Chicken Pot Pie Casserole: A Comforting Family Favorite!
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: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (8 oz) refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper.
- Pour the chicken mixture into a greased 9×13 inch baking dish.
- Unroll the crescent roll dough and lay it over the chicken mixture, sealing the edges.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover chicken or rotisserie chicken for convenience.
- For a healthier option, you can use low-fat cream of chicken soup.
- Add your favorite herbs or spices to customize the flavor.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg