Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is one of those cozy, family-friendly dinner recipes that everyone will love. It has all the comforting flavors of a classic chicken pot pie, but in a simple, baked casserole form.
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You can make it with ingredients you probably already have in your pantry and freezer. Tender chicken, mixed vegetables, and a creamy sauce come together between layers of buttery crescent rolls for a comforting dish that’s easy to serve to a hungry family.
You may also want to try my Sheet Pan Chicken Fajitas and Chicken and Broccoli Bowls with Creamy Garlic Sauce.
How to Make Chicken Pot Pie Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F and grease a 9×13-inch casserole dish.
2. Unroll one tube of crescent rolls and lay it flat in the bottom of the greased dish. Press the seams together and bake for 15 minutes.
3. In a large bowl, mix together the chicken, vegetables, hashbrowns, chicken broth, cream of chicken soup, garlic, salt, and pepper.
4. Pour the mixture over the baked crescent sheet and spread evenly.
5. Lay the second crescent roll sheet on top, pinch the seams together, and cut 4 small slits on the top to let steam escape.
6. Bake for another 20 minutes. Remove from the oven and let it sit for 5 minutes before cutting and serving.
Serve and Enjoy!
Important Recipe Notes
- Make sure your frozen vegetables and hashbrowns are fully thawed before mixing to ensure even cooking.
- Use cooked chicken: Rotisserie chicken or leftover roasted chicken works perfectly and saves time.
- Don’t overbake the crescent rolls: The bottom layer should be lightly golden before adding the filling so it doesn’t get too hard.
- Taste the filling before baking and adjust salt or pepper if needed.
- Allow the casserole to sit for 5 minutes after baking; this helps it set and makes cutting easier.
- You can assemble the casserole a few hours in advance and refrigerate it until ready to bake.
Chicken Pot Pie Casserole
Ingredients
- 2– 8 oz tubes crescent rolls
- 2 cups cooked shredded chicken
- 12 oz bag frozen mixed vegetables thawed
- 2 cups frozen Hashbrowns O’Brien thawed
- 1 cup chicken broth
- 26 oz can cream of chicken condensed soup
- ½ tsp garlic
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch casserole dish.
- Unroll one tube of crescent rolls and lay it flat in the bottom of the greased dish. Press the seams together and bake for 15 minutes.
- In a large bowl, mix together the chicken, vegetables, hashbrowns, chicken broth, cream of chicken soup, garlic, salt, and pepper.
- Pour the mixture over the baked crescent sheet and spread evenly.
- Lay the second crescent roll sheet on top, pinch the seams together, and cut 4 small slits on the top to let steam escape.
- Bake for another 20 minutes. Remove from the oven and let it sit for 5 minutes before cutting and serving.
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