Chicken Pot Pie Casserole

Rhonda O


A quick easy take on Pot Pie without spending all day in the kitchen.
A comforting Dinner on a cool rainy day.
Or anytime you need a quick dinner.
Serve with a fresh side salad or side of your choice.


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 3 oz
    boneless skinless chicken breast cooked and cut into bite size pieces
  • 10 1/2 oz
    cheddar cheese soup
  • 1/2 c
    jarred chicken gravy
  • 1 c
    mixed vegetables thawed
  • dash(es)
    poultry seasoning, onion powder, sage, black pepper
  • 1/4 c
    cheddar cheese, shredded
  • 1 tube(s)
    4 count crescent rolls

How to Make Chicken Pot Pie Casserole


  1. Preheat oven to 350°
    spray 6 X 9 inch baking dish with cooking spray.
  2. Combine precooked chicken, thawed vegetables with soup, gravy and spices in a bowl and mix to combine.
  3. Pour mixture into baking dish, sprinkle with shredded cheese. Top with Crescent roll pinch to seal the dough.
  4. Bake for 30 minutes.
    Cover with foil and bake for 10 more minutes.
    Test with Food Thermometer. Must be 165°

Printable Recipe Card

About Chicken Pot Pie Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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