Chicken Pot Pie Casserole with Crescent Rolls
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!
Servings: 8
Cost: $10
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
Video
Notes
You can roll out dough if you want, but make a few small slits in the crust to allow steam to vent. This prevents the crust from becoming soggy.
Use your favorite cheese, and add more for a cheesier casserole.
If you use more chicken, use 2 cans of chicken soup. You can also omit the sour cream and use 2 cans of soup.
Nutrition
Calories: 378kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 872mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1619IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 2mg
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