Easy Chicken Pot Pie Casserole Recipe
Whip up a comforting Chicken Pot Pie Casserole in no time with Pillsbury Crescent Dough! This easy, family-friendly dish features tender chicken, veggies, and a creamy sauce, all topped with a golden, flaky crescent crust. Perfect for a cozy weeknight dinner or a satisfying meal the whole family will love that is quick, delicious, and the perfect comfort food!
Servings 8 Servings
Calories 251kcal
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
Nutrition
Serving: 8g | Calories: 251kcal | Carbohydrates: 27g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 770mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4184IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg