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Chicken Pot Pie Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

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 9x13 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!