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This chicken pot pie casserole recipe is made with crescent rolls, rotisserie chicken and cream of chicken soup. Homestyle comfort food ready in less than an hour and a family favorite you’ll make on repeat!
Easy Chicken Pot Pie Recipe
Craving some delicious comfort food? Wondering what to make with leftover rotisserie chicken? You’re going to love this quick and easy chicken pot pie recipe with crescent rolls and cream of chicken soup!
Tender bites of chicken in a creamy gravy under a flaky crust! Doesn’t get any better than that!
I made this easy recipe for the first time a few years ago when my daughter asked for chicken pot pie. I didn’t have time to make it from scratch, but I did have everything I needed to make creamy chicken pot pie with a crescent dough crust!
Why you’ll love this family favorite recipe!
This creamy casserole is a delicious way to use up leftover chicken or turkey.
It’s an easy way to make a comforting hot meal when you don’t have a lot of time.
Take it from a mom of five — This easy dinner is picky-eater approved!
Crescent Roll Chicken Pot Pie Ingredients
Here are the basics. You’ll find full amounts in the printable recipe card below.
- Cooked chicken — Use leftover chicken or rotisserie chicken
- Can of crescent rolls — original crescent rolls
- Cream of chicken soup
- Sour cream — adds a light tangy flavor and helps thin out the soup
- Frozen vegetables — green beans, peas and carrots, corn or mixed vegetables work best. You can use fresh vegetables if you want.
- Seasoning – salt, black pepper, garlic powder, onion powder
- Shredded cheddar cheese — or cheddar cheese blend
How to Make Chicken Pot Pie Casserole with Crescent Rolls
First, grease a casserole dish with butter or non-stick cooking spray. Then, add your cooked chicken to a large bowl and season it with sea salt, pepper, garlic powder and onion powder.
Add a can of cream of chicken soup and sour cream. Then, add the veggies and mix vegetables into the mixture. Spread the chicken mixture evenly in the prepared baking dish.
Now, sprinkle a layer of shredded cheese on top of chicken mixture. I use cheddar cheese or Colby Jack or a blend of different cheeses. But you can use your favorite cheese here.
Next, carefully open the crescent dough, and unroll it so that it’s a rectangle. Place the dough sheet on top of the filling, and carefully stretch it to fit. You can brush an egg wash on the dough if you like.
The casserole takes just 20 minutes or so to bake. Total cooking time will depend upon your oven. When it’s done, the crust is golden brown, and the cheesy chicken filling is hot and bubbling.
Tips for Making Chicken Pot Pie Casserole
If you want one less dish to wash, you can mix everything together in the baking dish!
To avoid a soggy crust, leave the perforations open a bit to allow venting. You can pinch center edges together if you like. You can also roll out the dough, but leave a few holes for venting.
Use a 13×9 inch pan or a smaller 2 quart casserole dish. If you want a creamier casserole, you can use 2 cans of cream soup.
I like to let this easy pot pie casserole sit for a few minutes to let the filling set. After that, you can go right ahead and dig in.
Variations
It’s simple to change up this easy chicken casserole. Use leftover turkey from Thanksgiving instead of chicken.
Or use a can of tuna for an easy tuna pot pie casserole!
Use puff pastry instead of crescent dough, but be aware that the cook time may change.
You can use a can of biscuit dough, like Grands, instead of crescent roll dough. Just place the biscuits on top of the filling, and bake.
If you’re using leftover roast chicken add your favorite spices, to taste, as it may not need any extra seasoning.
You can sub another can of cream soup for the sour cream.
How to Store and Reheat Leftovers
Cover and keep the leftover chicken pot pie in the refrigerator. Use the baking dish or transfer to an airtight container. It should keep for 3 to 4 days.
For longer storage, store in a freezer-safe container in the freezer for up to 3 months.
Reheat the chicken pie in individual servings in the microwave. Or, bake the casserole in the oven at 300 degrees f until hot.
More Easy Casseroles with Chicken
Chicken Pot Pie Casserole with Crescent Rolls
Video
Ingredients
- 3 cups cooked chicken shredded or cubed
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 can cream of chicken soup or cream of mushroom
- ½ cup sour cream
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese or cheddar blend
- 1 tube crescent roll dough or crescent roll sheets
Instructions
- Preheat oven to 375℉
- Grease or spray a 13 X 9 inch casserole dish
- In a large bowl, Add chicken, and season with sea salt, pepper, garlic powder and onion powder.
- Add cream of chicken soup, sour cream and frozen vegetables, and mix together.
- Spread the chicken mixture evenly in prepared baking dish, and sprinkle shredded cheese on top
- Unfold the crescent roll dough so that it's a large rectangle, and place over the filling. Stretch the dough so that it fits over the filling. Leave the perforations open to vent the casserole
- Place in preheated oven, and bake for 20 minutes or until crust is golden brown and filling is hot and bubbling
- Allow to sit for 5 minutes before serving to allow filling to thicken up
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious 😋. Family loves it. We only use this recipe. Thanks
Thank you so much, Jeremy!
I got an incredible deal on crescent rolls and have been looking for a way to use them. This is absolutely the best way. I made the recipe as directed and it turned out perfect
The filling was the right consistency and flavor was spot on. This recipe willa spot in my rotation.
This was easy to make and a big hit. I substituted the same amount of fake chicken I’d made from soy strips. Since I added almost 2 cups of frozen veggies I used 2 cans of soup. There’s an overload of sodium in the soups so I skipped the salt. I didn’t have sour cream so I substituted low fat mayonnaise, 2 large spoons full.
It took 35-40 minutes for the top to brown. I wanted to be sure the bread wouldn’t be doughy or mushy underneath. There were 6 delicious servings.
The recipe calls for “1 can cream of chicken soup or cream of chicken”. Maybe you meant “or cream of mushroom or celery”. Thank-you for the recipe!
So glad you liked the casserole, Stella. Thanks for catching that — fixed it! 🙂
Yum! The men in the house went back for third servings! Literally the easiest recipe ever. Delicious. Satisfying. Win-win-win.
Loved this recipe. I made it as stated the first time and my family asked me to make it again.
The second time I added a bottom crust using a second can of the crescent sheets. I also added double the mixed veggies, a second can of cream of chicken soup, and some frozen cubed hash brown potatoes. I baked it for 35 minutes and it came out perfect.
Thank you for this great recipe. My family keeps requesting it.
So easy and yummy! Baked 5 extra minutes and crescent rolls were perfectly browned.
I made this- didn’t have sour cream so substituted with miracle whip and it was delicious. My only problem was the dough stayed “doughy!” We had to put it back in the oven and broil it, and in the very centers of the pan it was still doughy! The flavor was delicious but sadly I couldn’t get the crescent rolls to cook through.
Hmm. It may have needed more time in the oven, but I’m glad you enjoyed the recipe.
I never had any luck with crescent or biscuits not coming out doughy until I started partially baking them on a sheet pan before putting them on top of the casserole. I did the same thing with this dish and it turned out great.
The only change I made to your recipe was to sauté onion and celery to add to other ingredients. Delicious and so easy!
Thanks, Jill! So glad you enjoyed the recipe.
This was so easy to make and the kids loved helping! Great flavors and no leftover!
can this be made ahead of time!!
Yes, you can make the chicken pie filling and refrigerate it until ready to bake. Add the crescent roll topping right before baking.
Does making the filling ahead of time ruin the filling? Or could you not tell?
I haven’t done this, but I don’t think it would make any difference in taste.