Creamy Homemade Chicken Pot Pie
Hola, friend! You know those recipes that just feel like home from the very first bite? This Chicken Pot Pie Casserole is one of them. It’s creamy, comforting, and made with love, the kind of dish that fills your kitchen with delicious aromas and your heart with warmth.
When I was little, my mama’s chicken pot pie meant the world stopped for dinner. These days, I make this easy casserole version to bring that same cozy feeling to my own family, without spending all day rolling dough.
It’s still buttery, creamy, and full of tender chicken and veggies, but baked in one pan for simplicity. So grab a 13×9 dish and let’s make magic with this easy, crowd-pleasing Chicken Pot Pie Casserole.
Quick Recipe Overview
| Prep Time: | 30 minutes |
|---|---|
| Cook Time: | 45 minutes |
| Total Time: | 1 hour 15 minutes |
| Servings: | 8 |
| Serving Size: | 1 portion |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | Fall and Winter |
Why You’ll Love This Recipe
- All the comfort, none of the fuss: Classic chicken pot pie flavor made easy with refrigerated crescent rolls.
- Family-style goodness: Serves a crowd and keeps beautifully for leftovers, perfect for busy weeknights or Sunday suppers.
- Creamy, hearty filling: Loaded with tender chicken, peas, carrots, and potatoes in a smooth, savory sauce.
- Budget-friendly: Uses pantry staples and affordable ingredients you probably already have.
- Versatile: Make it ahead, freeze it, or swap in your favorite veggies for a personalized twist.
Chicken Pot Pie Casserole
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Chicken Pot Pie Casserole is creamy, comforting, and full of classic homemade flavor. With flaky crescent rolls, tender chicken, and rich veggies baked in a creamy sauce, it’s the ultimate easy family dinner everyone loves.
Ingredients
- 2 (8-ounce) tubes refrigerated crescent rolls
- 1 tablespoon olive oil (or canola, avocado, etc.)
- 1 small onion, diced
- 1 pound boneless, skinless chicken breasts (cooked and diced)
- 12 ounces frozen peas and carrots, thawed
- 2 cups frozen diced potatoes (potatoes O’Brien)
- 1 cup chicken broth
- 3/4 teaspoon poultry seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans cream of chicken soup
- 1 tablespoon whole milk
Instructions
1. Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with cooking spray.
2. Open one tube of crescent rolls and unroll the dough into the bottom of the dish. Press the seams together and slightly up the sides. Bake for 15 to 20 minutes until golden. Remove and set aside.
3. While the crust bakes, heat olive oil in a large skillet over medium heat. Add diced onion and cook 5 minutes until softened.
4. Add the cooked chicken, peas and carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and pepper. Stir well to combine.
5. Cover and cook 5 to 8 minutes, stirring once, until warmed through. Remove from heat and stir in the cream of chicken soup.
6. Pour the filling over the baked crust and spread evenly.
7. Unroll the second tube of crescent rolls and gently stretch to cover the filling. Pinch seams to close and press against the edges of the dish.
8. Brush the top crust lightly with milk and cut 4 small slits in the top to vent steam.
9. Bake uncovered for 20 to 30 minutes, until the crust is golden brown and fully cooked.
10. Let cool for 10 minutes before slicing and serving.
Notes
For an extra rich filling, stir in 1 cup shredded cheddar or mozzarella before baking.
Let the filling cool slightly before assembling to prevent a soggy crust.
Use rotisserie chicken to save time and add flavor.
Store leftovers covered in the fridge for up to 4 days and reheat in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Casseroles, Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 464
- Sugar: 5
- Sodium: 780
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 29
- Cholesterol: 90
Ingredients
- 2 (8-ounce) tubes refrigerated crescent rolls
- 1 tablespoon olive oil (or canola, avocado, etc.)
- 1 small onion, diced
- 1 pound boneless, skinless chicken breasts (cooked and diced)
- 12 ounces frozen peas and carrots, thawed
- 2 cups frozen diced potatoes (potatoes O’Brien work great)
- 1 cup chicken broth
- ¾ teaspoon poultry seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 (10.75-ounce) cans cream of chicken soup
- 1 tablespoon whole milk
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Crescent rolls | Use Pillsbury or similar brand. Keep refrigerated until ready to bake for the flakiest texture. |
| Chicken | Rotisserie or leftover chicken works perfectly. Chop into bite-sized pieces for even distribution. |
| Potatoes | Use frozen diced or hash brown-style potatoes to save time. |
| Peas and carrots | Thaw before adding to prevent excess liquid in your filling. |
| Cream of chicken soup | Adds richness and that nostalgic comfort flavor. |
| Poultry seasoning | A mix of sage, thyme, and rosemary for that signature “pot pie” aroma. |
| Milk | Brushing the top crust with milk creates a beautiful golden finish. |
| Onions | Dice finely so they soften evenly and melt into the filling. |
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 350°F and spray a 13×9 baking dish with nonstick spray. Gather and measure all your ingredients so everything’s ready to go.
- Make the bottom crust: Open one tube of crescent rolls and unroll the entire sheet into the bottom of your baking dish. Press the seams together and gently push the dough up the sides. Bake for 15 to 20 minutes until lightly golden, then remove and set aside.
- Cook the filling: While the crust bakes, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent and soft.
- Add the chicken and veggies: Lower the heat slightly and stir in cooked chicken, peas and carrots, potatoes, chicken broth, poultry seasoning, garlic powder, onion powder, and black pepper. Stir well to combine.
- Simmer and mix: Cover and cook for 5 to 8 minutes, stirring occasionally until warmed through. Remove from heat, then stir in the cream of chicken soup until creamy and smooth.
- Assemble the casserole: Pour the filling evenly over the pre-baked crust, spreading it into all corners of the pan.
- Add the top crust: Open the second tube of crescent rolls, gently unroll it, and lay it over the filling. Pinch seams to close and press the edges slightly up the sides of the dish to seal.
- Brush and vent: Brush the top with milk and use a knife to cut 4 small slits in the dough to let steam escape.
- Bake to golden perfection: Bake uncovered for 20 to 30 minutes until the top crust is beautifully golden brown and fully cooked.
- Cool and serve: Let it rest for about 10 minutes before slicing so the filling can set. Then serve and watch it disappear!
Helpful Tips
- Always bake the bottom crust first for a sturdy base that won’t turn soggy.
- Use pre-cooked chicken to save time – leftover roasted chicken or rotisserie works great.
- Let the filling cool slightly before adding it to the crust to help it thicken.
- A pastry brush and a splash of milk make that crust irresistibly golden and flaky.
Expert Tips for the Best Results
- Don’t overfill: Leave a small gap at the top to prevent overflow while baking.
- Use a baking sheet: Place the dish on a sheet pan to catch any drips and make cleanup easy.
- Adjust seasoning: Taste your filling before adding it to the crust to ensure the perfect balance.
- Let it rest: This step allows the creamy sauce to thicken so slices hold their shape.
Recipe Variations
- Cheesy Chicken Pot Pie Casserole: Stir in 1 cup shredded cheddar or mozzarella before layering the crust.
- Vegetable version: Skip the chicken and double up the veggies for a hearty vegetarian option.
- Turkey twist: Perfect for post-holiday leftovers – just swap chicken for diced turkey.
- Mini pot pies: Divide the filling into ramekins and top each with a small crescent square for individual servings.
Make Ahead & Freezer Tips
This Chicken Pot Pie Casserole is perfect for meal prep. You can assemble it a day in advance, cover tightly, and refrigerate until ready to bake. If freezing, wrap the unbaked casserole in foil and freeze for up to 2 months. Bake directly from frozen at 350°F for 50 to 55 minutes, or until the top is golden and the center is heated through.
Serving Suggestions
Serve warm straight from the oven with a simple side salad, roasted vegetables, or a slice of homemade bread. For a touch of brightness, squeeze a little lemon over the top or sprinkle with fresh parsley before serving. This casserole shines as the star of the table, whether it’s a weeknight meal or Sunday comfort dinner.
Pairing Ideas
Pair this creamy chicken casserole with a crisp Chardonnay or a sparkling cider for a cozy dinner pairing. It also goes beautifully with buttery mashed potatoes, sautéed green beans, or a light Caesar salad for balance.
If you love easy comfort food recipes like this, you’ll definitely want to try my Pillsbury Chicken Pot Pie. It’s flaky, creamy, and baked to golden perfection with simple ingredients – a true homemade classic that pairs beautifully with this Chicken Pot Pie Casserole for any cozy dinner night.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat individual servings in the microwave for 1 to 2 minutes, or reheat the whole casserole in a 350°F oven for 10 to 15 minutes. The oven method keeps the crust crisp and flaky. Avoid overheating in the microwave to prevent sogginess.
Frequently Asked Questions (FAQs)
Can I use canned chicken instead of fresh?
Yes, canned chicken works fine in a pinch. Just drain it well before adding to the filling.
Do I need to bake the bottom crust first?
Yes, pre-baking keeps the crust crisp and prevents it from getting soggy under the creamy filling.
Can I make this casserole without crescent rolls?
You can use refrigerated pie crust or puff pastry instead for a more traditional pot pie feel.
Can I add cheese?
Absolutely! Stir shredded cheese into the filling or sprinkle some over the top crust during the last 5 minutes of baking.
What can I use instead of cream of chicken soup?
Make a quick homemade sauce using butter, flour, chicken broth, and milk if you prefer to avoid canned soup.
Can I use chicken thighs?
Yes, boneless thighs add extra juiciness and deeper flavor.
How do I make this recipe lighter?
Use reduced-fat soup, low-fat milk, and light crescent rolls for a lighter version without sacrificing taste.
Nutrition Info
| Serving Size: | 1 portion |
|---|---|
| Calories: | 464 kcal |
| Protein: | 29 g |
| Carbohydrates: | 35 g |
| Fat: | 20 g |
| Fiber: | 3 g |
| Sugar: | 5 g |
| Sodium: | 780 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary depending on your ingredients and preparation. Please consult a nutritionist for precise dietary guidance.
Conclusion
This Chicken Pot Pie Casserole is proof that comfort food doesn’t have to be complicated. With its creamy filling, flaky crust, and heartwarming flavor, it’s everything we love about homemade chicken pot pie in an easy casserole form. Make it once, and you’ll find it becoming a regular guest at your family table – simple, cozy, and full of love.
