Chicken Pot Pie Casserole Recipe
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This easy chicken pot pie casserole is the All-Star in your fall comfort food lineup. It’s simple to make with wholesome ingredients and uses a can of crescent rolls for a super easy top crust. The whole family loves this recipe, and even the pickiest eaters will love it!
I love making a filling weeknight dinner that I know the whole family will enjoy. With our busy weeknights, having an easy-to-assemble dinner is crucial, especially for my kids in sports.
This Chicken Pot Pie Casserole recipe meets all those demands. As a bonus, it’s cozy and comforting, easy to put together, and so hard to resist.
Why You’ll Love Chicken Pot Pie Casserole with Crescent Rolls
- Filling weeknight dinner the whole family loves
- Easy to put together
- The leftovers are delicious
Ingredients
Shredded Chicken Breast– Now you can use canned chicken or diced raw chicken. I like to use my crockpot shredded chicken in this.
Cream of Potato Soup– Can substitute with cream of asparagus, mushroom etc
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How To Make Chicken Pot Pie Casserole With Cream Of Chicken Soup
This classic chicken casserole recipe comes together so quickly in just a few steps.
Make or defrost your frozen shredded chicken. Alternatively, you can dice fresh chicken into one-inch cubes to cook in the casserole or drain the water from your canned chicken and dice or shred.
You can cook chicken breasts in a crockpot with broth and minced garlic. Remove and shred with a mixer or meat claws. See my post → here for more in-depth details and tips.
Preheat your oven to 350 degrees Fahrenheit.
Mix the frozen vegetables, chicken, seasonings, and cream of soups in a large bowl.
Spray a 9X13 baking dish with nonstick spray, then pour the chicken mixture into it. Spread the filling evenly in the casserole pan.
Open the package of crescent roll dough and spread the sheets over top of the chicken pot pie filling.
Bake in the preheated oven for 45 minutes until the mixture is bubbling and the crust is golden brown.
Remove from the oven and serve!
Alterations And Substitutions
- Add some dried or fresh herbs like thyme or tarragon
- Use a store-bought rotisserie chicken and shred that for an easy option
- Mix up the vegetable choices for seasonal veggies
How To Store Leftover Chicken Pot Pie
Store cooled leftover chicken pot pie casserole in an airtight container and place in your refrigerator. Stored properly, leftover casserole will be good for up to 5 days.
Pot pie can also be frozen up to 3 months stored in a freezer safe bag or container. I like to freeze individual portions in plastic wrap, then wrap them in foil and place in a freezer safe bag.
How To Reheat Chicken Pot Pie Casserole
Reheat chicken pot pie in the microwave on high for 1-2 minutes. Stir and continue to heat in 30 second increments until you reach your desired heat all the way through.
What To Serve With Comforting Chicken Pot Pie Casserole
For example, this casserole can be served with chicken pot pie and the same side dishes. My post with these recommendations for side dishes is here!
Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Green Beans, Ceasar Salad, Acorn Squash, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips, Macaroni And Cheese, Broccoli Salad, Cole Slaw
Desserts-Coca-Cola Chocolate Cake, Crescent Roll Peach Dumplings, Oreo Fluff, Pink Fluff, Shark Sand Cups, Funfetti Cake Dip, No Bake Dessert Recipes, Pumpkin Bars, Fruit Salad, Smore’s Cookies, Oreo Bark
Recipes To use Shredded Chicken in
I love to make a whole chicken just for shredding the meat. There are a ton of ways to use shredded chicken, and the recipes below are my favorite ways. Most also work out to low-point Weight Watchers shredded chicken recipes.
- Chicken Stove Top Casserole
- Slow Cooker Chicken Fajita Soup
- Cheesy Chicken Enchilada Bake
- Crockpot Chicken Taco Soup
- Slow Cooker White Chicken Chili Recipe
- Chicken Salad
Easy Chicken Pot Pie Casserole Recipe
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Equipment
Ingredients
- 9 Ounce Shredded Chicken Breast
- 10.5 Ounce Cream of Chicken Soup
- 10.5 Ounce Cream of Potato Soup
- 12 Ounce Frozen Peas and Carrots
- 6 Ounce Frozen Corn Kernels
- 8 Ounce Pillsbury Crescent Dough
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
Instructions
- Make your shredded chicken or defrost your frozen shredded chicken. Dice fresh chicken into one-inch cubes to cook in the casserole or drain the water from your canned chicken.
- Preheat your oven to 350 degrees.
- Mix the frozen vegetables, chicken, seasonings, and cream of soups in a large bowl.
- Spray a 9X13 pan with a nonstick spray.
- Spread the pot pie filling into the casserole pan.
- Open the crescent roll dough and spread the sheets over top of the pie filling
- Bake in the oven for 45 minutes
- Remove and serve
This is such a great looking recipe!