This Chicken Pot Pie Casserole combines all the delicious flavors of a traditional pot pie with the convenience of a quick and easy casserole. The creamy chicken filling, enhanced with vegetables and herbs, is topped with a golden, buttery crescent roll crust that crisps up beautifully in the oven. Every bite offers the perfect balance of savory, creamy, and crispy textures, making it a hearty and satisfying dish for any family dinner or gathering.
- Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 package refrigerated crescent roll dough
Directions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, peas and carrots, celery, onion, cream of chicken soup, sour cream, chicken broth, garlic powder, thyme, salt, and pepper. Stir until all ingredients are well mixed.
- Spread the chicken mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the chicken mixture.
- Unroll the crescent roll dough and place it over the cheese, pressing the seams together to form a crust that covers the entire casserole.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the casserole to cool for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
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