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