Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole is one of my favorite family meals that provides you with all the flavors of the classic comfort food dish without all the work. An easy to make, creamy chicken and vegetable filling is topped and baked with crescent roll dough instead of a homemade pie crust.

Best of all, it takes little time to prepare, especially when you use leftover rotisserie chicken! With just a few additional ingredients you can have this meal prepared and ready for the oven in no time.

It is an easy way to get dinner on the table but still enjoy the taste of this iconic dish. It has become a favorite recipe in our house, and even the pickiest eater asks for seconds.

Chicken Pot Pie Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3 Tablespoons butter
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 medium carrots, diced
• 1/2 cup peas, frozen
• 4 garlic cloves, minced
• 2 cups cooked chicken, shredded or diced
• 1/4 cup all purpose flour
• 1 1/2 cups chicken broth
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup heavy cream
• 1 (8 oz) tube of crescent rolls

INSTRUCTIONS

The first step in making a chicken pot pie casserole is to preheat the oven and prepare a casserole dish. Because the crust topping is made from a tube of crescent roll dough you need a pan that the dough can easily cover.

I prefer to use an 11 x 7 inch baking dish because I have to do little to prepare the crescent roll dough. However, you could also use a 9 inch deep dish pie plate as well.

Spray the baking pan with non-stick cooking spray and set aside. Then dice the onion, celery and carrots into small pieces and set aside.

Prepare The Chicken

Now you have to decide what type of chicken to use for this pot pie casserole. This is a great time to use the meat from a cooked rotisserie chicken.

Most large grocery stores will have a display of cooked rotisserie chicken near the butcher or deli counter. Simply purchase one and shred it when you get home.

However, you could also easily make shredded chicken from boneless, skinless chicken breasts using my Instant Pot Shredded Chicken recipe. Although, you could also use canned chicken if you prefer.

Measure the shredded chicken and dice into small bite size pieces. Then set the chicken aside while you prepare the filling.

Make The Filling

Start by adding butter to a large skillet over medium heat. Once the butter melts, add the onion, celery, carrots, and frozen peas to the skillet.

Saute the vegetables for 5-7 minutes, or until the onions become translucent and the carrots become nice and tender.

Then add the minced garlic and cook for 1 minute, or until the garlic becomes fragrant. Next, add the chicken and stir.

Then sprinkle the flour over the top of the chicken and vegetables and stir until the flour evenly coats the mixture. The flour will help the chicken pot pie filling thicken as it cooks. Cook for 1 more minute, then pour the chicken broth into the pan.

Continue to cook and stir constantly until the mixture starts to thicken, which will take approximately 2-3 minutes. Then add the thyme, parsley, garlic powder, poultry seasoning, salt, pepper and stir.

Once the seasonings have been evenly incorporated slowly pour in the heavy cream* and cook until the mixture becomes thickened. Then pour the filling into the prepared baking pan.

*I highly recommend using heavy cream instead of milk. However, I also realize that not everyone has heavy cream on hand at all times. Therefore, if you choose to use milk be sure to decrease the heat as milk can easily curdle when it boils.

Add The Crescent Roll Crust

Remove the crescent roll dough from the refrigerator. Open the tube, keeping the dough in rectangular sections. Then place the dough over the top of the filling, pressing the edges onto the top and sides of the casserole dish.

There is no need to tightly seal the perforations, as the holes will allow the casserole to vent during the baking process.

Place the chicken pot pie casserole in the preheated oven and bake for 12-15 minutes. You want the crescent roll dough to become golden brown and cooked through.

Then carefully remove the baking pan from the oven and let it sit for 5 minutes before serving.

Storing and Reheating

1. Cool the Casserole First: Allow the casserole to cool to room temperature before storing it. This helps prevent condensation, which can make the crust soggy.
2. Refrigeration: Transfer the leftover casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap. Store it in the fridge for up to 3-4 days.

Reheating

Oven Method (Best Option): Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with aluminum foil to prevent the top from over-browning. Reheat for 20-30 minutes or until the center is hot. For a crispy top, remove the foil for the last 5-10 minutes.

Microwave (Quick Option): If you’re in a hurry, you can microwave individual portions. Place a serving on a microwave-safe plate, cover it loosely, and heat on medium power for about 2-3 minutes, checking halfway through to make sure it’s evenly heated.

Other Classic Comfort Food Recipes

If you like old-fashioned, comfort food meals like Chicken Pot Pie, be sure to check out some of my other favorite recipes.

• Classic Lasagna Recipe
• One Pound Meatloaf
• Porcupine Meatballs
• Meatloaf Muffins For Two
• Crock Pot Mississippi Pot Roast
• Chicken and Dumplings
• Instant Pot Chicken and Dumplings
• Slow Cooker Pot Roast and Vegetables
• Crock Pot Beef Stew
• Instant Pot Chicken Pot Pie
• Air Fryer Meatloaf
• Oven Roasted Chicken and Vegetables
• Instant Pot Beef Vegetable Soup
• Instant Pot Beef Burgundy

Enjoy! Mary

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