Chicken Pot Pie Casserole

Name: Chicken Pot Pie Casserole
Prep time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 bag (32 oz) frozen mixed vegetables (3 1/2 cups); 2 cups cubed cooked chicken; 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup; 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Prep time:15 min
Total time:40 min
Ingredients:5
Servings:6
Calories per serving:330

By Pillsbury ContributorUpdated 06/19/2025

Chicken Pot Pie Casserole

Prep time:15 min
Total time:40 min
Ingredients:5
Servings:6
Calories per serving:330

What is a pot pie casserole? It’s the simple way to eat pie for dinner any night of the week! Pot pies contain chunks of poultry or meat and veggies slathered in a rich gravy or sauce, all wrapped in between two flaky pie crusts, making a well-loved main dish pie. Pot pie casseroles take the effort and time out of making a pot pie, so you can enjoy them any time.

Our easy homemade classic casserole starts with just a few ingredients you probably already have on hand. The filling is spread in a casserole dish (without the bottom crust), but still topped with a flaky crust over the filling, using Pillsbury™ Original Crescent Rolls. With so few ingredients and just 15 minutes of simple prep, you can pop this dinner into the oven and have it on the table in 40 minutes, rather than the hour plus it takes to make a classic scratch pot pie. And it’s just as delicious as the classic recipe.

This 5-star rated recipe is easy enough for a cozy, comforting dinner any night of the week--whether it’s been a hard day at work or it’s a chilly night that beckons for something warm, filling and soothing to the soul.

Keep these terrific ingredients in your pantry and freezer, so it’s a breeze to have this family favorite dinner whenever you’re in the mood for a comforting dinner. Or give your meal a flavor twist by using any of the ingredient swaps listed below, for a different casserole every time.

How To Make a Pot Pie Casserole

Our easy chicken pot pie casserole can be mixed up in minutes, with these quick steps! Follow the recipe steps below for specific directions, but here’s the quick scoop on how to put it together in a snap:

Mix the Filling

Use a large saucepan, so there’s room to mix everything without making a mess. Add frozen veggies (no need to thaw!), bite-size pieces of cooked chicken (white and/or dark meat), and soups (use a rubber scraper to get every drop; do not add water or milk). Stir until vegetables are thawed and mixture is hot. Heating the filling will assure the crescent dough bakes through from top to bottom.

Spread in Casserole

Spread the filling mixture into a 13x9-inch glass baking dish that’s been sprayed with cooking spray.

Top Filling with Dough

Our quick-to-make pot pie using crescent rolls is easy to top, using these helpful tips: Press dough perforations together and place dough on top of filling, pressing outside edges of dough to the casserole to seal the filling completely under the dough. That way, the filling can bake without releasing the steam, this will help the veggies cook all the way through.

Bake

25 to 30 minutes in the oven is all that’s needed until the top is deep golden brown. The veggies will be cooked, and the filling will be hot.

Serve

Cut into 2 rows by 3 rows and place onto plates using large spatula and spoon, if necessary, to catch all that flavorful filling.

Want your very own pot pie? Then you’ll love our recipe for Individual Chicken Pot Pies.

Excellent Pot Pie Casserole Variations

Pot pies are a great way to use up your leftovers in a brand new, scrumptious dinner the whole family will love!

Change Up the Meat: What cooked meat or poultry is going unloved in your fridge or freezer? You can swap an equal amounts of bite-size pieces and use cooked turkey, ham, beef or pot roast (thaw if frozen). Or use 2 cups cooked ground beef, pork, sausage, or chicken (about 1 pound).

Swap the Soup: You can try other flavors of condensed creamed soups. Try cream of potato with cream of mushroom or cream of celery with cream of chicken. Whichever two condensed soups you use, you can’t go wrong! Stick to the condensed soups (undiluted with water), for a fail-proof casserole consistency and sauce quantity to match the other ingredients.

Vary the Veggies: You can use other frozen or fresh veggies as well, if they are in bite-size pieces and are cooked as directed first. Keep in mind that larger pieces or firmer veggies won’t get tender in the simple chicken pot pie casserole unless they are cooked first.

Love heartier pot pies? You can use a 12 oz bag of frozen mixed vegetables and 1 1/2 cups of bite-size pieces of cooked potato or cooked rice, instead.

Tailor the Topping: Skip sealing the perforations on the crescent roll dough by using a Crescent Sheet instead! Try Butter Flake Crescents, for an even more indulgently buttery-flavored casserole.

Or substitute 1 can (16.3 oz) Pillsbury™ Grands! Flaky Layers Buttermilk Biscuits (8 count) for the crescent rolls.

Looking for a smaller-sized pot pie? Our Chicken Pot Pie for Two is the perfect size for smaller households!

Love classic pot pie? Check out top-rated Classic Chicken Pot PieClassic Chicken Pot Pie made with refrigerated Pillsbury™ pie crusts.

Hungry for more? Here are two other delicious recipes using our Pillsbury™ Biscuits. Try Chicken Pot Pie Rice Casserole or the tasty Chicken Pot Pie Bubble Up Bake.

How to Store a Pot Pie Casserole

For the flakiest crust texture and the perfect consistency of the delicious filling in this chicken pot pie casserole dish, it is best to assemble, bake and serve the family-size pot pie on the same day. Follow these guidelines for storing this easy chicken pot pie dish.

Refrigerating Leftovers: Be sure to wrap and store any remaining crescent chicken pot pie within 2 hours of it being served, to keep it safe from causing any potential food borne illness. Wrap the remaining pot pie in the baking dish with plastic wrap or store individual servings in food-storge containers in the refrigerator for up to 3 to 4 days.

Freezing Pot Pies: Freezing either a baked or unbaked chicken pot pie is not recommended, as the crust will absorb moisture from the filling and will be soggy when eaten. Since it’s so quick to prep this recipe, it’s best if you just mix it up just before baking. If you want to make and freeze pot pies, this freezer-friendly recipe is made for freezing!

How to Reheat Chicken Pot Pie: Place a serving on a microwavable pie plate. Cover loosely and microwave on medium-high (70%) for 2 to 3 minutes or until heated through.

More About This Recipe

When you want something that tastes like you spent all day in the kitchen, without actually spending all day in front of a hot oven, this chicken pot pie casserole does the trick. With only five ingredients it is an easy, hardy meal that is perfect for busy nights. Using smart shortcuts like frozen vegetables, pre-cooked chicken, canned soups and refrigerated crescent rolls means it is ready in 35 minutes or less. If your family loves classic comfort food our list of quick and easy pot pies is sure to be a hit.

Frequently Asked Questions

Using The Wrong Size Pan: If you use a larger or smaller dish, it changes how much moisture evaporates during baking and when the vegetables get done. This recipe is intended to be done in a 3-quart casserole to get successful results.

Diluting the Soup or Swapping in a Soup Substitute: This recipe uses the condensed soup straight out of the can—do not dilute it with water or milk as directed on the soup can. Doing so will make the soup too thin for this pot pie casserole recipe. For the right consistency, do not substitute regular soup (the soup needs to be condensed “cream of” soups) or broth as they are too thin for a pot pie.

This scrumptious crescent roll pot pie is perfect for 6 average adult-size servings. For heartier appetites, see Excellent Pot Pie Casserole Variations, above. If you have any leftovers, they make a tasty alternative to a sandwich for lunch the next day, reheated in the microwave.

For a smaller-sized pot pie, try our perfectly-portioned Chicken Pot Pie for Two, or try our individual pot pie recipes.

Chicken Pot Pie Casserole

Prep time:15 min
Total time:40 min
Ingredients:5
Servings:6
Calories per serving:330

Ingredient

1/2 bag (32 oz) frozen mixed vegetables (3 1/2 cups)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Instructions

Step 1
Heat oven to 350°F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In 2 ½- to 3-quart sauce pan, add vegetables, chicken and soups. Cook over medium heat about 10 minutes, stirring constantly, until vegetables are thawed and mixture is hot. Pour mixture into baking dish.

Step 2
Unroll crescent dough, separating it into two equal-size rectangles. Press perforations to seal.

Step 3
Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.

Step 4
Bake 25 to 30 minutes or until crescents are deep golden brown and dough is baked through. Let stand 5 minutes before serving.

Recipe Tips

For an extra cheesy flavor, sprinkle 1/2 cup shredded cheese over the crust during the last 5 minutes of baking.
Save time on prep by using cubed rotisserie chicken in this chicken pot pie casserole recipe.
Use reduced or low sodium soup varieties if watching your sodium levels.

Nutrition Facts

Calories
330
Total Fat
14g
Protein
19g
Total Carbohydrate
31g
Sugars
7g

Servings: 6

Serving Size: 1 Serving

Amount Per Serving Calories : 330

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	14g	21%
Saturated Fat	4g	21%
Trans Fat	2&½g	% Value Not Available
Monounsaturated Fat	2g	% Value Not Available
Polyunsaturated Fat	1&½g	% Value Not Available
Omega-3	0g	% Value Not Available
Cholesterol	40mg	14%
Sodium	770mg	32%
Total Carbohydrate	31g	10%
Dietary Fiber	3g	11%
Soluble Fiber	0g	% Value Not Available
Insoluble Fiber	2g	% Value Not Available
Sugars	7g	% Value Not Available
Protein	19g	% Value Not Available
Vitamin D	Value Not Available	2%
Calcium	Value Not Available	4%
Iron	Value Not Available	10%
Potassium	350mg	10%
Vitamin A	Value Not Available	140%
Vitamin C	Value Not Available	6%
Vitamin E	Value Not Available	4%
Thiamin	Value Not Available	15%
Riboflavin	Value Not Available	15%
Niacin	Value Not Available	35%
Vitamin B6	Value Not Available	15%
Folic Acid	Value Not Available	8%
Vitamin B12	Value Not Available	4%
Pantothenic Acid	Value Not Available	10%
Phosphorus	Value Not Available	15%
Magnesium	Value Not Available	8%
Zinc	Value Not Available	10%
Manganese	Value Not Available	10%
Selenium	Value Not Available	20%
Copper	Value Not Available	10%
Beta-Carotene	Value Not Available	% Value Not Available
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 1&½,
Fruit 0,
Other Carbohydrate ½,
Skim Milk 0,
Low-Fat Milk 0,
Milk 0,
Vegetable ½,
Very Lean Meat 0,
Lean Meat 0,
Medium-Fat Meat 2,
High-Fat Meat 0,
Fat ½,
Fruits 0c,
Vegetables ½c,
Grains 0oz-eq,
Meat & Beans 2oz-eq,
Dairy 0c,
Fats & Oils 0tsp

Carbohydrate Choice

Carbohydrate Choice2

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