Description
This Chicken Pot Pie Casserole recipe is a comforting, easy-to-make dish that combines tender cooked chicken, creamy seasoned filling with mixed vegetables, and a cheesy topping all baked under a golden crescent roll crust. Perfect for a weeknight dinner, it delivers the classic flavors of chicken pot pie without the fuss of making a traditional crust from scratch.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked chicken (or rotisserie chicken, cubed)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 10 ounces cream of chicken soup
- 1/2 cup sour cream
- 1 cup frozen mixed vegetables
Topping
- 2 cups shredded cheddar cheese
- 1 tube crescent roll dough
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Prepare Dish: Grease or spray a 13×9-inch baking dish to prevent the casserole from sticking and to make cleanup easier.
- Combine Filling: In a large bowl, mix the cooked chicken with salt, pepper, garlic powder, and onion powder. Stir in the cream of chicken soup, sour cream, and frozen mixed vegetables until thoroughly combined. Spread this mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top.
- Add Crescent Roll Crust: Unroll the crescent roll dough into a large rectangle. Place it over the chicken mixture in the casserole dish. Pinch the edges of the dough together and stretch it gently so it covers the filling completely.
- Bake: Bake the casserole in the preheated oven for about 20 minutes, or until the crescent roll crust is golden brown and the filling is hot and bubbling.
- Rest: Remove the casserole from the oven and let it sit for 5 minutes. This resting time allows the filling to thicken, making it easier to cut and serve.
Notes
- Using rotisserie chicken is a time-saving shortcut and adds extra flavor.
- Feel free to substitute mixed vegetables with fresh veggies like peas, carrots, and corn.
- If you prefer a crispier crust, brush the crescent roll dough with a beaten egg before baking.
- Allowing the casserole to rest before serving ensures the filling sets well and prevents it from being runny.
- This recipe can be doubled to serve a larger crowd; just use a bigger baking dish and adjust bake time accordingly.
