Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is an easy, comforting meal with tender chicken, mixed vegetables, and a creamy sauce baked between buttery crescent rolls. Great for busy weeknights or a cozy family dinner.
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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 9x13 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.
Servings: 8
Calories: 350kcal