Chicken Pot Pie Casserole Recipe is one of those meals the kids will go crazy over and everyone will love. It is super easy to make and each bite is amazing with the flaky crescents and delicious chicken and veggies.

Close up image of chicken pot pie on a white plate with 3 forks.

Chicken Pot Pie Casserole Recipe:

Seriously this is one of The Best Chicken Pot Pie Casserole recipes ever! It is made with crescent rolls and homemade filling loaded with vegetables and leftover chicken. When you think of comfort food this is the ultimate comfort food.

The chicken mixture combined with the buttery flaky crust will melt in your mouth. It is SO amazing. You are going to want to make this all the time because the entire family will gobble this up.

Forget take out when you can have this delicious dinner in minutes! This recipe is easy and delicious.

Close up image of a serving of chicken pot pie casserole in a white plate.

Chicken Crescent Rolls Casserole Recipe:

When the colder weather hits all we want to eat is comfort food. This chicken pot pie casserole always is at the top of our list especially when we have leftover chicken. The chicken and vegetables are mixed with a creamy gravy that combines all the flavor that we love.

The store bought crescent rolls makes this meal easy to make for a weeknight meal or to feed a crowd. The best part is that it can be a complete meal.

Crescent Roll Crust:

We love using crescent roll as the bottom and top crust. We love the taste and the flaky texture of the crescent roll. If you already have a pie crust, it works just as well. You can get creative with the crust and cut out fun designs with cookie cutters for the top crust.

We usually just pinch the perforated edges together to make a large crust. You can also cut in strips to make a lattice design. This gives the look of an actual pie and it is great for those that might not like a lot of crust.

Whether you use a canned biscuit, pie crust or crescent rolls the chicken pot pie it will still warm your family up on a cold winter day.

Ingredients:

  • Cooked Chicken Breasts
  • Frozen Peas and Carrots
  • Frozen Diced Potatoes  (like Hash Browns)
  • Onion diced
  • Cream of Chicken Condensed Soup
  • Chicken Broth
  • Poultry Seasoning
  • Salt and Pepper
  • Refrigerated Crescent Rolls

How to make Chicken Pot Pie with crescent rolls:

This recipe is so easy. You can make this any day of the week even on crazy busy weeknights.

How to prepare the bottom crust of your casserole dish:

  • Preheat your oven and grease your baking dish. You can use a deep dish pie pan or a 11×7 inch pan.
  • You want to unroll one can of crescent rolls and pinch perforations to seal into a sheet.
  • Press the crescents into the bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up
  • Bake the crescent roll crust for 20 minutes or until crust is light brown.
  • Allow to cool.

How to prepare the filling for your casserole:

  • In a large skillet melt a little butter, combine chicken, diced onion, broth, potatoes and peas and carrots and cream of chicken soup.
Closer up image of uncooked ingredients in a iron skillet.
  • Add in poultry seasoning, salt and pepper and mix with vegetable mixture.
  • Stir and cook until ingredients are warm. 
  • The sauce will thicken and you can add a little more water until desired consistency is reached.
Close up image of chicken mixture in iron skillet.
  • Next, pour the chicken mixture over baked crust and spread evenly.
Close up image of chicken pot pie casserole with the chicken mixture being put on top of the cooked crust.
  • Finally, unroll the other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Close up image of uncooked chicken pot pie in a baking dish.
  • Bake until top is golden brown. Allow it to set for a few minutes.
Close up image of a baked chicken pot pie casserole in a baking dish.
  • Once your chicken casserole has rested, cut and serve.
  • You can brush the top with melted butter if you prefer but it is optional.

How to easily make cooked chicken:

You do need cooked chicken for this recipe. If you don’t have any on hand, here are my favorite ways to make cooked chicken in no time at all.

Use leftover chicken!

The great thing about this recipe is that it can easily be made with leftover chicken. Rather it is grilled, baked, or broiled chicken you can use it to make this casserole. Another shortcut for this recipe is using rotisserie chicken or canned chicken.

We normally will use chicken breast but chicken thighs work great too. When I am meal planning for the week, I will prepare chicken in the crock pot. Then I will shred it for multiple meals for the week.

Close up image of a serving of chicken pot pie casserole on a white plate.

Should you pre-cook the bottom crust of the chicken pot pie?

Yes, you do need to pre-cook the bottom crust of this chicken pot pie casserole to ensure that the bottom crust get cooked on the way through.

If you put the filling on top of raw dough, that dough will not get cooked all the way through and will be gummy. So make sure that you cook the bottom crust first before topping it with the chicken pot pie filling.

How do you keep the bottom crust from getting soggy?

As long as you pre-cook the bottom crust, it should not get soggy when assembling this chicken pot pie casserole recipe.

How do you thicken chicken pot pie filling?

The chicken pot pie filling for this recipe should be thick. If your chicken mixture is not thicken, continue to cook the mixture on medium to low heat. This will cook off the excess moisture and thicken the filling.

Can you make this in the crock pot?

Yes, you can definitely make a version of this pot pie casserole in the crock pot. Our Crock Pot Chicken Pot Pie is one of my favorite fall meals. It is easy to make and the process and ingredients are very similar to the casserole.

We like to top our pot pie with canned biscuits to make this an easy weeknight meal. You can also make the filling in the crock pot, then assemble your casserole and back it after the filling is ready from the slow cooker.

Close up image of a serving of chicken pot pie on a white plate.

Variations to Chicken Pot Pie Casserole:

  • Try other veggies in the chicken pot pie casserole. Bell peppers, green beans and others.
  • If we have them I will also add in some diced green onions.
  • You can use any types of potatoes– shredded, diced hash browns or regular potatoes (peeled and diced). If you use fresh potatoes, peel and dice them into small pieces until adding them.
  • Substitute the cream of chicken soup with cream of mushroom soup or cream of vegetable soup based on your preference or what you have on hand.
  • Use chicken thighs instead of chicken breasts. You can also use a combination of both!
  • You can also use rotisserie chicken or leftover chicken to make this chicken pot pie casserole.
  • Use biscuits on top instead of crescent rolls. I would cook the bottom crust and then just top with cooked biscuits when serving instead of the 2nd layer of crescent rolls.
  • Shred cheddar cheese, mix it into the pot pie filling before adding to the casserole to make this pot pie cheesy.
Close up image of chicken pot pie being dished out of the baking dish.

More Tips:

  • If you have leftover turkey from your holiday dinner. Use it in place of chicken for this recipe.
  • You can use a 13 x 9 rectangle baking dish or a deep dish pie pan. We have used both and they both work great. If you use the pie pan just overlap the crescent making sure all chicken filling is covered.
  • If cooking in the pie pan, just make sure that the center gets done since the crescent rolls are overlapping.
  • You can use fresh vegetables or frozen vegetables.
  • The bottom crust is just as important as the top crust. I recommend using both. We really think it completes this casserole when we make it with both the top and bottom crust.

Make chicken pot pie casserole with puff pastry:

Feel free to use puff pastry instead of crescent rolls if you prefer. We have used this before and it was just as amazing.

You can’t go wrong with this delicious chicken pot pie casserole. Another idea is to use a pie crust to make this easy chicken pot pie.

Close up image of a serving of chicken pot pie casserole on a white plate.

What to serve with Chicken Pot Pie:

Chicken Pot Pie is great by itself but you can add these sides if you needed. These are some of our favorites:

Close up image of a serving of chicken pot pie casserole in a baking dish.

How to Store and Reheat:

If you have left over chicken pot pie casserole, store in the refrigerator for up to 3-5 days. We like to store in individual containers as this casserole makes a great lunch the next day.

We prefer to heat the leftover in the oven, but it can be reheated in the microwave. If you are heating in the over, preheat oven to 300 degrees. Make sure to cover the edges with foil to ensure they do not burn when reheating.

Print this creamy chicken pot pie casserole below:

Chicken Pot Pie Casserole Recipe

4.93 from 13 votes
Chicken Pot Pie Casserole Recipe is one of those meals that everyone will love. It is easy to make and so amazing with the crescents and chicken mixture.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6
Cuisine American
Course Main Course
Calories 562
Author Eating on a Dime

Ingredients

  • 3 Chicken Breasts cooked and diced
  • 12 oz Frozen Peas and Carrots
  • 2 cup Frozen Diced Potatoes like Hash Browns
  • 1/2 Onion diced
  • 2 can Cream of Chicken Condensed Soup
  • 1 cup chicken broth
  • 1/2 tsp Poultry Seasoning
  • 1 teaspoon Pepper
  • 2 cans Refrigerated Crescent Rolls

Instructions

  • Preheat oven to 350.
  • Grease a 11×13″ baking dish.
  • Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
  • Bake for 20 minutes or until crust is light brown.
  • Allow to cool.
  • In a large skillet, combine chicken, diced onion, broth, potatoes and peas and carrots, cream of chicken soup, poultry seasoning and pepper.
  • Stir and cook over medium heat until ingredients are warm (5-10 minutes). thick, slowly add a little more water until desired consistency is reached.
  • Pour chicken mixture over baked crust and spread evenly.Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
  • Bake for 25 minutes or until top is golden brown.
  • Allow it to set for a few minutes – cut and serve.

Nutrition Facts

Calories 562kcal, Carbohydrates 55g, Protein 33g, Fat 25g, Saturated Fat 9g, Cholesterol 82mg, Sodium 1546mg, Potassium 833mg, Fiber 3g, Sugar 8g, Vitamin A 5634IU, Vitamin C 14mg, Calcium 47mg, Iron 4mg

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Try these other easy chicken casserole recipes:

Try some of these other easy casserole recipes

Chicken Pot Pie Casserole Recipe is one of those meals that everyone will love. It is easy to make with crescents rolls and chicken mixture. The entire family will love this easy chicken casserole that makes the best comfort food for anytime of the year.  #eatingonadime #chickenrecipes #casserolerecipes #chickenpotpie

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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Comments

  1. I used pie crust instead of crescent rolls my family just loved it. Made it for supper.
    Betty

  2. Ohhhh…this looks so yummy and scrumptious…how I wish I wasn’t on a low-carb diet right now!!!

  3. This sounds wonderful and I am so anxious to try it, but I really need to print it out. I couldn’t find a way to print. Did I totally overlook it, or can it not be printed? I still want to try it and several others!!

  4. Go to the recipe card at the bottom of the post and hit the print icon at the top of the recipe card. Thank you and I hope you enjoy the recipe!

  5. 5 stars
    Once again, Carrie, you have made me look like I know what I’m doing in the kitchen. Great and simple recipe. I actually used turkey that was leftover from this past weekend. Really good! By the way, I used a can of diced potatoes because I couldn’t find frozen.