Go Back
When it comes to comfort food, few dishes can rival the warm embrace of a classic chicken pot pie. This iconic dish is cherished for its rich flavors, creamy filling, and flaky crust, making it a favorite among families and food lovers alike. However, as life gets busier, the traditional pot pie can become a challenge to prepare from scratch. Enter the chicken pot pie casserole—a delightful variation that retains all the comforting qualities of the original while offering unparalleled convenience. This casserole version simplifies the cooking process, making it an ideal choice for busy weeknights or gatherings, allowing families to enjoy a hearty meal without the fuss.

Classic Chicken Pot Pie Casserole

Discover the ultimate comfort food with this Chicken Pot Pie Casserole recipe. Combining all the classic flavors of a traditional pot pie, this easy-to-make dish features a creamy chicken and vegetable filling topped with flaky crescent roll dough. Perfect for busy weeknights or family gatherings, it brings warmth and nostalgia to your table without the hassle of from-scratch cooking. Enjoy a hearty meal that everyone will love, and make it a staple in your home!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup diced potatoes (about 2 medium)

1/2 cup onion, chopped

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

1 can (8 oz) refrigerated crescent roll dough

1 cup shredded cheddar cheese

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9x13 inch casserole dish lightly with cooking spray.

    Cook the Base: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 2-3 minutes).

      Combine Ingredients: Stir in the diced potatoes and frozen mixed vegetables. Cook for an additional 5-6 minutes until the vegetables are tender.

        Make the Sauce: Sprinkle the flour over the mixture and stir well, allowing it to cook for about a minute until golden. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Stir in thyme, paprika, salt, and pepper until you reach a thick, creamy consistency. Remove from heat and fold in the shredded chicken.

          Pour into Casserole Dish: Transfer the chicken and vegetable mixture into your prepared casserole dish, spreading it evenly.

            Add the Dough: Unroll the crescent roll dough and layer it over the chicken mixture, pinching the seams to seal any gaps. This will create a delicious crust when baked.

              Cheese It Up: Sprinkle the shredded cheddar cheese evenly over the top of the dough.

                Bake: Place the casserole in the preheated oven. Bake for 25-30 minutes, or until the dough is golden brown and the filling is bubbling around the edges.

                  Cool & Serve: Once done, allow the casserole to cool for a few minutes before serving. Cut into squares and enjoy warm!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 6-8