Chicken Pot Pie Casserole

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I stole this recipe for Chicken Pot Pie Casserole from a cookbook called Family Favorites Casserole Recipes. This homemade pot pie is made easier by turning it into a casserole and using crescent rolls instead of pie crust. First a tube of crescent rolls are placed in the bottom of a baking dish and baked. The filling is started with onions, chicken, frozen potatoes, peas & carrots. Then two cans of cream of chicken soup are stirred into the filling with seasonings. Next the filling is spooned over the crust and topped with another tube of crescent roll dough. The casserole is baked and served warm. Since the uses frozen vegetables and tubes of crescent rolls, less groceries are needed to make this delicious meal.

Preheat oven to 350 F. Spray 9×13 baking pan with cooking spray. Unroll 1 tube of crescent rolls and place in baking dish in 1 piece, use fingers to press together all seams and make an even layer of dough in the bottom and partially up the sides of the dish. Bake for 20 minutes.

Cook 1 lb boneless, skinless chicken breasts.

Heat 1 tbsp oil in skillet over medium-high heat. Then add 1 cup diced onion and celery and cook for 2 minutes until translucent.

Next add the cooked chicken, 2 cups frozen diced potatoes, 12 oz frozen peas & carrots and 1 cup water.

Bring to a simmer, cover and cook for 10 minutes. Uncover and stir in 2 (10.75 oz) cans cream of chicken soup and ½ tsp poultry seasoning.

Spoon into baked crust. Unroll a second tube of crescent roll and lay on top of filling, sealing the edges. Cut 4 to 6 steam vents into the top of the crust. Then brush with 1 tbsp milk.

Bake for 25 minutes, until top crust is browned and cooked through.

Slice and serve.

If you liked this recipe for Chicken Pot Pie Casserole then you can try Chicken Pot Pie, Buttermilk Biscuit Ham Potpie, Southwestern Style Chicken and Biscuits or Epic Chunky Beef and Mushroom Pie.

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Chicken Pot Pie Casserole

This homemade pot pie is made easier by turning it into a casserole and using crescent rolls instead of pie crust. First a tube of crescent rolls are placed in the bottom of a baking dish and baked. The filling is started with onions, chicken, frozen potatoes, peas & carrots. Then two cans of cream of chicken soup are stirred into the filling with seasonings. Next the filling is spooned over the crust and topped with another tube of crescent roll dough. The casserole is baked and served warm.
Course Entree
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 2 (8 oz) tubes crescent rolls, refrigerated
  • 1 tbsp vegetable oil
  • 1 cup diced onion
  • 1 lb boneless, skinless chicken, cooked and cut into ½ inch pieces
  • 2 cups frozen diced potatoes thawed
  • 12 oz frozen peas and carrots thawed
  • 1 cup water
  • 2 (10.75 oz cans) cream of chicken soup
  • ½ tsp poultry seasoning
  • 1 tbsp whole milk

Instructions

  1. Preheat oven to 350 F. Spray 9×13 baking pan with cooking spray.
  2. Unroll 1 tube of crescent rolls and place in baking dish in 1 piece, use fingers to press together all seams and make an even layer of dough in the bottom and partially up the sides of the dish. Bake for 20 minutes.
  3. Heat oil in skillet over medium-high heat. Add onion and cook for 2 minutes until translucent, then add the chicken, potatoes, peas & carrots and water. Bring to a simmer, cover and cook for 10 minutes. Uncover and stir in soup and poultry seasoning. Spoon into baked crust.
  4. Unroll the second tube of crescent roll and press the seams together to seal, stretching the dough slightly to the size of the baking dish. Lay on top of filling, sealing the edges. Cut 4 to 6 steam vents into the top of the crust. Brush with milk, and bake for 25 minutes, until top crust is browned and cooked through.

Recipe Notes

I add celery with onions and sub chicken stock for the water. To bake chicken place chicken on baking sheet and bake for 350 F for 30 minutes. Remove from oven and cut into ½ inch pieces.