If you love classic comfort food but hate spending hours in the kitchen, this Chicken Pot Pie Casserole is about to become your new favorite weeknight dinner. With just a few simple ingredients and hardly any prep, you get all the cozy, creamy flavor of traditional pot pie—without rolling out a single crust!

Easy chicken pot pie casserole recipe with crescent rolls, vegetables, and creamy sauce

This Chicken Pot Pie Casserole is comfort food made simple. It has all the creamy, savory goodness you love from a traditional pot pie, without the fuss of a homemade crust. Just layer, bake, and serve for a cozy weeknight dinner the whole family will love.

This casserole is my go-to when I’m craving something warm, hearty, and comforting. It’s like a big hug in casserole form—savory chicken, creamy filling, and flaky crescent rolls that bake up golden and buttery.

I love how the mixed veggies and potatoes come together with the chicken for a hearty, one-dish meal that satisfies even the pickiest eaters. Plus, it’s ridiculously easy to make—just layer the crescent dough, stir everything together, top, and bake!

Why You’ll Love This Recipe

All the flavor of pot pie—none of the fuss
Kid-friendly and picky-eater approved
Perfect for cozy weeknights, meal trains, or leftovers

Ingredients Needed

This cozy casserole might look impressive, but it’s made with simple, everyday ingredients you likely already have on hand. Here’s everything you’ll need to bring it together. Be sure to scroll to the recipe card below for full measurements and step-by-step instructions.

Crescent rolls – You’ll need two 8-ounce tubes. These form the golden, flaky top and bottom layers of the casserole. Press the seams together for a smooth crust.
Cooked chicken – Use 2 cups of shredded or chopped cooked chicken. Rotisserie chicken is an excellent time-saver and adds extra flavor.
Frozen mixed vegetables – This typically includes peas, carrots, corn, and green beans—perfect for that classic pot pie filling.
Frozen Hashbrowns O’Brien – Use 2 cups, thawed. These bring in tender diced potatoes along with bits of onion and bell pepper for added flavor.
Chicken broth – Adds savory depth and helps loosen the condensed soup to create a creamy sauce. One cup is just right.
Cream of chicken soup – This is the creamy base of the filling, tying everything together.
Garlic powder
Black pepper
Salt – Keep it minimal if your broth or soup is already salty.

How to Make Chicken Pot Pie Casserole

Don’t worry about the layers—this casserole is easier than it looks and comes together with just a few simple steps. You’ll find the full printable instructions in the recipe card below.

Prep. Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
Create the bottom layer. Unroll one tube of crescent rolls and place it flat in the bottom of the greased dish. Press the seams together to form a solid sheet. Bake for 15 minutes until slightly golden.
Make the filling. In a large bowl, mix together the chicken, thawed vegetables, thawed potatoes, chicken broth, cream of chicken soup, and seasonings.

Assemble the casserole. Pour the filling over the baked crescent layer. Spread it into an even layer. Unroll the second tube of crescent rolls and lay it over the top, pressing seams together. Cut four small slits in the top to vent.

Bake again. Return the casserole to the oven and bake for 20 minutes, until golden brown and bubbly.
Cool and serve. Remove from the oven and let stand for 5 minutes before slicing and serving.

Tips for Success

Crescent Roll Tips – Gently press and seal the seams with your fingers or a rolling pin to make each sheet more uniform.
Veggie Tip – Be sure your frozen vegetables and hashbrowns are thawed for even cooking.
Shortcuts – Use rotisserie chicken for a quick prep option.
Make Ahead – You can prep the filling a day in advance and refrigerate until ready to bake.

Serving Suggestions

This Chicken Pot Pie Casserole is a hearty, all-in-one meal, but you can easily round it out with a few simple sides. A crisp green salad or steamed green beans adds a fresh contrast to the creamy filling, while a side of cranberry sauce or warm dinner rolls brings an extra touch of comfort to the plate.

It’s also perfect for potlucks, chilly nights, or a cozy Sunday dinner with family—just slice and serve straight from the dish.

How to Store

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled slices in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Recipe FAQs

Can I make this ahead of time? Yes! Prepare the filling and bottom crust a day ahead. Add the top crust just before baking for the best texture.

Can I use different vegetables? Absolutely. Try peas and carrots, green beans, or any combination your family enjoys.

What’s the best chicken to use? Leftover cooked chicken, rotisserie chicken, or even leftover turkey works great!

And that’s it! This Chicken Pot Pie Casserole is the no-stress dinner that looks impressive but comes together so easily. Whether you’re making it for a weeknight dinner, a comforting get-well meal, or just because you need some cozy vibes, it’s sure to be a hit!

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Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a cozy, family-friendly dinner that combines all the classic flavors of pot pie in an easy, layered casserole. Made with crescent rolls, creamy chicken filling, and hearty veggies, it’s the perfect comfort food for busy weeknights or chilly days.

8 Servings

Print Pin

Ingredients

2 8 oz tubes crescent rolls
2 cups cooked shredded chicken
1 12 oz bag frozen mixed vegetables, thawed
2 cups frozen Hashbrowns O’Brien thawed
1 cup chicken broth
1 26 oz can cream of chicken condensed soup
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
Create the bottom layer: Unroll one tube of crescent rolls and lay it flat in the bottom of the dish. Press seams together. Bake for 15 minutes.
Prepare the filling: In a large bowl, mix together the shredded chicken, thawed vegetables, thawed potatoes, chicken broth, condensed soup, garlic powder, pepper, and salt.
Assemble the casserole: Pour the filling over the baked crescent layer and spread evenly. Unroll the second tube of crescent rolls and place on top, pressing the seams together. Cut 4 small slits in the top to vent.
Bake for an additional 20 minutes, or until golden brown and bubbly.
Cool and serve: Let the casserole rest for 5 minutes before slicing and serving.