Description
A warm and comforting chicken pot pie casserole loaded with chicken, vegetables, and a savory sauce, all tucked under a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheese (cheddar or cheese blend)
- 1 package (8 oz) refrigerated crescent roll dough
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk in a large mixing bowl. Season with garlic powder, onion powder, thyme, salt, and black pepper.
- Grease a 9×13-inch baking dish with cooking spray or butter. Pour the chicken mixture into the dish.
- Separate the crescent roll dough into triangles and lay them over the chicken mixture, slightly overlapping.
- Sprinkle the shredded cheese over the top.
- Bake for about 30 minutes or until the crescent dough is golden brown and the filling is bubbling.
Notes
Feel free to add mushrooms for a savory twist or use pepper jack cheese for added spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg