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Chicken Pot Pie Casserole with Crescent Rolls

Creamy, comforting, and easy to make, this Chicken Pot Pie Casserole with Crescent Rolls is the perfect family-friendly dinner! Tender chicken and vegetables are baked in a rich, creamy filling and topped with golden, flaky crescent rolls for a simple twist on classic chicken pot pie.
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 8 oz. crescent roll tubes
  • 2 cups cooked and shredded chicken
  • 12 oz. package of frozen mixed vegetables thawed
  • 2 cups frozen Hash-browns (Shredded or O’Brien style) thawed
  • 1 cup chicken broth can make with 1 chicken bouillon cube and hot water as well
  • 26 oz. can of cream of chicken soup
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp Thyme or Sage more or less to your liking

Method
 

  1. Preheat your oven to 350 degrees and lightly grease a 9x13-inch casserole dish.
  2. Unroll one tube of crescent rolls and press it into the bottom of the dish, sealing the seams together. Bake for 15 minutes until just set.
  3. In a large bowl, mix together the shredded chicken, thawed vegetables, hash browns, chicken broth, cream of chicken soup, and seasonings until combined.
  4. Pour the chicken mixture over the baked crescent layer and spread it out evenly. Unroll the second tube of crescent rolls and place it on top, pinching the seams together as best you can. Cut a few small slits in the top.
  5. Bake for another 20-25 minutes, until the top is golden. Let it sit for about 5 minutes before slicing and serving.