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Chicken Pot Pie Casserole

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 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: easy chicken pot pie casserole, esay chicken pot pie, homemade pot pie recipe
Servings: 6 servings
Calories: 508kcal
Author: Jill


  • 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


  • 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.


Calories: 508kcal | Carbohydrates: 25g | Protein: 23g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1128mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 4mg | Calcium: 307mg | Iron: 2mg