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Easy Homemade Chicken Pot Pie Casserole served in a baking dish

Easy Homemade Chicken Pot Pie Casserole

This simple chicken pot pie casserole brings together tender chicken and a blend of vegetables in a rich, creamy sauce, all crowned with a golden, flaky crust. It's a perfect hearty meal for any day of the week.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded or diced
  • 16 ounces frozen mixed vegetables thawed
  • 10.75 ounces cream of chicken soup condensed
  • 0.5 cup milk
  • 0.25 cup chicken broth
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon poultry seasoning
Crust
  • 1 can refrigerated crescent rolls or puff pastry (8 ounces)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, milk, chicken broth, salt, black pepper, and poultry seasoning; mix until well combined.
Assembly and Baking
  1. Pour the chicken and vegetable mixture evenly into the prepared baking dish.
  2. Unroll the crescent roll dough or puff pastry and carefully place it over the top of the casserole mixture, pressing the edges to seal.
  3. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  4. Let the casserole rest for 5-10 minutes before serving.

Notes

For extra flavor, you can sauté a small diced onion and celery before adding them to the chicken mixture. Ensure your frozen vegetables are thoroughly thawed and drained to prevent a watery casserole. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.