Chicken Pot Pie Casserole Recipe
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.
- 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
Preheat oven to 350.
Grease a 11x13" 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.
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