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.

Course Main Course

Cuisine American

Keyword Chicken Pot Pie Casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 451kcal

Author Cathy Pollak

Equipment

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