Chicken Pot Pie Casserole
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.
Servings: 6 servings
Calories: 381kcal
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 top of the casserole. For times sake, we’re just laying it out in a single sheet.
Nutrition
Serving: 249g | Calories: 381kcal | Carbohydrates: 33g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 88mg | Sodium: 763mg | Potassium: 560mg | Fiber: 2g | Sugar: 9g
