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!

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!

Chicken Pot Pie Casserole
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
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!
Christine says
This recipe was delicious! We all enjoyed it very much and I will certainly make is my go-to pot-pie recipe! Roasted my chicken breast with salt, pepper, paprika @ 400 degrees for 18mins. Sliced it about the size of vegetables and followed your directions. DELISH!
Alison says
Loved this with rotisserie chicken! So flavorful and filling.
Corrie says
I just wanted to say, thanks for the mayo idea. I added 3 tablespoons or so to my normal cast iron skillet pot pie recipe, and it added so much richness!
Julie says
Perfect! You are so welcome!
Darlene Dorsch says
Forgot to say that I doubled the recipe for a 13×9 pan. It was perfect and so delicious. This is dinner tonight.
Julie says
Great! Glad you enjoyed it!
Darlene Dorsch says
Love, love, love this recipes. A family favorite. I love how you mix the sauce so you know what’s in it. No cream of chicken soup and all that sodium. Thanks for sharing!
Julie says
You’re welcome! I’m so glad you loved it!
Lisa McQuinn says
This recipe looks yummy! If I wanted to add potatoes would I decrease the amount of frozen veggies? Thanks!
Julie says
Yes, you will want to balance those out so you still have a creamy sauce mixture!
Alison LaFortune says
Yum! Crescent roll topping makes this the best!
Julie says
Couldn’t agree more!
Heather says
Can anything be substituted for the mayo? Greek yogurt perhaps?
Julie says
Yes! You could do greek yogurt or sour cream. It’ll change the flavor a tad but it will keep the consistency roughly the same.
Danielle Green says
I love the homemade sauce in this dish. It’s so much better than other recipes I have tried with cream soup mixes!
Julie says
Agreed! I’m glad you loved it!
Margaret Stafford says
This is one I am going to try soon! Thank you
Julie says
You’re welcome! Hope you enjoy it!
Samantha says
Hello!
So I have a dumb question…..
I only have chicken broth, not the bouillon granules. Can I substitute them? I noticed your recipe says to just mix the first four ingredients together but I didn’t want to assume that the granules are melted into a broth first.
Thanks,
Samantha
Julie Evink says
Hmmmm I’m not actually sure as I’ve never attempted this! My only concern is that it’s going to take longer for the cubes to dissolve. If you try it just make sure they are completely dissolved before you move into the next step 🙂
Erin @ The Speckled Palate says
1. I love Crescent rolls, too, because they bring back such lovely memories.
2. I’ve still got about 10-15ish pounds of baby weight that I’m carrying, and my kiddo turns 3 in March. 😉 I hope that your new workout routine and the food routine make you happy and bring you to that happy weight, whatever it might be! Also, losing baby weight is HARD.
3. I’m all about this casserole and cannot wait to make it. YUM!
Julie Evink says
LOL yessss to all of this! But are you happy?? That’s the main thing 🙂 I’m happy!
Melissa Howell says
I totally admire you for losing 50 pounds as a teenager! That is amazing! I have decided to go off sugar (mostly), but I still allow myself to have dessert on Sunday (because the family expects dessert on Sunday :)) And I think you look great modeling your cute clothes!
Julie Evink says
Awwww thanks! Good for your! It’s all moderation right?
Malinda says
Hey I need to lose 25 pounds!! The scale is flat stuck and I need to get it going again! I was always one of those that could eat whatever and when I turned 30 that all went out the window!! EEEK!
Julie Evink says
At least you had it the first 30 years of your life! I could never do that. And yes, I’ve been working out like a mad woman and watching my food sooooo closely and I gained two pounds overnight…. sigh.
Danielle Green says
I bet kids and husbands and guests will all love this amazing looking dish!
Julie Evink says
They all do!