Chicken Pot Pie is never a bad idea, regardless of the vessel it’s cooked in. This casserole version has some weeknight-friendly ingredients that allow you to get dinner on the table in a reasonable amount of time.
Chicken Pot Pie Casserole
This shortcut recipe for a large-format chicken pot pie is one of my favorite ways to serve this tasty meal. And while it’s easy to make, it certainly does not skimp on flavor, just like my chicken pot pie soup.
Every bite is packed with veggies, chicken and a spice-driven, silky sauce.
Shredded rotisserie chicken makes this a quick and easy way to use up leftovers. Make sure to use a mixture of light and dark meat, for the most flavorful bites.
This comfort classic recipe is going to be your favorite of the season.
Chicken Pot Pie Ingredients
- rotisserie chicken – use the white and dark meat for the most flavor
- refrigerated crescent rolls – you only need the 4-pack
- refrigerated Grands biscuits – Southern version has the best flavor
- cream of potato soup – adds a lot of flavor and is the base for your sauce
- cooked potatoes – Yukon Gold is preferred and you can leave the skins on
- salt and pepper – to taste only
- spices – flavor boosters
- frozen veggies – makes it easy to get on the dinner table
- butter – brushed on the biscuits
GET THE FULL (PRINTABLE) CHICKEN POT PIE CASSEROLE RECIPE BELOW. ENJOY!
- If you notice your pot pie casserole is taking a while to bake, place foil on the top and turn up your oven up another 25 degrees.
- This chicken pot pie will keep for 3-4 days in the refrigerator. Make sure to keep it tightly covered in the original pan or transfer to tight fitted container.
- To heat up leftovers, the microwave works best in 30 second increments for individual servings.
More Comforting Casseroles for You to Enjoy
- Green Chile Enchilada Casserole
- Taco Noodle Casserole
- Chicken Tortellini Casserole
- Cheesy Shrimp and Rice Casserole
- Mexican Bowtie Pasta Bake
- Cheesy Ham Casserole
- Best Cheesy Chicken Enchiladas
- Cinnamon Roll Casserole
- Apple Pie French Toast Casserole
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Chicken Pot Pie Casserole
- 1 can (4 oz) (4 rolls) refrigerated crescent roll dough
- 2 cans (10.5 oz each) cream of potato soup
- 3 cup shredded rotisserie chicken
- 1 (12 oz) bag frozen peas and carrots
- 2 cups cooked Yukon gold potatoes, cut into 1/2" cubes
- 1 tsp poultry seasoning
- salt and pepper to taste
- 1 can (16.3 oz) (8 biscuits) refrigerated southern homestyle grands biscuits
- 2 tbsp butter
- 1 tbsp Italian seasoning
- Preheat oven to 375 degrees F. Line the bottom of a 9 x 9 baking pan with crescent dough, pressed into the corners and not leaving any open holes in the crust.
- Bake crescent dough in the oven for 10 minutes. (This is just to get the bottom crust slightly golden brown.)
- While crescent dough is baking, in a large bowl, combine chicken, cream of potato soup, peas and carrots, cooked potatoes, poultry seasoning and salt and pepper to taste. Spoon chicken mixture on top of baked crescent dough crust.
- Open can of Grands biscuits and cut each one in half (you should have 16 pieces after halving each piece.)
- Place biscuit halves over the top of the chicken mixture and bake for 25 minutes.
- After 25 minutes, remove from oven and flip each of the biscuit halves over. Return to the oven and bake for another 20 minutes before removing from the oven.
- In a small bowl, melt butter in the microwave for 30 seconds (on low power). Add in Italian seasoning and combine.
- Using a silicone or pastry brush, dip into the butter and brush all over biscuits. return to the oven and bake for 5 minutes more.
- Allow to cool slightly and serve.
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