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Square baking dish of easy chicken pot pie casserole with a wooden spoon in it
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4.91 from 21 votes

Chicken Pot Pie Casserole

Quick, comfort food at it's best! This casserole is Loaded with vegetables and topped with flaky crescent rolls!
Prep Time10 mins
Cook Time20 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 537kcal
Author: Julie Evink


  • 1/2 c. mayonnaise
  • 2 Tbsp All-Purpose Flour
  • 1 tsp chicken bouillon granules
  • 1/2 tsp pepper
  • 3/4 c. milk
  • 1 10 oz bag mixed vegetables, thawed
  • 1 1/2 c. cubed cooked chicken breast or rotisserie chicken
  • 1 8 oz tube refrigerated crescent rolls


  • Preheat oven to 375 degrees. 
  • 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.


  • Buy some rotisserie chicken from the store and save yourself some time or use leftover shredded chicken.
  • 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 adding on some baking time.
  • Store leftovers in an airtight container for up to 3 days in refrigerator.


Calories: 537kcal | Carbohydrates: 29g | Protein: 20g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 1928mg | Potassium: 58mg | Sugar: 10g | Vitamin A: 105IU | Calcium: 50mg | Iron: 1.5mg