Chicken Pot Pie Casserole: Your Ultimate Cozy Dinner Fix!
A comforting and hearty Chicken Pot Pie Casserole that combines tender chicken, vegetables, and a creamy sauce, all topped with a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package (8 oz) refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Unroll the crescent roll dough and lay it over the chicken mixture, sealing the edges.
- Sprinkle the shredded cheddar cheese on top of the dough.
- Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover rotisserie chicken for a quicker option.
- For a healthier version, use low-fat cream of chicken soup.
- Customize the vegetables based on your preference.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg