With a flaky, buttery crescent roll crust, this Chicken Pot Pie Casserole is the ultimate comfort food. This quick & easy casserole uses frozen veggies and canned soup to keep prep to a minimum without sacrificing any flavor.
Easy Chicken Pot Pie Casserole Recipe
We’re huge fans of chicken pot pie in my house. My classic chicken pot pie recipe makes a regular appearance on our dinner table and while it’s pretty easy itself, there are some weeknights when I just want to take a shortcut or two. On those nights, this Chicken Pot Pie Casserole is the answer. It’s very similar to that classic recipe, except cream of chicken soup is used in place of a homemade sauce and pie crust is swapped for crescent rolls.
The end result is a creamy, filling casserole topped with flaky, buttery crescent rolls with just 10 minutes of prep. How perfect is that?
What You’ll Need
Here are the few simple ingredients needed to make this easy chicken casserole.
- Chicken – Cooked chicken or rotisserie chicken both work in this recipe.
- Seasonings – Salt, garlic powder, onion powder, and black pepper season the pot pie filling.
- Cream of chicken soup – The creamy base to the casserole.
- Sour cream – Balances the rich flavor of the soup and adds extra creaminess.
- Frozen vegetables – Mixed vegetables work perfectly for this. I like to use a mix of frozen peas, carrots, green beans and corn.
- Cheddar cheese – The slight tang of cheddar pairs perfectly with the rich, savory flavors of the other ingredients.
- Crescent roll dough – Makes the flaky, irresistible crust.
Can I Use Puff Pastry Instead of Crescent Rolls?
Yes, if you prefer puff pastry, you can use it instead of crescent rolls. Just keep an eye on it during cooking as the bake time may be slightly different.
Chicken Pot Pie Filling Variations
I find adding frozen mixed veggies to be the easiest way to make the filling. However, you can easily switch the mixed veggies for your favorite vegetables or even use fresh veggies. If using fresh, I do recommend sauteing them first.
In addition to the frozen veggies, you can add things like sauteed onions and celery, mushrooms, frozen potatoes (like hashbrowns), or tiny cubes of potatoes. You can also mix up the flavors by adding dried herbs like thyme and rosemary.
How to Make Chicken Pot Pie Casserole
Here are a few simple steps to make this easy chicken pot pie.
- Prepare the filling. Combine the chicken with the seasonings then add the sour cream, soup, and vegetables. Spread in the casserole dish. Top with the cheddar cheese.
- Add the crescent dough. Unroll the crescent dough into a large rectangle. Pinch the edges together and stretch so that it fits over the filling.
- Bake. Bake for 20 minutes. Let sit for 5 minutes, then cut and serve.
Can I Add A Bottom Crust?
If you’re a flaky crust lover, you can definitely add a bottom crust to this chicken pot pie. You’ll need to prebake it, so stretch a second roll of crescent dough over the bottom of the casserole dish then bake for 20 minutes, until light brown. This is an essential step – otherwise, the bottom crust will just be a soggy mess.
Once it’s pre-baked, assemble the casserole as normal.
Serving Suggestions
The best thing about this chicken casserole (and most casseroles) is that on a lazy night, no side dishes are required! In addition to the flaky crescent dough, this casserole is packed with cubes of chicken and veggies so it’s a filling and complete meal in one. Perfect for those busy nights.
Of course, you can always add a nice side salad or some extra veggies on the side if desired.
Storing & Freezing
How to store & reheat leftovers. Leftover chicken pot pie casserole will last for 3 to 4 days in the fridge when kept covered or in an airtight container. Reheat in the oven or the microwave.
Can I freeze this? Yes, this freezes well. Allow to cool completely then cover tightly with plastic wrap and foil.
More Chicken Pot Pie Recipes:
- Homemade Chicken Pot Pie
- Chicken Pot Pie with Biscuits
- Mini Chicken Pot Pies
- Chicken Pot Pie Soup with Noodles
Chicken Pot Pie Casserole
Ingredients
- 3 cups cooked chicken or rotisserie chicken (cubed)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 10 ounces cream of chicken soup
- 1/2 cup sour cream
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 1 tube crescent roll dough
Instructions
- Preheat oven to 375 degrees
- Grease or spray a 13 X 9 inch baking dish
- In a large bowl, Add cooked chicken, and season with sea salt, pepper, garlic powder and onion powder. Add cream of chicken soup, sour cream, frozen vegetables, and mix together. Spread evenly in casserole dish, and top with cheese.
- Unroll the crescent dough so that it's a large rectangle, and place over the chicken mixture. Pinch edges together, and stretch so that it fits over the filling.
- Bake for 20 minutes or until crust is golden brown and filling is hot and bubbling. Let it sit for 5 minutes before cutting to allow filling to thicken up.
Last Step:
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34 comments on “Chicken Pot Pie Casserole”
Now that it’s fall and getting chilly in PA, I wanted something cozy for supper. Your chicken pot pie was perfect! My husband and I loved the crust! Thanks so much for sharing this. Next im making your pumpkin bread.
Thank you Laura!
Would you do 2x the recipe for 4 people or 3x? Thanks
Hi Michele. This 9×13 casserole has 6 servings. Depending on what else you were serving with it, that would probably be fine for 4 people. If not, you could double the recipe and have leftovers.
It was super easy and the family lived it
Thanks you Michelle!
Made it and it is delicous. Perfect comfort food. makes a lot an dis affordable.
Thanks London!
Such an easy way to make a delicious chicken pot pie! I usually go ‘old school’ but wanted fast today. Will make this again for sure.
Thanks Joan!
Loved how easy and delicious this recipe was. Adding to my rotation!
Thank you Sheri!
Just to let you know, I made the Chicken Potpie using Pillsbury Crescent Dough Sheets for a Double Crusts. I used a Chicken Fajita Meat, D’licious were the comments!
Glad to hear that Bonnie! Thanks for sharing.
My husband couldn’t stop saying how much he liked this recipe. Next time I will try Pillsbury Sheets instead of the crescent rolls
Or would they be too thick?
Thank you Bonnie! I haven’t tried the sheets, but I think they would work fine. Let us know if you try it.
I make this with red lobster chedder bay biscuit mix. Yummy.
Sounds great Melissa! Thanks!
This has been a comfort staple in my home for about a year and my wife and I love it. It’s so easy to make and it’s one of the few meals she likes as leftovers, so thanks for sharing!
Thanks KB!
What temp do you cook crescent layer if using one as the base layer
Hi Lynn. I would bake at 350 and keep an eye on it.
Do the frozen vegetables have time to cook done without precooking?
Hi Bonnie. Yes the frozen vegetables will cook thoroughly when baking.
It was delicious and will be made over and over again in my house!
Glad to hear it Jo Ann!
Been making this once or twice a month for several months. So easy yet so very yummy. Chicken Pot Pie has always been at the top of my comfort food list, and happy to find a recipe this easy yet so good!
In oven now. So quick and easy to assemble. Comfort food is the best! Thanks
In oven now
Yum, let me know what you think!
excellent!
Perfect for my family and so quick and easy, which is what I normally look for! I decided to add a bottom layer of crust and pre-cooked it as per the notes and it turned out perfect! Next time I will not add extra salt as a seasoning since I used a store bought rotisserie and it was already seasoned with salt, as well as the added cheese has salt in it. Thanks for the recipe! It was a hit with my 3 boys as well!
This was a really great dinner !! Easy and yummy !!
I made ot for my family and they loved it. For the vegetables, I just used carrots and green beans; that’s all my family like. I will make it again very soon.
Thank you for this recipe