Description
A cozy and comforting Chicken Pot Pie Casserole recipe that combines shredded chicken, mixed vegetables, and a flaky crescent roll topping.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 package (8 ounces) refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, black pepper, and salt. Mix well until all ingredients are combined.
- Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Unroll the crescent roll dough and lay it over the top of the chicken mixture, pressing the seams together to seal.
- Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and the filling is bubbly.
- Remove from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted.
- Let it cool for a few minutes before serving.
Notes
- For a healthier version, substitute the cream of chicken soup with a homemade version or a low-fat alternative.
- Add fresh herbs like parsley or rosemary for an extra flavor boost, or try using different vegetables such as broccoli or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg