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Chicken Pot Pie Casserole

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A delightful twist on the classic Chicken Pot Pie, this casserole combines shredded chicken, mixed vegetables, and a flaky crescent roll crust, making it a perfect healthy meal.

Ingredients

Scale
  • 4 cups cooked chicken, shredded
  • 2 cups mixed vegetables (carrots, peas, corn), fresh or frozen
  • 1 cup chicken broth (low sodium, if possible)
  • 1 cup milk (whole or 2% recommended)
  • 1/2 cup onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tablespoon olive oil
  • Cooking spray or butter, for greasing the baking dish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare a 9×13-inch baking dish by greasing it with cooking spray or butter.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  4. Sprinkle flour over the onions, stir well, and cook for 1 minute.
  5. Gradually whisk in chicken broth, stirring constantly to avoid lumps, followed by milk.
  6. Cook the mixture for 3–5 minutes until it thickens and just begins to bubble.
  7. Stir in shredded chicken, mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper, then remove from heat.
  8. Pour the mixture into the prepared baking dish, spreading it evenly.
  9. Unroll the crescent roll dough and lay it over the filling, pinching seams together.
  10. Bake for 25–30 minutes, or until golden brown and bubbly.
  11. Remove from the oven and let rest for 5–10 minutes before serving.

Notes

This casserole is great for meal prep and can be stored in the fridge for up to 3 days. Customize with your favorite vegetables!

Nutrition

Keywords: Chicken Pot Pie, Casserole, Healthy Meal Prep, Comfort Food

Find it online: https://alexandrarecipes.com/chicken-pot-pie-casserole/