Description
A comforting and hearty chicken pot pie casserole that combines tender chicken, vegetables, and a creamy sauce, all topped with a flaky crust.
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 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, milk, garlic powder, onion powder, thyme, and black 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.
- 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, you can use low-fat cream of chicken soup and reduced-fat cheese.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg