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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup cream of chicken soup - 1 cup chicken broth The base of this casserole is the cooked chicken. You can use rotisserie chicken for ease. The frozen mixed vegetables add color and nutrients. Cream of chicken soup brings creaminess and flavor, while chicken broth adds depth. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 teaspoon olive oil These seasonings boost the taste of your casserole. Garlic powder adds a nice kick. Onion powder gives it a sweet flavor. Thyme adds an earthy touch. Use salt and pepper to adjust to your liking. Olive oil helps to sauté the chicken and veggies. - 1 package (8 oz) refrigerated crescent roll dough - Fresh parsley, chopped (for garnish) The crescent roll dough is the star of the crust. It becomes flaky and golden when baked. Fresh parsley adds a splash of color and freshness to the dish. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms your oven so the casserole bakes evenly. Next, heat 1 teaspoon of olive oil in a large skillet over medium heat. This oil adds flavor and helps cook the chicken and veggies. In the skillet, add 2 cups of shredded cooked chicken and 1 cup of frozen mixed vegetables. Stir them well. Pour in 1 cup of cream of chicken soup and 1 cup of chicken broth. Mix everything together. Now, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried thyme. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes until it's hot. Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish. Spread it evenly across the bottom. Next, unroll the package of refrigerated crescent roll dough on a lightly floured surface. Use a rolling pin to gently roll each triangle into rectangles. Lay these rectangles over the chicken mixture, covering it completely. Place the casserole in your preheated oven. Bake for 25-30 minutes. Look for the crescent dough to be golden brown and puffed up. Once it’s done, remove it from the oven and let it cool for about 5 minutes before serving. This cooling time helps the filling set. Enjoy your delicious Chicken Pot Pie Casserole! To ensure a flaky crust, start with cold dough. This helps the dough rise better. When you roll out the crescent dough, do it gently. Avoid stretching it too much. This keeps the layers light and fluffy. To avoid a soggy bottom, make sure your filling is not too wet. Use only one cup of chicken broth. If your mixture looks too runny, simmer it longer. This helps the extra liquid cook off. Always let the casserole cool for a few minutes before serving. This allows it to set. One common mistake is overfilling the casserole. Stick to the amounts listed in the recipe. If you add too much filling, the dough may not cook right. Another mistake is not seasoning properly. Taste your filling before you pour it into the dish. Adjust the salt, pepper, or herbs as needed. Good seasoning makes all the difference in flavor. For ideal side dishes, consider serving a fresh salad. A simple green salad pairs well. You could also offer bread rolls. They soak up the extra sauce nicely. Pairing with salads or bread adds balance to your meal. The salad adds crunch, while the bread offers warmth. Both enhance the cozy feel of your chicken pot pie casserole. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken instead of cooking your own. This saves time and adds wonderful flavor. Customize Your Vegetables: Feel free to mix and match the vegetables according to your preference. Broccoli, green beans, or bell peppers can add a different taste and texture. Make It Ahead: You can prepare the chicken and vegetable mixture a day in advance. Just assemble the casserole before baking to save time on busy nights. Check for Doneness: Baking times may vary based on your oven. Keep an eye on the crescent dough; it should be golden brown and puffed up for the best texture. {{image_2}} You can change the veggies in your chicken pot pie casserole. Try using: - Broccoli - Green beans - Bell peppers These options add color and taste. You can also switch proteins. Instead of chicken, use: - Turkey - Cooked ham - Tofu for a vegetarian twist If you need a gluten-free option, look for gluten-free crescent roll dough. Many brands offer this choice. For a healthier soup, swap the cream of chicken with: - Low-fat cream of mushroom - A homemade creamy soup These changes keep the dish tasty while fitting your needs. Boost the flavor with extra spices or herbs. Some great choices include: - Paprika - Rosemary - Basil You can also mix in cheese. Adding shredded cheddar or mozzarella gives a nice, creamy touch. Consider topping with breadcrumbs for crunch. These changes make your casserole even more delicious! You can store chicken pot pie casserole in the fridge for about three to four days. Make sure to let it cool first. Place it in an airtight container to keep it fresh. If you leave it uncovered, it may dry out. Label your container with the date. This helps you know how long it’s been stored. To freeze the casserole, let it cool completely. Then, wrap it tightly in plastic wrap or foil. You can also use a freezer-safe container. This will prevent freezer burn. It’s best to eat frozen portions within three months. To reheat, thaw it in the fridge overnight. Then, bake it at 350°F (175°C) until it’s hot all the way through. You can also microwave individual servings for a quick meal. For a meal, I suggest serving one to two cups per person. This can depend on how hungry everyone is. If you have a large gathering, you can easily double the recipe. Use a bigger dish to fit all the filling and dough. This way, everyone can enjoy a delicious serving. Yes, rotisserie chicken works well. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This swap makes the cooking process quicker and easier. Baking the casserole takes about 25 to 30 minutes. You want the crescent roll dough to be golden brown and puffed. Keep an eye on it during the last few minutes. This ensures it comes out just right. Yes, you can prepare it ahead of time. Assemble the casserole and cover it. Store it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. The best way to reheat leftovers is to use the oven. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover it. Heat for about 15 to 20 minutes. This keeps the crust nice and crisp. Absolutely! For a vegetarian option, swap the chicken for a mix of beans or extra veggies. You can use mushrooms or tofu for added protein. Replace the cream of chicken soup with a plant-based version. This keeps the dish tasty and filling. This chicken pot pie casserole combines simple ingredients for a comforting dish. You learned about the main components, seasonings, and crust choices. I shared tips to make the perfect casserole, common mistakes to avoid, and great serving ideas. Try ingredient swaps or dietary adjustments for variety. Store leftovers properly to enjoy them later. Making this dish is straightforward and rewarding. With these tips, you can create a meal that satisfies everyone at the table. Enjoy your cooking journey!

Comforting Chicken Pot Pie Casserole

A hearty and comforting chicken pot pie casserole with a flaky crescent roll topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 teaspoon olive oil
  • 1 package (8 oz) refrigerated crescent roll dough
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the shredded chicken and the frozen mixed vegetables, stirring to combine.
  • Pour in the cream of chicken soup and chicken broth, mixing thoroughly. Add garlic powder, onion powder, thyme, salt, and pepper to taste. Let it simmer for about 5 minutes until the mixture is heated through.
  • Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom.
  • Unroll the crescent roll dough on a lightly floured surface. Using a rolling pin, gently extend each triangle to form rectangles. Lay the rectangles over the chicken mixture, covering it completely.
  • Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and puffed up.
  • Remove from the oven and let it cool for about 5 minutes before serving.
  • Garnish with freshly chopped parsley for a splash of color and serve warm.

Notes

Garnish with fresh parsley for added flavor and color.
Keyword casserole, Chicken, comfort food, pot pie