Chicken Pot Pie Casserole
A comforting and creamy chicken pot pie casserole topped with golden, flaky crescent roll dough, perfect for family meals and gatherings.
Ingredients
For the Filling
- 4 cups shredded cooked chicken
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk Use lighter milk for a lighter version.
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour Add more for a thicker filling if necessary.
- 1 teaspoon garlic powder Add more to taste.
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- to taste salt and pepper
For the Crust
- 1 can (8 oz) refrigerated crescent roll dough Can substitute with puff pastry or biscuit topping.
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and set an oven rack to the middle.
- In a large skillet, heat olive oil over medium heat and add chopped onion. Sauté until translucent.
- Stir in shredded chicken, mixed vegetables, chicken broth, milk, flour, garlic powder, onion powder, thyme, salt, and pepper. Cook until the mixture thickens.
- Transfer the mixture to a casserole dish and top with crescent roll dough, spreading it evenly over the filling.
- Gently press seams together and tuck edges slightly into the sides for tidy browning.
Baking
- Bake in the preheated oven for 25-30 minutes or until the dough is golden brown.
- Let it cool for a few minutes before serving.
Notes
For optional toppings, consider adding grated cheddar or cooked bacon pieces to the filling.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 4gSodium: 500mgFiber: 3gSugar: 2g
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