Easy Chicken Pot Pie Casserole Recipe with Crescent Rolls
This chicken pot pie casserole with crescent rolls is an easy recipe with rotisserie chicken and cream of chicken soup under a crescent roll crust. Perfect for using up leftover chicken!
Equipment
- 1 oven
Ingredients
Main ingredients
- 3 cups cooked chicken shredded or cubed
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 can cream of chicken soup or cream of mushroom
- ½ cup sour cream
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese or cheddar blend
- 1 tube crescent roll dough or crescent roll sheets
Instructions
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 Celsius). Grease or spray a 13 X 9 inch casserole dish.
- In a large bowl, add chicken, and season with sea salt, pepper, garlic powder and onion powder. Add cream of chicken soup, sour cream, vegetables, and mix together.
- Spread evenly in casserole dish, and top with cheese.
- Unfold the crescent roll dough so that it's a large rectangle, and place over the casserole. Pinch edges together, and stretch so that it fits over the filling.
- Bake for 20 minutes or until crust is golden brown and filling is hot and bubbling.
- Allow to sit for 5 minutes before cutting to allow filling to thicken up.
Notes
You can roll out dough if you want, but make a few small slits in the crust to allow steam to vent.