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This easy chicken pot pie casserole recipe is one of my favorite “simple” meals. It has all the warm, creamy flavors of a classic pot pie, but is made in one dish, making it perfect for busy nights.
“This is such a simple but hearty meal! And it’s made in on casserole dish!”
-Becky
This hearty chicken casserole is layered with shredded chicken, tender vegetables, and a creamy base, all tucked between buttery crescent rolls. It’s one of those meals you can count on to be filling, family friendly, and simple to make.
For more easy chicken recipes, be sure to try this one skillet Chicken Marsala, or this Slow Cooker Chicken Cacciatore. If you have more time, you will love this Smoked Chicken Breast or this simple Cajun Chicken Alfredo.
Table of Contents
Ingredients You Will Need
- crescent rolls- one for the bottom layer and one for the top.
- shredded rotisserie chicken- leftovers of turkey or chicken are perfect for this pie!
- frozen mixed vegetables, thawed- adds frozen peas, corn, green beans, and carrots to the pie.
- frozen Hashbrowns O’Brien, thawed- easy way to add onion, peppers, and bites of potato.
- chicken stock- this Homemade Chicken Stock is so easy and adds a thick base to the filling. Use store bought if you don’t have time!
- condensed cream of chicken soup- simple way to make creamy filling without having to make roux from scratch!
A full list of ingredients is included in the recipe card below.
Variations
- Swap the crescent rolls for puff pastry or biscuit dough if preferred.
- Use leftover Thanksgiving turkey in place of chicken.
- Sprinkle shredded cheddar cheese on top of the filling for an extra creamy casserole.
How to Make Chicken Pot Pie Casserole
- Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 9×13 inch casserole dish. Unroll one tube of crescent rolls and press it into the bottom of the dish, pinching seams to form a single sheet. Bake for 15 minutes.
- While the bottom crust bakes, mix the shredded chicken, thawed veggies, thawed hash browns, chicken broth, cream of chicken soup, garlic powder, pepper, and salt in a large bowl. Stir together until the mixture is well combined.
- Once the crescent base is lightly golden, remove it from the oven and then evenly spread the chicken pot pie filling over it.
- Unroll the second crescent roll tube and lay it over the filling. Pinch seams together and cut 4 small slits in the top to allow steam to escape.
- Return baking dish to the oven and bake for an additional 20 minutes, or until the top is golden brown and the filling is hot and bubbling.
- Let the casserole sit for 5 minutes before slicing and serving.
Expert Tips
- Thaw frozen vegetables and potatoes: This will help prevent extra moisture from softening the crust.
- Use rotisserie chicken: If you’re short on time, shredded rotisserie is an easy way to add tender chicken with flavor, and it saves time! Or just shred leftover chicken from a previous meal!
- Brush the top crust: For a rich golden finish, brush the top of the pie with melted butter or an egg wash before baking.
- Let it rest after baking: The filling will set once it’s cooled a bit and it will make slicing easier.
Chicken Pot Pie Casserole Recipe FAQs
Yes! You can assemble it earlier in the day, cover with foil or plastic wrap, and store in the refrigerator until you’re ready to bake. Add 5–10 extra minutes of bake time if it’s going into the oven cold.
Absolutely. Bake it, let it cool completely, then wrap it well and freeze for up to 2 months. Reheat in the oven at 350 degrees F (177 degrees C) until warmed through.
Biscuit dough, premade pie crust, puff pastry, or even a layer of mashed potatoes can be used on top depending on your preference. For a gluten free option, use this Gluten Free Pie Crust Recipe.
Yes, for this version. It creates the thick, creamy base without needing to make a roux or sauce from scratch.
More Easy Dinner Recipes
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Chicken Pot Pie Casserole
Equipment
- 9×13 Baking Dish
- Large Bowl
Ingredients
- 2 cans crescent rolls, 8 ounces each
- 2 cups shredded chicken
- 12 ounces frozen vegetables, thawed
- 2 cups frozen hashbrowns, thawed
- 1 cup chicken stock
- 1 can condensed cream of chicken soup, 26 ounces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 9×13 inch casserole dish.
- Unroll one tube of crescent rolls and press it into the bottom of the dish, pinching seams to form a single sheet. Bake for 15 minutes.
- While the bottom crust bakes, mix the shredded chicken, thawed veggies, thawed hash browns, chicken broth, cream of chicken soup, garlic powder, pepper, and salt in a large bowl. Stir together until the mixture is well combined.
- Once the crescent base is lightly golden, remove it from the oven and then evenly spread the chicken pot pie filling over it.
- Unroll the second crescent roll tube and lay it over the filling. Pinch seams together and cut 4 small slits in the top to allow steam to escape.
- Return baking dish to the oven and bake for an additional 20 minutes, or until the top is golden brown and the filling is hot and bubbling. Let the casserole sit for 5 minutes before slicing and serving.
Notes
- Thaw frozen vegetables and potatoes: This will help prevent extra moisture from softening the crust.
- Use rotisserie chicken: If you’re short on time, shredded rotisserie is an easy way to add tender chicken with flavor, and it saves time! Or just shred leftover chicken from a previous meal!
- Brush the top crust: For a rich golden finish, brush the top of the pie with melted butter or an egg wash before baking.
- Let it rest after baking: The filling will set once it’s cooled a bit and it will make slicing easier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so good, love it and it’s delicious.
This is so good, love it and it’s delicious.
This is such a simple recipe! Perfect for busy weeknights!