Description
Warm and comforting, this Chicken Pot Pie Casserole features a creamy filling and flaky crust that evokes cozy family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 package (8 ounces) refrigerated crescent roll dough
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded cooked chicken with frozen mixed vegetables, cream of chicken soup, and milk. Add garlic powder, onion powder, thyme, rosemary, salt, and pepper; stir until mixed.
- Pour the chicken mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the chicken mixture.
- Flatten the crescent roll dough and cover the cheese layer.
- Brush melted butter over the dough.
- Bake for 25-30 minutes until golden brown.
- Let it cool for a few minutes before serving.
Notes
Use leftover chicken for faster preparation. Feel free to mix and match your cheese and add different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg