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I’m not kidding when I say that my husband and I have finished an entire casserole dish of this before. We truly took advantage of the whole “eat till it hurts” slogan and whew… it was worth it friends! This chicken pot pie is packed with so much flavor and perfect for those fall nights where you cozy on up.

I also have to admit that when I talk about this recipe, people are intimidated thinking it’s a hard dish to make, but I promise you! it’s so easy, and the crescent roll, rolled out on top… I’m going to stop talking, so you can get cooking and see for yourself!

Let’s get started!!

Chicken Pot Pie Casserole

This easy Chicken Pot Pie Casserole is layered with rich, creamy and comforting flavors in an easy shortcut version of the ultimate comfort food dinner the whole family will love.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 stick of unsalted butter
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp oregano
  • 2 cups low sodium chicken broth
  • 1/4 cup heavy cream
  • 2 cups shredded chicken
  • 2 cups mixed vegetables corn, beans, carrots and peas variety
  • 1/4 cup chopped onion
  • 1 large red or yellow potato diced
  • 1 can crescent roll
  • egg wash 1 egg mixed with 1 teaspoon of water

Method
 

  1. Preheat the oven to 400 degrees.
  2. In a large skillet, melt the butter over medium heat. Add the onion and cook for about 2 minutes, until the onion is tender. Stir in the flour, salt, pepper and oregano until well blended. Slowly stir in the broth and cream, cooking until bubbly and thickened.
  3. Stir in the chicken and mixed vegetables and potato and allow to cook until potatoes are tender. Remove from heat and pour into a greased 9×13 casserole dish.
  4. Roll the crescent roll out and place on top of pot pie mixture. Take your egg wash and brush over top of crust before baking
  5. Bake for 20-25 minutes, or until the crust is golden brown. Let rest for 5 minutes before cutting and serving.
    Notes
    I'm not kidding when I say that my husband and I have finished an entire casserole dish of this before. We truly took advantage of the whole "eat till it hurts" slogan and whew… it was worth it friends! This chicken pot pie is packed with so much flavor and perfect for those fall nights where you cozy on up.
    Enjoy!

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven until warmed through and top has crisped up.
  • You can freeze leftovers for up to 3 months, but the texture of the crust topping might soften once thawed. Thaw the pot pie in the fridge overnight, then reheat in the oven at 350° until the filling is hot and the top has browned.
  • This is a great make ahead meal. Prep the filling up to a day or two in advance, then cover and store the casserole dish in the fridge until you’re ready to bake. Top with with crescent roll dough then bake and serve hot.
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