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!
Ingredients
Scale
- 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)
Instructions
- In a large mixing bowl, combine the cooked chicken and frozen mixed vegetables.
- Add the cream of chicken soup to the bowl.
- Pour in the chicken broth.
- Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper.
- Finally, add the milk to the mixture and stir until well combined.
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch casserole dish with cooking spray or butter.
- Pour the chicken and vegetable mixture into the greased casserole dish, spreading it out evenly.
- Open the package of refrigerated crescent roll dough and unroll it on a clean surface.
- Pinch the seams together to create a solid sheet of dough.
- Place the dough over the chicken and vegetable mixture in the casserole dish, covering it completely.
- Sprinkle the shredded cheddar cheese evenly over the top of the crescent roll dough.
- 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.
- If the top is browning too quickly, cover it loosely with aluminum foil.
- Once done, remove the casserole from the oven and let it cool for about 5-10 minutes.
- Using a large spoon or spatula, scoop out portions of the casserole and serve onto plates.
- 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