Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

If you love chicken pot pie but do not want to experience the tedious tasks that go into making it, look no further! This chicken pot pie casserole is delicious, easy to make, and comforting!

Do not worry, this pot pie requires no pie crust making or vegetable chopping! The crumbly, and buttery crust of this casserole is brought to you by Pillsbury Crescent Rolls. The pie filling consists of canned soup, frozen veggies, chopped potatoes, and chicken! Okay, easy enough, right?

Don’t shy away from frozen veggies. They are typically fresher than vegetables in the produce section because they are frozen immediately after they are picked! Frozen veggies last longer, and make things easier when time is tight!

Here Is The Total List Of Ingredients For The Chicken Pot Pie Casserole:
  • 2 cans of cream of chicken soup
  • 1 small onion
  • Chicken tenderloins or chicken breast, shredded and cooked
  • Frozen carrots and peas
  • Potatoes, (either frozen and cubed or you can do this on your own with raw potatoes)
  • One Pillsbury Crescent Dough Sheet

 

To make this recipe even easier you can buy frozen, cubed, potatoes! I had a bag of raw white potatoes at home so I just cut up a few and boiled them.

How To Make The Chicken Pot Pie Casserole:
  1. Prepare your chicken, saute it in a covered pan, then shred it or cube it when it is done.
  2. Preheat your oven to 350 degrees
  3. Finely chop your onion
  4. Spray a large sauce pan with cooking spray, add the onion and cook until translucent.
  5. If you need to prepare the potatoes, peel them and chop them. Add them to a pot of boiling water and cook until softened. Then drain the water and set aside
  6. Add the cooked potatoes, chicken, frozen peas and carrots, and cans of chicken soup to the pan
  7. Stir and cook over medium heat for 5-8 minutes
  8. Add into a sprayed, large rectangle baking dish (9×13)
  9. Unroll the crescent roll dough sheet and place on top of the chicken mixture
  10. Bake for 25 minutes
  11. Allow to cool (trust me it’s hot!!)
  12. Enjoy !!!

This recipe is so comforting and delicious. I had it for lunch for the week, it is very good warmed up and perfect for prep. This recipe yields 6 servings!

See full recipe for the chicken pot pie casserole below.

Yield: 6

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ingredients

  • 2 cans of cream of chicken soup
  • 550-600 grams Chicken tenderloins or chicken breast
  • 360 grams Frozen carrots and peas
  • 340 grams Potatoes (either frozen and cubed or you can do this on your own with raw potatoes
  • One Pillsbury Crescent Dough Sheet
  • 5.4 oz chopped onion

Instructions

  1. Prepare your chicken, saute it in a covered pan, then shred it or cube it when it is done
  2. Preheat your oven to 350 degrees
  3. Finely chop your onion
  4. Spray a large sauce pan with cooking spray, add the onion and cook until translucent
  5. If you need to prepare the potatoes, peel them and chop them. Add them to a pot of boiling water and cook until softened. Then drain the water and set aside
  6. Add the cooked potatoes, chicken, frozen peas and carrots, and cans of chicken soup to the pan
  7. Stir and cook over medium heat for 5-8 minutes
  8. Add into a sprayed, large rectangle baking dish (9x13)
  9. Unroll the crescent roll dough sheet and place on top of the chicken mixture
  10. Bake for 25 minutes
  11. Allow to cool (trust me it's hot!!)
  12. Enjoy !!!

Nutrition Information

Yield

6

Serving Size

366 grams

Amount Per Serving Calories 342Total Fat 6.2gSaturated Fat 1.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 60.2mgSodium 954mgCarbohydrates 43.4gFiber 4.4gSugar 6.6gProtein 49.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Comment

Your email address will not be published.

Skip to Recipe
Scroll to Top