Chicken Pot Pie Casserole with Crescent Roll Crust
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Chicken Pot Pie Casserole
Chicken pot pie was one of my favorite things growing up. If you’ve tried my teriyaki chicken casserole, Greek yogurt baked potato casserole or turkey tater tot casserole, you know I also love casseroles. I obviously had to combine the two. Traditional pot pie meets delicious casserole and the combo is scrumdidlyumptious.
This recipe is made with macro friendly shredded chicken, frozen mixed vegetables and a puff pasty buttery crust but lightened up so it doesn’t feel too heavy.
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.
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.
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).
Stir together well to coat the chicken (image 2).
Step 2: Make the creamy filling
Add butter to a large skillet over medium and melt. Once melted add onions and garlic (image 3).
Cook and stir until the onions are translucent (image 4).
Add flour and 2 tbsp. broth and stir until onions are well coated (image 5).
Slowly add milk to the mixture while stirring (image 6).
Slowly add the broth to the mixture (image 7).
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
Transfer the chicken, vegetables and sauce mixture to the prepared casserole dish (image 9).
Stir to evenly mix everything together (image 10).
Step 4: Top with crescent rolls
Unroll the crescent rolls and place them over the top of the mixture trying to cover the dish as best you can (image 11).
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.
Check out some of our other recipes!
- The Best Chicken and Waffle Casserole Recipe
- Mississippi Chicken Casserole Recipe
- Brioche French Toast Casserole
- Chicken Enchilada Casserole
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chicken Pot Pie Casserole
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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.
This was DELICIOUS! Honestly, it wasn’t as “soupy” as a traditional chicken pot pie so I was worried it would be dry. It was better than any other pot pie I have ever had! Even my kids loved it – at 7 and 4, they are tough critics. Thank you for the recipe!
So happy to hear everyone, including the kids, loved it!!
Absolutely delicious!
My husband ate 2 servings and raved about how good it was. Thank you for this easy recipe.
Winner!! Yay, so happy you all loved it. Thank you!
Any chance you know if there would be an issue if I use almond milk? I can’t use regular milk.
Just might not thicken up as much as using regular milk.
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.
So happy everyone loved it!!
HIT THE SPOT!!!!! So good!!
Yessss!! Thank you!
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!
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.
This is a favorite in my house. It was so delicious! We had it two weeks in a row.
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.
This is so good, lots of compliments from my kids on this one, need to make again soon!!
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?
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!