Enjoy the ultimate comfort food with our Easy Chicken Pot Pie Casserole with Crescent Rolls! This simple yet delicious recipe brings together tender chicken, mixed vegetables, and a creamy sauce, all with golden crescent roll dough.
Hey there, fellow foodies! I want to share with you my oh-so-delicious recipe for Easy Chicken Pot Pie Casserole with Crescent Rolls. If you're craving the comforting flavors of a classic chicken pot pie but want a hassle-free version, this recipe is perfect for you. It's ridiculously easy to make plus no need to spend hours slaving away in the kitchen.
If you try this recipe, please leave us a comment or rating below!
Try some of our other favorite casseroles, such as Easy Cheesy Beef Noodle Casserole, Simple Chili Cornbread Casserole, Stuffed Pepper Casserole, or Easy Chicken Cobbler.
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Ingredients for Chicken Pot Pie using Crescent Rolls
- chicken, cooked-diced or shredded
- vegetables (mixed or peas, carrots)
- crescent rolls
- cream of chicken soup
- sour cream
- garlic powder
- onion powder
- poultry seasoning
- salt, black pepper
- butter
- cheddar cheese, shredded
FAQs
Chicken Pot Pie with Crescent Rolls is a comforting and easy-to-make dish where a creamy chicken and vegetable filling is topped with flaky crescent roll dough instead of traditional pie crust. It's a convenient twist on the classic chicken pot pie.
Yes, you can freeze the assembled (but unbaked) pot pie. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
This dish serves well with a fresh green salad or a fruit salad. You could also serve extra vegetables, roasted or steamed are delicious.
Top Tips
- Use pre-cooked chicken: Pre-cooked rotisserie chicken or leftover grilled chicken can be used in this recipe to save time.
- Tailor the vegetable mix to your preferences. Best choices include carrots, peas, corn, and green beans. Fresh or frozen options work well.
- When working with crescent rolls, allow them to be at room temperature for easier handling.
- Consider sprinkling some shredded cheese over the crescent roll topping before baking. Cheddar or mozzarella can add a nice cheesy twist.
- Resting Time: After removing the casserole from the oven, let it rest for a few minutes before serving. This allows the flavors to meld and the filling to set slightly.
- You can prepare the casserole in advance and refrigerate it before baking. Simply assemble the casserole as instructed, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When you're ready to bake, just follow the baking instructions, allowing for a slightly longer baking time if the casserole is chilled.
- To store, allow it cool completely, then transfer any remaining portions to an airtight container or cover tightly with plastic wrap. Pop it in the fridge, and it will keep well for up to 3 days. When you're ready to enjoy the leftovers, simply reheat them in the oven or microwave until heated through. Trust us, this pot pie is just as tasty the second time around.
How to make Easy Chicken Pot Pie Casserole
- Preheat the oven to 350°F. Prepare a 9x13" casserole dish with cooking spray.
- Unroll 1 tube of crescent rolls in the bottom of the dish. Pinch edges together. Bake in preheated oven about 10 minutes. Remove from the oven and set aside while you make the filling.
- In a large bowl, combine cooked chicken, vegetables, cream of chicken soup, sour cream, poultry seasoning, garlic powder, onion powder, salt, black pepper.
- Spread the chicken mixture on top of the crescent dough bottom layer.
- Sprinkle shredded cheese over the chicken filling. Unroll the second tube of crescent rolls and spread over the top, pinching edges together. Melt 2 tablespoons of butter and brush on the top crust.
- Bake in preheated oven for 25-30 minutes, until golden brown and bubbly. Allow to rest for a few minutes before cutting and serving. Enjoy!
Easy Chicken Pot Pie Casserole with Crescent Rolls Recipe
Ingredients
- 2 tubes crescent rolls or crescent dough sheets
- 3-4 cups cooked chicken-shredded or diced
- 12 oz frozen vegetables
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded cheddar cheese
- 2 tablespoon butter, melted
Instructions
- Preheat the oven to 350°F. Prepare a 9x13" casserole dish with cooking spray.
- Unroll 1 tube of crescent rolls in the bottom of the dish. Pinch edges together. Bake in preheated oven about 10 minutes. Remove from the oven and set aside while you make the filling.
- In a large bowl, combine cooked chicken, vegetables, cream of chicken soup, sour cream, poultry seasoning, garlic powder, onion powder, salt, black pepper.
- Spread the filling on top of the crescent dough layer.
- Sprinkle shredded cheese over the chicken filling. Unroll the second tube of crescent rolls and spread over the top, pinching edges together. Melt 2 tablespoons of butter and brush on the top crust.
- Bake in preheated oven for 25-30 minutes, until golden brown and bubbly. Allow to rest for a few minutes before cutting and serving. Enjoy!
Carol Van Hoozer
I copied the recipe. Going to shop today. Will bake for Easter Sunday. Can’t wait.
Jill Lockridge
Thank you! I really hope you enjoy it!