Easy Chicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole with crescent rolls is an easy chicken pot pie recipe with rotisserie chicken and cream of chicken soup under a crescent roll crust. Your entire family will love this easy recipe, and it's a great way to use up leftover chicken!
Servings: 8
Cost: $5
Ingredients
- 3 cups cooked chicken shredded or cubed
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 can cream of chicken soup or cream of chicken
- ½ cup sour cream
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese or cheddar blend
- 1 tube crescent roll dough or crescent roll sheets
Instructions
- Preheat oven to 375 degrees
- Grease or spray a 13 X 9 inch casserole dish
- In a large bowl, Add chicken, and season with sea salt, pepper, garlic powder and onion powder. Add cream of chicken soup, sour cream, vegetables, and mix together. Spread evenly in casserole dish, and top with cheese
- Unfold the crescent roll dough so that it's a large rectangle, and place over the casserole. Pinch edges together, and stretch so that it fits over the filling. Or, spread a crescent roll sheet over the chicken mixture.
- Bake for 20 minutes or until crust is golden brown and filling is hot and bubbling
- Allow to sit for 5 minutes before cutting to allow filling to thicken up
Video
Notes
You can roll out dough if you want, but make a few small slits in the crust to allow steam to vent.
Use your favorite cheese, and add more for a cheesier casserole.
If you use more chicken, use 2 cans of chicken soup.
Nutrition
Calories: 378kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 872mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1619IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 2mg
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