Chicken Pot Pie Casserole

Need a quick and easy comfort food that your family will love? This Chicken Pot Pie Casserole is always a hit with a base of a creamy vegetable mixture and topped with flaky Crescent Rolls. It’s the perfect casserole recipe on a busy weeknight!

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Comforting casseroles are the best when it’s cold! There’s nothing like good old comfort food and this Chicken Pot Pie Casserole is loaded with chicken, vegetables and topped with flaky crescent rolls.

This is the meal I make when it’s cold, and the family is craving some serious comfort! It has the best rich and creamy chicken pot pie filling that is hearty and so filling. It’s always in rotation during the winter months at our house.

I love pot pie everything like my mini pot pies and pot pie soup and this casserole is another great recipe to add to the list!

You Will Love This Easy Recipe

This cozy dinner turns a pot pie into a delicious casserole. It’s so easy and it smells amazing while it’s baking.

It’s a complete meal all on it’s own – no need to add a side dish!

Instead of using pie crust, I use canned crescent roll dough – it baked up golden and soft making the best flaky crust.

You can use rotisserie chicken for the filling to make it super easy! It’s combined with veggies in a thick and creamy sauce.

It’s a delicious dinner when nights are busy and it’s something that your kids will love and eat. I’m all about sneaking in the veggies and this is a great recipe to do that!

Ingredients

• Mayonnaise
• All-Purpose Flour
• Chicken bouillon granules
• Black pepper
• Milk – 2% milk works great or use whole milk for a richer sauce.
• Mixed vegetables – I use frozen veggies that I thaw before hand.
• Diced cooked chicken – Use a rotisserie chicken or try my easy slow cooker shredded chicken! Another great option is canned chicken, just make sure to drain it well.
• Refrigerated crescent rolls – Our favorite brand is Pillsbury

How To Make This Casserole!

Prepare Pot Pie Filling – In a saucepan over medium heat whisk together the mayonnaise, flour, bouillon and pepper. Gradually stir in milk. Bring to a boil and cook until thicken about 2 minutes. Add vegetables and chicken to the mixture and heat.

Make Casserole – Pour the vegetable mixture into a 8 x 8 inch casserole dish that’s been sprayed with non-stick spray. Top with crescent roll dough.

Bake – Place casserole in oven at 375 degrees F and baking 15-20 minutes or until heated through and crescent rolls are golden brown.

Tips And Tricks!

• Buy some rotisserie chicken from the store and save yourself some time or use leftover shredded chicken. Stock your pantry with canned chicken and use it in recipes like this for an extra easy option!
• Substitute crescent rolls for refrigerated biscuits, just place on them on top for a fun twist.
• You can easily double this recipe and make it in a 9 x 13 inch pan, but you will need to increase the baking time.
• Store leftovers in an airtight container for up to three days in refrigerator. Warm them up in the microwave for easy lunches!

If you want a warm and satisfying family dinner, you need to make this chicken pot pie casserole recipe! It’s so easy and the flavors are delicious – it’s the best way to warm up during the cold winter months. Enjoy!

More Comforting Casserole Recipes

• Craving pizza? Make my Pizza Casserole! It’s always a family favorite with layers of cheese, pasta, and beef.
• 7 Layer Casserole is one of my favorite dinners from when I grew up! It’s a stick-to-your ribs meal that is great for weeknights.
• Tuna Macaroni Casserole is one of my favorite ways to dress up boxed mac and cheese! It’s always a winner at my house and it will be at yours, too!
• Cheesy Ham and Noodle Casserole is a great way to use up leftover ham for a cozy dinner that will fill everyone up.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.97 from 58 votes

Chicken Pot Pie Casserole

Quick, comfort food at it's best. This casserole is loaded with a creamy vegetable mixture and topped with flaky crescent rolls!

Prep:10 minutes mins

Cook:20 minutes mins

Total:30 minutes mins

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Ingredients

• ▢ ½ cup mayonnaise
• ▢ 2 Tablespoon all-purpose flour
• ▢ 1 teaspoon chicken bouillon granules
• ▢ ½ teaspoon pepper
• ▢ ¾ cup milk
• ▢ 10 ounces mixed vegetables, thawed
• ▢ 1 ½ cups cubed cooked chicken breast or rotisserie chicken
• ▢ 8 ounces refrigerated crescent rolls

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Instructions

• Preheat oven to 375 degrees Fahrenheit.  
• In a saucepan, whisk first four ingredients until smooth. Gradually stir in milk. Bring mixture to a boil over medium heat. Cook and stir until thickened, about 2 minutes.
• Add vegetables and chicken to mixture; cook and stir until heated through. Transfer to greased 8 x 8 inch baking dish.
• Unroll crescent roll dough and separate into eight triangles. Arrange the crescent rolls over chicken mixture in baking dish. Bake until heated through and crescent topping is golden brown about 15-20 minutes.

Tips

• Buy some rotisserie chicken from the store and save yourself some time or use leftover shredded chicken. Stock your pantry with canned chicken and use it in recipes like this for an extra easy option!
• Substitute crescent rolls for refrigerated biscuits, just place on them on top for a fun twist.
• You can easily double this recipe and make it in a 9 x 13 inch pan, but you will need to increase the baking time.
• Store leftovers in an airtight container for up to three days in refrigerator. Warm them up in the microwave for easy lunches!

Video

Nutrition Information

Calories: 537kcal (27%), Carbohydrates: 29g (10%), Protein: 20g (40%), Fat: 39g (60%), Saturated Fat: 9g (56%), Cholesterol: 64mg (21%), Sodium: 1928mg (84%), Potassium: 58mg (2%), Sugar: 10g (11%), Vitamin A: 105IU (2%), Calcium: 50mg (5%), Iron: 1.5mg (8%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.