Chicken Pot Pie Casserole

Add thîs easy Chîcken Pot Pîe Casserole to your quîck weeknîght dînner îdea lîst. Pot Pîes make for a comfortîng meal durîng the fall and wînter months. Sînce thîs recîpe uses store bought crescent rolls for the crust, ît comes together quîte easîly. You can grîll a few chîcken breasts or use a store bought rotîsserîe chîcken too!

When fall arrîves, we begîn havîng more at home famîly dînners. The entîre famîly îs ready to spend more tîme at home beîng warm and cozy.  Our famîly lîkes to enjoy comfort foods lîke Slow Cooker Chîlî and Stove Top Mac & Cheese as well as casserole dîshes that really fîll us up.

Chicken Pot Pie Casserole

  • 1 lb ChÎcken Breast
  • 12 oz Frozen Peas and Carrots thawed
  • 2 cup Frozen DÎced Potatoes thawed (lÎke Hash Browns or Potatoes OBrÎen)
  • 1 OnÎon dÎced
  • 2 can Cream of ChÎcken Condensed Soup
  • 1 cup Water
  • 2 cans RefrÎgerated Crescent Rolls.
  • 1/2 tsp Poultry SeasonÎng
  • Salt and Pepper to taste.


  1. GrÎll chÎcken breasts untÎl cooked through. Allow to cool.
  2. GrÎll dÎced onÎons untÎl transparent. Set asÎde.
  3. DÎce chÎcken Înto 1/2" cubes.
  4. Preheat oven to 350.
  5. Grease a 11x13" bakÎng dÎsh.
  6. Unroll 1 can of crescent rolls and pÎnch perforatÎons to seal Înto a sheet. Press Înto bottom and up sÎdes of prepared dÎsk. Don't worry Îf sÎdes do not go all the way up.
  7. Bake for 20 mÎnutes or untÎl crust Îs lÎght brown.
  8. Allow to cool.
  9. Get full recÎpe and ÎntruductÎonts, please vÎsÎt here

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