Name: Chicken Pot Pie Casserole with Crescent Roll Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 3 cups cooked chicken, shredded or diced; 1 (12 oz) bag frozen mixed vegetables (about 2 cups), thawed; 1 (10.5 oz) can cream of chicken soup; ½ cup milk; ½ cup chicken broth; ½ teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (8 oz) tube refrigerated crescent roll dough; 2 tablespoons unsalted butter, melted

If you love major comfort food vibes, you're going to be obsessed with this Chicken Pot Pie Casserole with Crescent Roll Crust! It's silky, savory, ultra-creamy, and packed with big chunks of chicken and loads of veggies, all topped with a flaky, golden crescent roll crown.

The best part? It all comes together in one baking dish, with simple ingredients and almost no fuss. It's the ultimate weeknight dinner hero, perfect for feeding a hungry crowd or wowing everyone at your next potluck.

My family requests this again and again, and I bet yours will too. The crescent rolls on top bake up into buttery, pillowy perfection that makes you want seconds (and thirds)!

Chicken Pot Pie Casserole with Crescent Roll Crust

Why You'll Love This Recipe

Ultra-comforting and creamy with the easiest homemade filling
Topped with irresistibly flaky crescent roll crust
No pie crust or rolling pins needed-super shortcut friendly
Family-friendly and perfect for picky eaters
Simple, budget-friendly ingredients and ready in under an hour

Key Ingredients for Chicken Pot Pie Casserole with Crescent Roll Crust

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

Chicken is the star protein of this casserole, making it hearty and satisfying. Rotisserie chicken works especially well for quick prep, but you can also use any cooked and shredded or chopped chicken breast or thighs. If you prefer, leftover turkey is a delicious swap, especially after the holidays.

Crescent Roll Dough

Store-bought crescent roll dough makes the crust a breeze! It adds buttery layers on top, baking up golden and flaky without any special technique. You can use classic crescent rolls or even the seamless dough sheet for a less "pull-apart" texture. If you're feeling adventurous, try swapping in puff pastry for a gourmet twist.

Mixed Vegetables

Frozen mixed vegetables are my go-to for an easy, colorful filling that mimics the flavors of classic pot pie. Use peas, carrots, corn, and green beans-whatever blend you like best. Fresh diced veggies work, too, though they'll need a quick sauté to soften before adding to the casserole.

Cream of Chicken Soup

A can of cream of chicken soup binds the filling and makes everything luscious and creamy. For extra flavor, use the "herb roasted" or "mushroom" varieties, or go homemade if you want to control every ingredient. You can also substitute with cream of mushroom or cream of celery for a different flavor profile.

Milk

Adding milk to the filling gives it that rich, spoonable sauce. Whole milk gives the creamiest results, but you can use 2 percent or even unsweetened plain almond milk in a pinch. For an extra decadent casserole, stir in a splash of heavy cream.

Chicken Pot Pie Casserole with Crescent Roll Crust cooking process

Instructions for Chicken Pot Pie Casserole with Crescent Roll Crust

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Baking Dish

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or nonstick spray so nothing sticks later.

Make the Filling

In a large bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, milk, chicken broth, garlic powder, dried thyme, salt, and pepper. Stir it all together until everything is evenly coated and creamy.

Assemble the Casserole

Spread the chicken-veggie mixture evenly into your prepared baking dish. Unroll the crescent roll dough and lay it out over the top, gently pinching seams together if using regular rolls to seal. Brush the dough with melted butter to help it bake up golden and delicious.

Bake Until Golden & Bubble

Bake the casserole for 30 to 35 minutes or until the crescent crust is puffed and deeply golden, and you see the filling bubbling through the edges. If the top gets too dark before the filling bubbles, you can tent it loosely with foil.

Let It Rest & Serve

Remove from the oven and let it cool for about 5 minutes, so the filling can set for easier scooping. Serve hot and enjoy the dreamy layers of creamy chicken and crisp, flaky crust!

Recipe Variations

Make It Vegetarian

Swap the chicken for canned chickpeas or sautéed mushrooms and use cream of mushroom soup instead. You'll get that same creamy, cozy texture with all plant-based goodness.

Add a Cheesy Twist

For an irresistible cheesy upgrade, stir in 1 cup of shredded cheddar or Monterey Jack into the filling, or sprinkle some on top before baking.

Use a Gluten-Free Crust

Gluten-free dietary needs? Try topping the filling with gluten-free biscuit dough or use a gluten-free crescent roll alternative, which you'll find in many major grocery stores.

Amp Up the Herbs

Love bold flavors? Add a handful of fresh chopped parsley or chives, or toss in a teaspoon of Italian seasoning for even more herby aroma.

Go Deluxe with Bacon

Feeling indulgent? Fold in a handful of crispy, chopped bacon or pancetta into the filling for smoky depth and bacon-lovers' appeal.

Serving Suggestions

Serve this cozy casserole with a bright green salad and a zesty vinaigrette to balance out the richness. Steamed green beans or roasted broccoli make easy vegetable sides. For a hearty meal, add cranberry sauce or a simple fruit salad, and garnish each portion with fresh parsley for a pop of color and flavor.

Storage and Reheating

Store leftover pot pie casserole covered in the fridge for up to 3 days. Reheat individual servings in the microwave until hot, or warm the whole casserole in a 350°F oven, covered with foil, for 20 minutes (remove foil to crisp the top). You can freeze the fully baked casserole for up to 2 months-wrap tightly in foil and thaw overnight in the fridge before reheating.

Frequently Asked Questions About Chicken Pot Pie Casserole with Crescent Roll Crust (FAQ)

Q: Can I make this casserole ahead of time?

A: Absolutely! Assemble the filling and store it in the fridge, covered, for up to a day. Add the crescent dough just before baking for the best crust.

Q: What’s the best way to cook the chicken for this recipe?

A: Rotisserie chicken is the quickest option, but you can also poach or bake chicken breasts or thighs, then shred or dice. Even leftover grilled chicken works!

Q: Can I use fresh veggies instead of frozen?

A: Yes! Simply dice your favorite fresh veggies and sauté them for a few minutes so they soften, then proceed as directed with the recipe.

Your new favorite comfort food is just a casserole dish away! This Chicken Pot Pie Casserole with Crescent Roll Crust combines all the best flavors of classic pot pie with weeknight ease and big, family-approved flavor. Give it a try and let me know how you like it in the comments-don't forget to leave a rating!