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!
Servings: 4
Calories: 537kcal
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.
Video
Notes
- 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!
Nutrition
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