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–+ servings
Isabella

Chicken Pot Pie Casserole: A Delicious Comfort Dish!

A comforting and delicious Chicken Pot Pie Casserole that combines shredded chicken, mixed vegetables, and a flaky crust.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 package 8 oz refrigerated crescent roll dough

Method
 

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
  3. Spread the chicken mixture evenly in the bottom of a greased 9x13-inch baking dish.
  4. Sprinkle the shredded cheddar cheese evenly over the chicken mixture.
  5. Unroll the crescent roll dough and lay it over the top of the casserole, pinching the seams together to create a crust.
  6. Bake in the preheated oven for 25-30 minutes, or until the crescent roll dough is golden brown and cooked through.
  7. Let the casserole cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a creamier filling, you can add an additional can of cream of chicken soup or a cup of sour cream.
  • To make it a bit healthier, substitute the crescent roll dough with a whole wheat biscuit dough or a homemade pie crust.

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