This cozy Chicken Pot Pie Casserole wraps everything you love about classic pot pie into one easy, family-style bake. Tender shredded chicken, colorful mixed veggies, and a creamy, savory sauce are tucked under a golden, flaky crescent roll topping. It’s weeknight-friendly, deeply comforting, and perfect for feeding a hungry crowd with minimal fuss.
Ingredients
- 4 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn), fresh or frozen
- 1 cup chicken broth (low sodium, if possible)
- 1 cup milk (whole or 2% recommended)
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon olive oil
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Sprinkle the flour evenly over the onions. Stir well and cook for about 1 minute to remove the raw flour taste, forming a thick paste (roux).
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Add the milk and continue whisking until smooth and combined.
- Cook the mixture for 3–5 minutes, stirring often, until it thickens into a creamy sauce and just begins to bubble.
- Stir in the shredded chicken, mixed vegetables, garlic powder, onion powder, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed, then remove the skillet from the heat.
- Pour the chicken and vegetable mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- Unroll the crescent roll dough and carefully lay it over the filling. Pinch and press the seams together to form a single crust, trimming or tucking in the edges as needed.
- Bake for 25–30 minutes, or until the crescent roll topping is golden brown and the filling is hot and bubbly around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps the filling set slightly and makes scooping or slicing easier.
Variation
- Swap the protein: Use leftover cooked turkey instead of chicken, especially after the holidays, or try cooked ham for a savory twist.
- Change the topping: Replace the crescent roll dough with puff pastry, pie crust, or your favorite biscuit dough for a more traditional pot pie feel.
- Make it extra hearty: Stir in extra veggies like green beans, sautéed mushrooms, or pre-cooked diced potatoes to bulk up the filling and stretch the servings.
Cooking Notes
- If the sauce seems too thick before adding the chicken and vegetables, whisk in a splash more milk or broth until it’s creamy and pourable.
- If the top is browning faster than the filling is bubbling, tent the casserole loosely with foil for the last 5–10 minutes of baking.
- Use a large, deep skillet so you have plenty of room to stir in the chicken and vegetables without spilling over the sides.
Serving Suggestions
- Serve generous scoops of the casserole with a crisp green salad and tangy vinaigrette to balance the rich, creamy filling.
- Pair with simple veggie sides like steamed green beans, roasted broccoli, or sautéed spinach for extra color and nutrition on the plate.
- For a heartier meal, serve alongside mashed potatoes or over buttered egg noodles to soak up every bit of the savory sauce.
Tips
- Save time by cooking and shredding the chicken ahead of time, or use store-bought rotisserie chicken to keep prep simple.
- For a glossy, deeply golden crust, lightly brush the crescent dough with a beaten egg or a bit of milk before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to keep the crust from getting soggy.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Sodium: 600–650 mg
Frequently Asked Questions
- Can I make this Chicken Pot Pie Casserole ahead of time?
Yes. Prepare the filling and spread it in the baking dish, then cover and refrigerate for up to 24 hours. Add the crescent roll topping just before baking. If baking straight from the fridge, add 5–10 minutes to the cook time. - Can I freeze this casserole?
You can freeze the baked casserole. Let it cool completely, wrap tightly, and freeze for up to 2–3 months. Reheat covered in a 350°F (175°C) oven until hot, then uncover for the last 10 minutes to crisp the topping. - How can I lighten up this recipe?
Use reduced-fat milk, lean chicken breast, and low-sodium broth. You can also use a bit less crescent dough or swap in a lighter biscuit topping and add extra vegetables to bulk it up. - What vegetables work best in this casserole?
A classic mix of peas, carrots, and corn is ideal, but you can also fold in green beans, small broccoli florets, or pre-cooked diced potatoes. Avoid very watery vegetables that might thin the sauce.
Conclusion
This Chicken Pot Pie Casserole delivers all the nostalgic flavor of classic pot pie in a simple, shareable dish. With tender chicken, a creamy veggie-packed filling, and a flaky golden crescent topping, it’s the kind of cozy dinner everyone looks forward to. Add it to your rotation for nights when you want homemade comfort with minimal effort and maximum payoff.
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Chicken Pot Pie Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
This cozy Chicken Pot Pie Casserole wraps everything you love about classic pot pie into one easy, family-style bake. Tender shredded chicken, colorful mixed veggies, and a creamy, savory sauce are tucked under a golden, flaky crescent roll topping. It’s weeknight-friendly, deeply comforting, and perfect for feeding a hungry crowd with minimal fuss.
Ingredients
Scale
- 4 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn), fresh or frozen
- 1 cup chicken broth (low sodium, if possible)
- 1 cup milk (whole or 2% recommended)
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon olive oil
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Sprinkle the flour evenly over the onions. Stir well and cook for about 1 minute to remove the raw flour taste, forming a thick paste (roux).
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Add the milk and continue whisking until smooth and combined.
- Cook the mixture for 3–5 minutes, stirring often, until it thickens into a creamy sauce and just begins to bubble.
- Stir in the shredded chicken, mixed vegetables, garlic powder, onion powder, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed, then remove the skillet from the heat.
- Pour the chicken and vegetable mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- Unroll the crescent roll dough and carefully lay it over the filling. Pinch and press the seams together to form a single crust, trimming or tucking in the edges as needed.
- Bake for 25–30 minutes, or until the crescent roll topping is golden brown and the filling is hot and bubbly around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps the filling set slightly and makes scooping or slicing easier.
Notes
- Rotisserie chicken works beautifully and makes prep extra fast just remove the skin and shred the meat.
- If using frozen mixed vegetables, there’s no need to thaw them first; they’ll heat through in the oven.
- For a richer, creamier filling, swap part of the milk for half-and-half or a splash of heavy cream.
- Season the filling generously with salt and pepper so its flavor shines through the mildly sweet crescent crust.
- Let the casserole rest for several minutes before serving so the filling can thicken slightly and hold together better on the plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, Main Course, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 320 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 600–650 mg (approximate, depending on broth and crescent dough)
- Fat: 16 g (approximate)
- Saturated Fat: 5 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g (approximate, check crescent dough label)
- Carbohydrates: 23 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 22 g (approximate)
- Cholesterol: 70 mg (approximate)
Keywords: chicken pot pie casserole, easy chicken casserole, creamy chicken bake, family dinner, comfort food, weeknight dinner