Easy Chicken Pot Pie Casserole for a Quick Dinner Delight!
A simple and delicious chicken pot pie casserole that is perfect for a quick dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 salt
- 1/2 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, salt, and pepper.
- Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
- Unroll the crescent roll dough and place it over the chicken mixture, sealing the edges.
- Bake in the preheated oven for 25-30 minutes or until the dough is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover chicken or rotisserie chicken for convenience.
- You can substitute the mixed vegetables with your favorite veggies.
- This dish can be made ahead of time and stored in the refrigerator before baking.
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