Chicken Pot Pie Casserole
5
from
15
Reviews
Ingredients
Adjust Servings
1.5lbs raw chicken breast | |
1tsp paprika | |
1tsp garlic powder | |
1tsp onion powder | |
1tsp salt | |
Fresh Cracked Pepper | |
1/4tsp dried thyme | |
1/4tsp dried basil | |
1/4tsp dried oregano |
Pot Pie Casserole
Chicken breast, shredded and seasoned | |
1tbsp butter | |
1tsp minced garlic | |
1/2 yellow onion, chopped | |
2tbsp chicken broth (used at different times) | |
1/2cup chicken broth (used at different times) | |
1/4cup flour | |
2/3cup whole milk | |
1cup frozen corn (160g) | |
1cup frozen peas and carrots (160g) | |
Salt and pepper to taste | |
6 crescent rolls from a 8 roll container (*see note below*) |
Nutritional Information
290
Calories
7.3
Fat (grams)
23.3
Carbs (grams)
39.8
Protein (grams)
Directions
1.
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.
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.
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2.
For the pot pie casserole
Pre-heat the oven to 375.
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3.
Add butter to a pan over medium and melt. Once melted add onions and garlic, cook and stir until onions are translucent. Add flour and 2 tbsp. broth and stir until onions are well coated. Slowly add milk and broth and stir. Add salt and pepper, stir everything together and simmer until the sauce thickens. The consistency should be similar to a potato soup.
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4.
Add frozen vegetables and chicken and stir everything together.
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5.
Unroll your crescent rolls and set 2 aside (see note below). Cut each of the remaining 6 rolls into 3 pieces and lay like a puzzle across the top of the chicken mixture.
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6.
Bake for 14 minutes. Serve and enjoy!
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Notes
Not sure what to do with the extra rolls? Cut a hotdog in half and make two pigs in a blanket for your kids. Alternatively see note below for nutrition facts using all 8. Or cook them on their own and have one with eggs and sausage for breakfast .. or just toss them.
Crescent rolls: if you use all 8 rolls each serving will be 324 cals 40.5 P / 9 F / 27.3 C
15 Comments
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Jessica
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!
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Lauren
Did you update this recipe recently? I made it 2 weeks ago but now the recommended seasonings from the chicken are not listed.
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Sarah
I got of my go-to’s! So easy to make for a quick dinner or meal prep for lunch during the week!
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D
Easy & delicious
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Jesse
All I have to say is YUM! This is so so good!!
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Diana
This was so delicious. Can’t wait to make again 🙂
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Suz
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.
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Alexa
What is a serving?
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Tamara
Are the crescent rolls the pilsbury ones in the can? Thanks!!
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!