Chicken Pot Pie Casserole

There’s something about a bubbling pot-pie casserole that makes the whole house feel like it’s wrapped in a warm blanket (and yes, I have carried one to the porch before because the sound of that crust is sacred). I make this when it’s too cold for fuss and too fancy for a straight-up casserole — it’s honest, creamy, and feeds a crowd without breaking a sweat, which is just how we do things around my little spot in the Appalachian foothills where casseroles are practically a weekend ritual.

I’ll say this: if you love simple chicken dinners, you’ll also appreciate the slow-cooker tricks I use on other nights like my Mississippi chicken — same comfort, different outfit, and that’s a fact I stand by.

Why this casserole hits the spot

• Fast weeknight assembly but tastes like Sunday company (the kind you actually want to host).
• Crescent roll topping makes it lighter than a traditional pie crust, yet still gives you that flaky, golden payoff.
• Uses pantry-ready seasonings — nothing fussy, which earns bonus points on a Tuesday.
• Leftovers reheat well (I’ve eaten this straight from the fridge at sunrise — don’t judge).

A little kitchen moment

I stirred the filling once while my dog watched like he was judging every move (he gets hopeful around casseroles). It was ready to go in the oven before I even had time to look for a fork.

Ingredient list:

• 4 cups shredded cooked chicken
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tablespoon olive oil

Directions list:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Sprinkle the flour over the onions and stir well. Cook for another minute.
4. Gradually pour in the chicken broth and milk, whisking constantly. Let it cook until the mixture thickens, about 3-5 minutes.
5. Stir in the shredded chicken, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Mix thoroughly and then remove from heat.
6. Transfer this mixture to a greased 9×13 inch baking dish.
7. Unroll the crescent roll dough and place it over the chicken mixture, pinching the seams together to form a crust.
8. Bake in the oven for 25-30 minutes, until the crescent roll topping turns golden brown and the filling is bubbling.

Cooking Unit Converter:

Quick conversions so you don’t have to dig out that old cookbook (I lose mine under a stack of library books every winter).

One small, useful tip

If your filling seems runny, stir in an extra tablespoon of flour mixed with a little cold water before baking — it won’t hurt the flavor, only the puddle (and we don’t need puddles); for a different cozy twist, pair this with a stuffing-based casserole like my go-to hearty chicken and stuffing casserole on nights you want something more rustic.

Hope you take this to your table tonight or tuck it in the freezer for a rainy day — either way, it warms more than just the belly.

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