Easy Chicken Pot Pie Casserole with Crescent Rolls Recipe
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.
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!
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