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.
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.
Notes
Make sure to read about the recipe within the post for best results when making this. The recipe post often has notes, which do not appear here.
Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.