I’m so excited to share my Chicken Pot Pie Casserole with you! This cozy dish has tender chicken, soft vegetables, a creamy filling, and a flaky golden crust on both the bottom and top. It tastes like classic chicken pot pie, but it is much easier to make and perfect for weeknight comfort.
Level: Easy
Total Time: About 1 hour 15 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 servings
Course: Dinner, Casserole
Cuisine: American
I still remember the first time I baked this Chicken Pot Pie Casserole for my family. Everyone kept coming back for seconds, and the flaky crescent roll crust won them over right away. I love how the creamy filling wraps around the chicken and vegetables so gently, and the top crust turns golden and crisp without any extra effort.
This recipe is a great option when you want comfort food but do not want to fuss with a homemade pie crust. Everything comes together in one casserole dish, and the steps are simple. Beginners can make it confidently, and experienced cooks can easily adapt it to fit their favorite vegetables.
If you enjoy warm, cozy meals that bring everyone to the table, this casserole will become a regular dinner in your home.
How to Make Chicken Pot Pie Casserole
Here is how everything comes together in a simple, beginner-friendly way:
• A bottom crescent roll crust that bakes until golden
• A creamy filling made with cooked chicken, peas, carrots, and diced potatoes
• Warm seasoning that adds comforting flavor
• A top crescent roll crust that seals the casserole
• A short bake until everything is hot, bubbly, and golden
Nothing is complicated. You build the crust, prepare the filling in a skillet, assemble it in the dish, and bake. It is a straightforward comfort meal.
Ingredients
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 pound cooked chicken, cut into bite-sized pieces
• 12 ounces frozen peas and carrots, thawed
• 2 cups frozen diced potatoes, thawed
• 1 cup chicken broth
• ¾ teaspoon poultry seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cans (10.75 ounces each) cream of chicken soup
• 1 tablespoon whole milk (for brushing the top crust)
Directions
- Prepare the Dish
Spray a 13 by 9 inch baking dish with cooking spray. Preheat your oven to 350°F. - Bake the Bottom Crust
Open one tube of crescent rolls. Lay the full sheet of dough inside the dish, pressing it slightly up the sides. Pinch the seams together. Bake for 15 to 20 minutes, or until lightly golden. Remove from the oven and let it cool slightly. - Cook the Onion
Heat a large skillet over medium high heat. Add the olive oil and diced onion. Cook for about 5 minutes until the onion softens. - Add Chicken and Vegetables
Lower the heat to medium. Add the cooked chicken, thawed peas and carrots, and thawed diced potatoes. - Season the Filling
Add the poultry seasoning, garlic powder, onion powder, and black pepper. Stir well so everything is coated. - Add Broth and Cook
Pour in the chicken broth. Stir, cover the skillet, and cook for 5 to 8 minutes. Stir once or twice until the mixture is warmed through. Remove from heat. - Add the Soup
Stir in the two cans of cream of chicken soup until the mixture is creamy and blended. - Fill the Casserole
Spread the warm filling evenly over the baked bottom crust. - Add the Top Crust
Open the second tube of crescent rolls and gently stretch the dough over the filling. Pinch the seams closed and press the dough gently against the edges of the dish. - Vent and Brush
Cut 4 small slits on top with a knife. Brush the top with whole milk. - Bake
Bake uncovered for 20 to 30 minutes, or until the top crust is golden brown and cooked through. Serve warm.
Process Details
• Why we bake the bottom crust first:
This step keeps the bottom layer from becoming soggy once the creamy filling goes on top.
• Why frozen vegetables and potatoes must thaw:
Thawing helps them cook evenly and prevents extra water from thinning the filling.
• Why the filling warms before baking:
Heating the mixture in a skillet helps the casserole bake evenly and prevents cold spots under the crust.
• How the top crust browns well:
The milk brushed on top gives the crust a soft shine and helps it brown evenly.
Tips for Success
• If you want a deeper flavor, sauté a little garlic with the onion.
• Make sure the bottom crust is slightly golden before adding the filling for the best texture.
• If your crescent roll sheet tears, pinch it gently together. It will bake perfectly fine.
• Let the casserole cool for 10 minutes before slicing so the filling can settle.
• Rotisserie chicken works very well and saves time.
Serving Ideas
• Serve with a simple green salad for a balanced meal.
• Add a side of roasted vegetables for extra color and nutrition.
• A warm dinner roll or garlic bread pairs nicely with the creamy filling.
• Fresh fruit salad makes a refreshing side if you want something lighter.
Storage and Freezing
• Refrigerator:
Let the casserole cool completely. Cover tightly or store in an airtight container for up to 4 days.
• Freezer:
Cool the casserole fully, then freeze leftovers in an airtight container for up to 3 months.
• Reheating:
Warm refrigerated leftovers in the oven at 350°F for 5 to 15 minutes.
For frozen leftovers, thaw in the refrigerator first, then warm gently in the microwave or oven.
Nutrition Info (Approximate per Serving)
• Calories: about 460
• Protein: about 25 g
• Carbohydrates: about 40 g
• Fat: about 22 g
• Fiber: about 3 g
• Sodium: about 900 mg
• Sugar: about 4 g
My Chicken Pot Pie Casserole gives you all the cozy flavors of classic pot pie but with a much simpler method. The creamy filling, tender chicken, warm vegetables, and flaky golden crust come together into a satisfying, family friendly dish that works for any weeknight. I hope you enjoy this recipe as much as I do. It has quickly become one of my favorite comfort meals to make and share.