Chicken Pot Pie Casserole Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
562 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole Recipe
Description
Chicken Pot Pie Casserole Recipe combines diced cooked chicken breast with frozen peas, carrots, and hash-brown style potatoes in a creamy sauce made from condensed cream of chicken soup and chicken broth. The filling is seasoned with poultry seasoning and black pepper that enhance the savory depth without overpowering. The crust uses refrigerated crescent rolls, baked first on the bottom to set a base and then again on top to create a light, flaky golden-brown crust that encases the filling.
The dish is baked in a single 11x13-inch pan, allowing the crescent rolls to press up the sides slightly, though not fully covering them, which adds a rustic touch. The filling is cooked on the stovetop to warmth and thickness before being poured over the bottom crust. The top crust seals the filling, baking until golden and firm.
This casserole serves as a practical comfort food main dish, suitable for family dinners where a flaky crust and a rich, creamy filling are desired without assembling a traditional pie. The use of frozen vegetables and canned soup keeps the ingredient list straightforward and accessible.
Ingredients
- 3 chicken breast cooked and diced
- 12 oz pea frozen
- 12 oz carrot frozen
- 2 cup potato like Hash Browns, frozen diced
- 1/2 onion diced
- 2 cream of chicken soup canned, condensed
- 1 cup chicken broth
- 1/2 tsp poultry seasoning
- 1 teaspoon black pepper
- 2 crescent rolls refrigerated, canned
Instructions
- Preheat oven to 350.
- Grease a 11x13" baking dish.
- Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides do not go all the way up.
- Bake for 20 minutes or until crust is light brown.
- Allow to cool.
- In a large skillet, combine chicken, diced onion, broth, potatoes and peas and carrots, cream of chicken soup, poultry seasoning and pepper.
- Stir and cook over medium heat until ingredients are warm (5-10 minutes). thick, slowly add a little more water until desired consistency is reached.
- Pour chicken mixture over baked crust and spread evenly.Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
- Bake for 25 minutes or until top is golden brown.
- Allow it to set for a few minutes - cut and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 1546mg | 64% |
| Potassium | 833mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5634IU | 113% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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