Chicken Pot Pie Casserole with Crescent Roll Crust

🚨 YOUR CUSTOM MACROS 🚨

Not sure what your macros should be? We can help you get started with a custom macro count.

This Chicken Pot Pie Casserole is the ultimate comfort food for the whole family. Tender chicken, creamy sauce, classic pot pie veggies and a golden brown flaky crust, make this easy dinner recipe one you won't want to pass up.
Jump to Recipe
One serving of pot pie on a plate with a fork topped with fresh thyme.

Chicken Pot Pie Casserole

Chicken pot pie was one of my favorite things growing up, but I also love casseroles so you know I had to combine the two. Traditional pot pie meets delicious casserole and the combo is scrumdidlyumptious.

This recipe is made with shredded chicken, frozen mixed vegetables and a puff pasty buttery crust but lightened up so it doesn’t feel too heavy.

Square on a plate of the chicken pot pie casserole topped with a crispy crust and fork.

Why you’ll love this easy chicken pot pie recipe:

  • 41 grams of protein.
  • An easy weeknight meal made with simple ingredients.
  • Taste of a classic chicken pot pie but lighter.

What is a chicken pot pie, anyway?

A classic chicken pot pie has a creamy gravy mixture of meat and veggies cooked in a pie crust. Basically, a heavy and rich deep dish meat pie. This pot pie is a lighter version of that and uses puff pastry instead of pie crust. Being in casserole form makes it easier to throw together with the same homey comforting taste.

Ingredients:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this Chicken Pot Pie Casserole.

Shredded chicken, paprika, garlic, onion and powder, salt, pepper, oregano, thyme, basil, butter, chicken broth, flour, milk, corn, carrots, peas and puff pastry roll laid out for the casserole.

Variations and Substitutions

  • Use chicken thighs or rotisserie chicken.
  • Use chopped chicken vs. shredded for a classic pot pie.
  • Any combination of frozen vegetables or add green beans.
  • I prefer whole milk to give it a nice creaminess but you can use low-fat or almond milk. Note the texture will change.

Dietary Modifications

  • Use a gluten-free pasty to make this gluten-free.
  • To make this dairy-free swap the butter for coconut oil and milk for a dairy-free alternative.

How to make chicken pot pie casserole (a step-by-step visual guide):

Step 1: Make chicken

Pre-heat the oven to 375. Spray a 9 x 13 casserole dish with cooking spray.

Shred the chicken: Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes.

Shredded chicken with paprika, garlic powder, onion powder, salt, pepper, thyme and oregano on top in a bowl to mix.

Remove the chicken and shred with two forks. Add the paprika, garlic powder, onion powder, salt, pepper, thyme and oregano to the chicken (image 1).

Shredded chicken mixed with spices in a mixing bowl.

Stir together well to coat the chicken (image 2).

Step 2: Make the creamy filling

Onion and garlic added to a skillet with butter.

Add butter to a large skillet over medium and melt. Once melted add onions and garlic (image 3).

Sauteed onion and garlic.

Cook and stir until the onions are translucent (image 4).

Flour and broth added to the onion mixture and stirred to coat in the skillet.

Add flour and 2 tbsp. broth and stir until onions are well coated (image 5).

Milk being poured into the onion mixture.

Slowly add milk to the mixture while stirring (image 6).

Broth being poured into the milk and onion mixture.

Slowly add the broth to the mixture (image 7).

Thickened sauce in the skillet.

Season well with salt and pepper, stir everything together and simmer until the sauce thickens (image 8). The consistency should be similar to potato soup.

Step 3: Combine ingredients

Sauce, carrots, peas, corn and chicken added to the casserole dish.

Transfer the chicken, vegetables and sauce mixture to the prepared casserole dish (image 9).

All ingredients mixed together in the base of the casserole dish.

Stir to evenly mix everything together (image 10).

Step 4: Top with crescent rolls

Single sheet of rolls laid on top of the mixture in the casserole dish.

Unroll the crescent rolls and place them over the top of the mixture trying to cover the dish as best you can (image 11).

Fully baked casserole with crispy crust.

Bake for 20 minutes until the top is golden brown and cooked through. Remove from the oven and serve (image 12).

Serving and storing

Your pot pie casserole is a complete meal in itself. Serve with a nice green salad for balance.

Store leftovers in an airtight container in the fridge for up to three days. I suggest reheating in the oven and broiling for the last few minutes to return the top crust back to a flaky crispy roll.

Square taken out of the casserole dish with a spoon.

If you like this casserole be sure to check out some of our others!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

One serving of pot pie on a plate with a fork topped with fresh thyme.

Chicken Pot Pie Casserole

Danielle Lima
This Chicken Pot Pie Casserole is the ultimate comfort food for the whole family. Tender chicken, creamy sauce, classic pot pie veggies and a golden brown flaky crust, make this easy dinner recipe one you won't want to pass up.
5 from 14 votes
Prep Time 15 minutes
Cook Time 20 minutes
Boiled Chicken 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 381 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chicken Pot Pie Casserole

Ingredients
  

Chicken

  • 1.5 lbs. boneless skinless chicken breast
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • black pepper
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano

Pot Pie Casserole

  • chicken breast, shredded and seasoned per above
  • 1 tbsp. butter
  • 1 garlic clove minced
  • 1/2 yellow onion chopped
  • 2 tbsp. chicken broth used first
  • 1/4 cup all-purpose flour
  • 2/3 cup whole milk
  • 1/2 cup chicken broth
  • 1 cup frozen corn 160g
  • 1 cup frozen peas and carrots 160g
  • salt and pepper to taste
  • 8  crescent rolls 1 full sheet of rolls

Instructions
 

For the chicken

  • Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes. When the chicken is done, remove from the water and shred with a fork. Pour out the water from the pot and return the shredded chicken to the empty pot. Add all seasonings and stir together well to coat the chicken.

For the pot pie casserole

  • Pre-heat the oven to 375. Spray a 9 x 13 inch baking dish with cooking spray.
  • Add butter to a pan over medium and melt. Once melted add onions and garlic, cook and stir until onions are translucent. Add the flour and 2 tbsp. Chicken broth and stir until onions are well coated.
  • Slowly add the milk and broth and stir. Season well with salt and pepper, stir everything together and simmer until the sauce thickens. The consistency should be similar to a potato soup.
  • Transfer the chicken, vegetables and sauce mixture to the prepared casserole dish and stir to evenly tix everything together.
  • Unroll your crescent rolls and either place them along the top as is OR using a rolling pin roll them into one single sheet and lay across the top of the chicken mixture.
  • Bake for 20-25 minutes until the top is golden brown and cooked through. Remove from the oven and serve.

Notes

  • Nutritional information and serving sizes are estimates and will vary with substitutions.
  • You can prep your chicken before and leave in the fridge until you’re ready to make the casserole or move directly onto the next steps. It may take slightly longer to cook since your chicken will be straight out of the fridge. Alternatively you can warm the chicken prior to using it in the casserole. 
  •  
  • If you want to make a lasting impression you can absolutely cut the crescent rolls into strips and weave them along the time of the casserole. For times sake, we’re just laying it out in a single sheet.

Nutrition

Serving: 249gCalories: 381kcalCarbohydrates: 33gProtein: 32gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 88mgSodium: 763mgPotassium: 560mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!

34 Comments

  1. 5 stars
    I made this the other night for the first time. It was so good and my in laws agreed. I’d also held up nicely as leftovers!

  2. I’m using cooked chicken breast from a big batch I made earlier — can you let me know how many grams of cooked chicken I should use in the recipe? Thanks!

  3. Did you update this recipe recently? I made it 2 weeks ago but now the recommended seasonings from the chicken are not listed.

  4. 5 stars
    I made this for dinner, my 6 year old absolutely loved it! I had all of the seasonings and most of the ingredients already so it was very quick and easy.

  5. Made this today as it was cold and rainy!! What a great recipe!!! My picky husband said more than once it was really good!! I love your recipes and thank you for sharing!!!

  6. 5 stars
    So good & so yummy! I will say, I did cheat and use a can of cream and mushroom but still followed the recipe otherwise and it was a family favorite!

  7. Nevermind, I found it on your IG post! If anyone else need it – “ohsnapmacros Chicken Pot Pie Casserole”

  8. Absolutely delicious. I made this on a cold & rainy night for my husband, 9 month old and I. It was a huge hit in the comfort dept and flavor dept. will absolutely make again!

  9. How important is it to use whole milk with this recipe? I never have whole milk on hand– I typically only have 2% or almond milk. I was wondering if using 2% would change anything regarding the consistency?

  10. 5 stars
    I have made this recipe several times and my children will always eat it. I never have whole milk on hand. I always use 1% or almond milk. I have never had an issue.

  11. 5 stars
    Cooked a whole chicken in the slow cooker the day before and used all 1.5lb of it shredded for the recipe. It turned out fantastic, even with a little extra meat (compared to the 1.5lb raw the recipe calls for). The spices weren’t cooked on the chicken in the slow cooker, so I added them to the gravy when it was finished. I don’t know why, but many of my recipes from Danielle require a much longer cooking time. And this has been in 3 different homes with 4 different ovens from West coast to flat Florida (it’s been a crazy 2 years of moving. This recipe ended up taking about 50 minutes to heat through and get the crescent rolls to be done on top. A bit longer than I expected, even with a little extra chicken. But! I will make this a part of our regular menu no matter how long it takes to bake it, it was so good!

    1. It was likely because you were using cold refrigerated cooked the day before chicken 🙂 vs. using the warm freshly shredded chicken which is what I do when making this recipe for my family. As for the crescent rolls, that doesn’t make much sense to me as mine are always golden browned and cooked through within 20-25 minutes of baking and 50 minutes would have burnt mine to a crisp lol.

  12. 5 stars
    Made this for the family Sunday night and it was a huge hit! So quick to put together too! Definitely on the must-make-again list.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating