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Chicken Pot-Pie Casserole

A warm and creamy chicken pot-pie casserole topped with flaky crescent rolls, easy to assemble and perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tablespoon olive oil

Method
 

Preparation
  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.

Notes

If your filling seems runny, stir in an extra tablespoon of flour mixed with a little cold water before baking. Pair this with a stuffing-based casserole for a rustic touch.