. Unroll the crescent dough or place the biscuit dough on top of the filling. If using crescent rolls, pinch the seams together.
6. Bake for 25 to 30 minutes, or until the top is golden brown and the filling is bubbling.
7. Let rest for 5 minutes before serving.
Notes
This casserole is a great use for leftover rotisserie chicken.
You can substitute puff pastry or homemade biscuit dough for a unique twist.
Add sautéed mushrooms or onions to the filling for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg