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Quick and Delicious Chicken Pot Pie Casserole

A cozy and satisfying casserole filled with tender chicken, creamy sauce, and a medley of veggies, topped with a flaky crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables (carrots, peas, corn, etc.) Feel free to customize with your favorite vegetables.
  • 1 can cream of chicken soup (10.5 oz) Homemade or store-bought both work.
  • 1 cup milk Use whole milk for a creamier texture.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 can refrigerated crescent roll dough (8 oz) Alternatively, use pie crust.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until well combined.
  3. Grease a 9x13 inch baking dish with cooking spray or butter. Pour the chicken mixture into the dish, spreading it evenly.
  4. Unroll the crescent roll dough (or pie crust) and lay it over the top of the chicken filling, pressing the edges slightly to seal.
Cooking
  1. Place the dish in the preheated oven and bake for 25-30 minutes or until the dough is golden brown and the filling is bubbling.
  2. Let it cool for a few minutes before cutting into squares and serving.

Notes

For variations, consider substituting leftover turkey or mixing in different vegetables. You can also spice it up with hot sauce or cheese on top before baking. Store leftovers in an airtight container for 3-4 days; it can also be frozen for 2-3 months.