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Chicken Pot Pie Casserole with Crescent Roll Crust
Why did the chicken join the pot pie casserole? Because it wanted to be a part of something wild and flaky!
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package (8 oz) crescent roll dough
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spread the chicken mixture evenly in a greased 9x13-inch baking dish.
Unroll the crescent roll dough and lay it over the chicken mixture, pinching seams to seal.
Bake in the preheated oven for 30-35 minutes, or until the crescent roll crust is golden brown.
Remove from oven, garnish with fresh parsley if desired, and let cool for a few minutes before serving.
Kitchen Tools
- 9x13-inch baking dish
- Mixing bowl
- Measuring spoons
- Oven mitts
- Spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the filling a day in advance and assemble it before baking.
You can use fresh, frozen, or canned vegetables like peas, carrots, and corn.
You can use biscuit dough or even puff pastry as an alternative.
Yes, you can freeze it before baking. Just thaw in the fridge before you bake.
Bake for 30-35 minutes at 375°F, or until the crust is golden brown.
Absolutely! Kids often love the flaky crust and the creamy filling.
Consider adding herbs like thyme, rosemary, or even some hot sauce to spice it up.