Chicken Pot Pie Casserole

5 from 21 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: easy chicken pot pie casserole, esay chicken pot pie, homemade pot pie recipe

Servings: servings

Calories: 508kcal

Author: Jill

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.

Video

Nutrition