Chicken Pot Pie Casserole with Crescent Roll Crust: A Comforting Family Favorite

If you’re craving a comforting, hearty meal that’s both easy to prepare and incredibly delicious, look no further than Chicken Pot Pie Casserole with Crescent Roll Crust. This dish is a satisfying combination of tender, seasoned chicken breast, creamy vegetables, and flaky crescent roll crust—perfect for a cozy family dinner or when entertaining guests. It brings all the classic flavors of a traditional pot pie but in a more effortless and quicker casserole form.

For more comforting casserole ideas, check out these easy casserole recipes or explore creative ways to use crescent rolls.

Basic Recipe: Ingredients and Instructions

Making this Chicken Pot Pie Casserole is simple and only takes a few steps. Below are the ingredients and instructions to help you create this comfort food masterpiece.

Chicken Pot Pie Casserole with Crescent Roll Crust – Comforting & Easy Recipe

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• Author: Jennifer Mitchell
• Total Time: 50-55 minutes
• Yield: 6-8 servings 1x
• Diet: Gluten Free

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Description

This Chicken Pot Pie Casserole with a Crescent Roll Crust is a hearty and comforting dish that brings together seasoned chicken, a creamy vegetable-filled sauce, and a golden, flaky crescent roll topping. It’s the perfect weeknight dinner that’s quick to make but tastes like a classic homemade pot pie. The combination of tender chicken, savory vegetables, and the buttery crescent dough makes for an irresistible meal.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1.5 lbs boneless skinless chicken breast
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• Black pepper, to taste
• ¼ tsp dried thyme
• ¼ tsp dried basil
• ¼ tsp dried oregano

For the Pot Pie Casserole:

• 1 tbsp butter
• 1 garlic clove, minced
• ½ yellow onion, chopped
• 2 tbsp chicken broth (used first for sautéing)
• ¼ cup all-purpose flour
• ⅔ cup whole milk
• ½ cup chicken broth
• 1 cup frozen corn (about 160g)
• 1 cup frozen peas and carrots (about 160g)
• Salt and pepper, to taste

For the Crescent Roll Crust:

• 8 crescent rolls (1 full sheet of rolls)

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Instructions

• Prepare the chicken:
• Preheat your oven to 375°F (190°C).
• Season the chicken breasts with paprika, garlic powder, onion powder, salt, black pepper, thyme, basil, and oregano.
• Cook the chicken breasts by either boiling, baking, or pan-searing until fully cooked (about 15-20 minutes). Once cooked, shred the chicken and set it aside.
• Make the casserole filling:
• In a large skillet, melt 1 tbsp of butter over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is soft and translucent (about 3 minutes).
• Add 2 tbsp of chicken broth to the pan and stir in the all-purpose flour. Cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.
• Slowly add the whole milk and chicken broth, stirring continuously until the sauce thickens (about 3-4 minutes).
• Once the sauce has thickened, stir in the frozen corn, frozen peas and carrots, and shredded chicken. Season with salt and pepper to taste. Continue to cook for another 2-3 minutes until everything is heated through.
• Assemble the casserole:
• Pour the chicken and vegetable mixture into a 9×13-inch baking dish, spreading it out evenly.
• Unroll the crescent rolls and place them on top of the casserole, covering the entire surface. You may need to press the seams of the rolls together to make one solid layer of dough.
• Bake the casserole:
• Bake the casserole in the preheated oven for 20-25 minutes, or until the crescent roll crust is golden brown and cooked through.
• If the crust is browning too quickly, you can cover the casserole loosely with foil and continue baking until the filling is bubbling and the crust is fully cooked.
• Serve:
• Once the casserole is done, remove it from the oven and allow it to cool slightly before serving.
• Scoop out portions of the casserole and enjoy!

Notes

• If you prefer, you can use rotisserie chicken to save time.
• For extra creaminess, you can add a little extra milk or cream to the filling.
• You can use fresh vegetables instead of frozen if desired (e.g., diced carrots, peas, or corn).
• If you want to add a crispy topping, you can sprinkle shredded cheese on top of the crescent roll dough before baking.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes (including chicken cooking time)
• Category: Main Course, Casserole, Comfort Food
• Method: Stovetop, Baking
• Cuisine: American, Comfort Food

Nutrition

• Serving Size: 1 slice (about 1/6th to 1/8th of the casserole)
• Calories: 330
• Sugar: 5g
• Sodium: 560mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 75mg

Keywords: Chicken Pot Pie Casserole with Crescent Roll Crust

Instructions

1. Prepare the chicken: Start by seasoning the boneless, skinless chicken breasts with paprika, garlic powder, onion powder, salt, black pepper, thyme, basil, and oregano. Cook the chicken either by grilling, baking, or pan-searing until fully cooked through. Once done, shred the chicken into bite-sized pieces and set aside.
2. Cook the vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and chopped onion, cooking until softened (about 2-3 minutes). Stir in the chicken broth and cook for another minute.
3. Make the creamy filling: Add the flour to the skillet, stirring to create a roux. Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens (about 4-5 minutes). Season with salt and pepper to taste.
4. Add the vegetables: Stir in the frozen corn, peas, and carrots, and cook until heated through, about 2-3 minutes.
5. Combine the chicken and vegetables: Add the shredded chicken to the skillet and mix well to combine the creamy vegetable mixture and chicken. Remove from heat.
6. Prepare the crescent roll crust: Roll out the crescent roll dough into a single sheet and place it on top of the chicken mixture in a baking dish. Press the dough to cover the casserole and tuck in the edges to seal.
7. Bake: Preheat your oven to 375°F (190°C). Place the casserole in the oven and bake for 20-25 minutes, or until the crescent roll crust is golden brown and the casserole is bubbly.
8. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your comforting and delicious Chicken Pot Pie Casserole!

Advanced Techniques

While the recipe is straightforward, there are a few ways to take this Chicken Pot Pie Casserole up a notch.

Use Rotisserie Chicken

For even faster prep, consider using rotisserie chicken. Simply shred the chicken and skip the step of cooking and seasoning the raw chicken. It’s a great shortcut when you’re in a rush.

Add Herbs and Spices

For an extra boost of flavor, experiment with additional herbs and spices such as rosemary, thyme, or sage. Fresh herbs can also add a fragrant touch to the casserole. You could even sprinkle a little paprika or cayenne pepper on top of the crescent rolls before baking for an added kick.

Make It Extra Cheesy

To give your casserole a cheesy twist, sprinkle shredded cheese (such as cheddar or mozzarella) over the chicken and vegetable mixture before covering it with the crescent rolls. You can also add some cheese on top of the crescent roll crust for extra gooey goodness.

Vegetable Variations

While corn, peas, and carrots are classic pot pie ingredients, you can easily swap them with other vegetables. Try adding diced potatoes, green beans, or even mushrooms for additional flavor and texture.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Leftovers of this Chicken Pot Pie Casserole make a perfect meal for the next day. Here’s how you can store and maintain its freshness.

Storing Leftovers

After enjoying your casserole, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to let it cool completely before storing to prevent condensation inside the container.

Reheating

To reheat, place individual servings in the microwave for 1-2 minutes, or reheat the entire casserole in a 350°F (175°C) oven for about 10-15 minutes. Cover with foil if necessary to prevent the crust from over-browning.

Freezing

If you want to make the casserole in advance, you can freeze it before baking. Prepare the casserole as instructed, but instead of baking it, cover it tightly with plastic wrap and foil, and store it in the freezer. When ready to bake, remove the foil and plastic wrap, and bake in a preheated 375°F (190°C) oven for 40-45 minutes (you may need to add more time depending on how frozen it is).

Dietary Adaptations and Substitutions

This recipe can easily be modified to accommodate various dietary preferences. Here are some adaptations and substitutions:

Gluten-Free Version

To make this casserole gluten-free, use gluten-free crescent roll dough. You can also substitute the all-purpose flour with gluten-free flour or cornstarch to thicken the sauce. Be sure to check the chicken broth and other ingredients for gluten content.

Dairy-Free Option

For a dairy-free version, use dairy-free butter, and substitute the milk with almond milk or another plant-based milk. There are also plenty of dairy-free cheese options available that can be sprinkled on top of the casserole before baking.

Low-Carb Version

If you’re following a low-carb diet, consider using cauliflower rice or a low-carb vegetable mix instead of the corn and peas. You can also use a low-carb version of crescent roll dough, or even replace the dough with a cheesy almond flour crust.

Vegetarian Version

For a vegetarian version, simply omit the chicken and replace it with more vegetables such as mushrooms, potatoes, or even tofu. You can add vegetable broth instead of chicken broth to maintain the flavor.

FAQs About The Recipe

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well in this recipe. They are slightly more flavorful and tender than breasts, and you can still follow the same steps to cook and shred them.

Can I prepare the casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking. Store it covered in the fridge for up to 24 hours before baking. You can also freeze it before baking for later use.

Can I substitute the crescent roll dough with a different crust?

If you prefer, you can use puff pastry, pie crust, or even biscuit dough as a substitute for the crescent rolls. Just adjust the baking time as needed.

Conclusion & Final Thoughts

Chicken Pot Pie Casserole with Crescent Roll Crust is a comforting and easy-to-make dish that is perfect for any occasion. The combination of seasoned chicken, creamy vegetables, and flaky crust offers all the delicious flavors of a classic pot pie with less hassle. Whether you’re cooking for your family or making a dish for a special event, this casserole will surely be a crowd favorite. So go ahead, try it out and enjoy this hearty, satisfying meal!