Chicken Pot Pie Casserole: A Comforting One-Dish Meal Recipe

Chicken Pot Pie Casserole is a comforting dish that brings warmth and nostalgia to the dinner table. As a beloved classic, this recipe combines the rich flavors of tender chicken, hearty vegetables, and a creamy sauce, all enveloped in a flaky crust. The origins of chicken pot pie can be traced back to ancient times, but it has evolved into a staple in American cuisine, often associated with family gatherings and cozy evenings at home. What I love most about Chicken Pot Pie Casserole is its incredible taste and texture; the creamy filling pairs perfectly with the golden, crispy topping. Plus, it’s a convenient one-dish meal that makes cleanup a breeze, allowing you to spend more time enjoying the company of loved ones. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, Chicken Pot Pie Casserole is sure to become a favorite in your household.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1 package (8 oz) refrigerated crescent roll dough
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped (for garnish)

Preparing the Filling

Let’s start by preparing the delicious filling for our Chicken Pot Pie Casserole. This is where all the flavors come together, and it’s super easy!

1. In a large mixing bowl, combine the cooked chicken and frozen mixed vegetables. I love using a mix of peas, carrots, corn, and green beans for that classic pot pie flavor.
2. Add the cream of chicken soup to the bowl. This will give our casserole that creamy texture we all crave.
3. Pour in the chicken broth. This will help to loosen up the mixture and make it more saucy.
4. Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper. These spices will elevate the flavor of our filling.
5. Finally, add the milk to the mixture. Stir everything together until well combined. You want to make sure that the chicken and vegetables are evenly coated with the creamy mixture.

Preparing the Casserole Dish

Now that our filling is ready, it’s time to prepare the casserole dish. This step is crucial for ensuring that our casserole bakes evenly.

1. Preheat your oven to 375°F (190°C). This will ensure that our casserole cooks perfectly.
2. Grease a 9×13-inch casserole dish with cooking spray or butter. This will prevent our casserole from sticking to the dish.
3. Pour the chicken and vegetable mixture into the greased casserole dish, spreading it out evenly. Make sure it’s nice and level.

Preparing the Topping

The topping is what makes this casserole so special! We’re using crescent roll dough for a flaky, buttery finish.

1. Open the package of refrigerated crescent roll dough. Unroll it carefully on a clean surface.
2. Instead of separating the dough into triangles, I like to pinch the seams together to create a solid sheet. This way, it covers the entire top of the casserole.
3. Place the dough over the chicken and vegetable mixture in the casserole dish. Make sure to cover it completely, tucking the edges in if necessary.
4. Sprinkle the shredded cheddar cheese evenly over the top of the crescent roll dough. This will add a delicious cheesy flavor and a beautiful golden color when baked.

Baking the Casserole

Now it’s time to bake our Chicken Pot Pie Casserole! This is where the magic happens.

1. Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the crescent roll topping is golden brown and the filling is bubbly.
2. Keep an eye on it during the last few minutes of baking. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
3. Once it’s done baking, remove the casserole from the oven and let it cool for about 5-10 minutes. This will help the filling set a bit and make it easier to serve.

Serving the Casserole

Now comes the best part—serving and enjoying our Chicken Pot Pie Casserole!

1. Using a large spoon or spatula, scoop out portions of the casserole and serve it onto plates. I like to make sure everyone gets a good amount of the filling and topping.
2. Garnish each serving with a sprinkle of fresh

   Conclusion:

   In summary, this Chicken Pot Pie Casserole is an absolute must-try for anyone looking to bring comfort food to the dinner table. With its creamy filling, tender chicken, and flaky crust, it’s a dish that not only warms the heart but also satisfies the taste buds. The beauty of this recipe lies in its versatility; you can easily customize it by adding your favorite vegetables, such as peas, carrots, or even corn, to make it your own. For a twist, consider using a different protein like turkey or even a vegetarian option with mushrooms and lentils. I encourage you to give this Chicken Pot Pie Casserole a try and experience the joy it brings to your family meals. Whether you’re serving it on a chilly evening or for a cozy gathering with friends, it’s sure to be a hit. Don’t forget to share your experience and any variations you come up with! I’d love to hear how it turned out for you. Happy cooking! Print
   

   Chicken Pot Pie Casserole: A Comforting One-Dish Meal Recipe

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This Chicken Pot Pie Casserole is a comforting dish featuring tender chicken, mixed vegetables, and a creamy sauce, all topped with flaky crescent roll dough and melted cheddar cheese. It’s an easy-to-make, hearty meal perfect for family dinners that everyone will love!

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   Ingredients

   Scale 1x2x3x

   • 2 cups cooked chicken, shredded or diced
   • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
   • 1 can (10.5 oz) cream of chicken soup
   • 1 cup chicken broth
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon dried thyme
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 cup milk
   • 1 package (8 oz) refrigerated crescent roll dough
   • 1 cup shredded cheddar cheese
   • Fresh parsley, chopped (for garnish)

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   Instructions

   1. In a large mixing bowl, combine the cooked chicken and frozen mixed vegetables.
   2. Add the cream of chicken soup to the bowl.
   3. Pour in the chicken broth.
   4. Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper.
   5. Finally, add the milk to the mixture and stir until well combined.
   6. Preheat your oven to 375°F (190°C).
   7. Grease a 9×13-inch casserole dish with cooking spray or butter.
   8. Pour the chicken and vegetable mixture into the greased casserole dish, spreading it out evenly.
   9. Open the package of refrigerated crescent roll dough and unroll it on a clean surface.
   10. Pinch the seams together to create a solid sheet of dough.
   11. Place the dough over the chicken and vegetable mixture in the casserole dish, covering it completely.
   12. Sprinkle the shredded cheddar cheese evenly over the top of the crescent roll dough.
   13. Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the crescent roll topping is golden brown and the filling is bubbly.
   14. If the top is browning too quickly, cover it loosely with aluminum foil.
   15. Once done, remove the casserole from the oven and let it cool for about 5-10 minutes.
   16. Using a large spoon or spatula, scoop out portions of the casserole and serve onto plates.
   17. Garnish each serving with a sprinkle of fresh parsley.

   Notes

   • Feel free to customize the mixed vegetables based on your preferences or what you have on hand.
   • For a richer flavor, you can use homemade cream of chicken soup instead of canned.
   • This casserole can be made ahead of time and stored in the refrigerator before baking.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes