Chicken Pot Pie Casserole

This is just a quick easy rendition of the classic Pot Pie.  Everyone in my family loves the Pillsbury Crescent Rolls so, I decided to make this recipe and it was a hit.  Even our picky eater loved it!


  • 4 Chicken Breast (this amount should feed 6 people)
  • 1/2 Chopped White Onion
  • 3 tbsp Butter
  • 4 Cloves of Garlic Minced
  • 2.5 Cups of Frozen Mixed Vegetables (carrot, lima bean, green beans, and pea)
  • 1 Russett Potato Chopped into small pieces
  • A dash of Rotisserie Chicken Seasoning
  • 1 Family Sized Can  Cream of Chicken Soup
  • 1/4 cup Water or Chicken Stock
  • Salt and Pepper to taste
  • 1 Tube of Pillsbury Crescent Rolls
  1. Preheat the oven to 375 degrees.
  2. Boil chicken until done and then shred it.  Set the chicken to the side.


  3. Heat a Large Saute pan on Medium.
  4. Add 1 tbsp Butter.dsc_0085
  5. Saute the onion.  When it is close to translucent add the garlic and cook for 1 minute.dsc_0086
  6. Add the frozen vegetables and 2 additional tablespoons of butter.  Cook until vegetables are thawed.dsc_0087
  7. Add rotisserie chicken seasoning and chopped potato.
  8. Add the can of soup and stir.dsc_0094
  9. Add chicken and water/stock.  Stir to thoroughly incorporate all of the ingredients.  **ADD salt and pepper.  I’m generous with both seasonings**
  10. Cover and reduce heat to a simmer for 15-20 minutes.
  11. Dust your rolling surface and rolling-pin with flour and roll the crescent dough out.  You just want to make it one complete piece of dough.
  12. Pour mixture into an 8×11 or 2qt baking dish.
  13. Lay the rolled out dough over the mixture and place in the oven for 10-12 minutes.dsc_0104
  14. Allow the casserole to sit and rest for 5-10 minutes and enjoy!

2 Comments Add yours

  1. chefkreso says:

    So yummy and easy to make!

    Liked by 1 person

    1. Ashley486 says:

      Thank you 😊 for your comment. That is exactly what we were going for.


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