Chicken Pot Pie Casserole

Chicken pot pie casserole is always a good idea, and my version uses a few weeknight-friendly shortcuts. I can put it together quickly and still get that hearty, homemade feel without the extra work.

Chicken Pot Pie Casserole

• Rotisserie Chicken: I love using both white and dark meat for this recipe because it adds so much flavor and saves time.
• Refrigerated Crescent Rolls: The 4-pack is perfect for creating a quick and easy crust that holds everything together without any fuss.
• Refrigerated Grands Biscuits: These Southern-style biscuits have the best flavor and make a delicious topping for the casserole.
• Cream of Potato Soup: It’s not just a shortcut base for the sauce; it brings a ton of flavor.
• Cooked Potatoes: I prefer Yukon Gold for their creamy texture, and leaving the skins on adds some rustic charm.
• Salt and Pepper
• Poultry Seasoning and Italian Seasoning
• Frozen Peas and Carrots
• Butter: Brushing it on the biscuits gives them that rich, golden finish.

How To Make Chicken Pot Pie Casserole

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I preheat the oven to 375°F. It’s the perfect temperature to get everything nice and golden.
• Step Two: I line the bottom of a 9×9 baking pan with crescent dough, pressing it into the corners and making sure there are no gaps in the crust.
• Step Three: Once the dough is in, I bake it in the oven for 10 minutes. This helps get the bottom crust lightly golden brown.
• Step Four: While the dough is baking, combine chicken, cream of potato soup, peas and carrots, cooked potatoes, poultry seasoning, and salt and pepper to taste in a large bowl.
• Step Five: After that, spoon the chicken mixture over the baked crescent dough crust. It starts to look really good at this point.
• Step Six: Next, open the can of Grands biscuits and cut each biscuit in half. By the end, you’ll have 16 pieces.
• Step Seven: I place the biscuit halves on top of the chicken mixture and bake it all for 25 minutes.
• Step Eight: After 25 minutes, I remove it from the oven and flip each biscuit half over, returning it to the oven to bake for another 20 minutes.
• Step Nine: While that’s baking, I melt the butter in the microwave for 30 seconds on low power and add in Italian seasoning to mix it up.
• Step Ten: Using a silicone or pastry brush, I dip it into the butter and brush it over the biscuits. I return the dish to the oven for an additional 5 minutes.
• Step Eleven: Finally, allow it to cool slightly before serving. The aroma in the kitchen is amazing…you’ll see.

Recipe Tips

Storage and Freezing

Here are some storage and freezing tips to help you keep your pot pie casserole fresh and delicious:

• To store leftovers, keep the casserole tightly covered in the original pan or transfer it to an airtight container. It will stay good in the fridge for 3-4 days.
• If you want to freeze it, let the casserole cool completely, then cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
• When you’re ready to enjoy a frozen portion, let it thaw in the fridge overnight before reheating, or bake it directly from frozen; just add extra time to ensure it’s heated through.
• For best results when reheating, cover the casserole with foil to retain moisture and prevent drying out. You can remove the foil in the last few minutes of baking to crisp up the top.

If you love chicken pot pie in any form, you’ll also want to try my chicken pot pie soup.

More Comforting Casserole Recipes

Here are some more of my favorite comforting casseroles that make weeknight dinners super easy and satisfying.

• Green Chile Chicken Enchilada Casserole
• Taco Noodle Casserole
• Chicken Tortellini Casserole
• Cheesy Shrimp and Rice Casserole
• Mexican Bowtie Pasta Bake
• Cheesy Ham Casserole
• Cheesy Chicken Enchiladas
• Cinnamon Roll Casserole
• Apple Pie French Toast Casserole

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Print Recipe

4.67 from 3 votes

Chicken Pot Pie Casserole

Chicken pot pie casserole is always a good idea, and this version uses a few weeknight-friendly shortcuts. It comes together quickly but still has that hearty, homemade feel without the extra work.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Casserole

Servings: 8

Calories: 451kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking dish 9x9
• pastry brush

Ingredients

• 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

Instructions

• Preheat the oven to 375°F. Line the bottom of a 9x9 baking pan with crescent dough, pressing it into the corners and making sure there are no gaps in the crust.
  1 can (4 oz) (4 rolls) refrigerated crescent roll dough
• Bake the crescent dough in the oven for 10 minutes to lightly brown the bottom crust.
• While the crescent dough is baking, combine the chicken, cream of potato soup, peas and carrots, cooked potatoes, poultry seasoning, and salt and pepper to taste in a large bowl. Spoon the chicken mixture over the baked crescent dough crust.
  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
• Open the can of Grands biscuits and cut each biscuit in half. You should have 16 pieces after cutting them all.
  1 can (16.3 oz) (8 biscuits) refrigerated southern homestyle grands biscuits
• Place the biscuit halves on top of the chicken mixture and bake for 25 minutes.
• After 25 minutes, remove the dish from the oven and flip each biscuit half over. Return it to the oven and bake for another 20 minutes before taking it out.
• In a small bowl, melt the butter in the microwave for 30 seconds on low power. Add the Italian seasoning and mix until combined.
  2 tbsp butter, 1 tbsp Italian seasoning
• Using a silicone or pastry brush, dip it into the butter and brush it over the biscuits. Return the dish to the oven and bake for an additional 5 minutes.
• Allow to cool slightly before serving.

Notes

For optimal outcomes when making this chicken pot pie casserole, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Chicken Pot Pie Casserole

Amount Per Serving (225 g)

Calories 451 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7.4g46%

Trans Fat 1.7g

Polyunsaturated Fat 3.2g

Monounsaturated Fat 7.5g

Cholesterol 55.4mg18%

Sodium 822mg36%

Potassium 324mg9%

Carbohydrates 49g16%

Fiber 3.5g15%

Sugar 8.9g10%

Protein 22g44%

Vitamin A 7.2IU0%

Vitamin C 6.6mg8%

Calcium 5mg1%

Iron 15.2mg84%

* Percent Daily Values are based on a 2000 calorie diet.

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