As the casserole bakes, the crescent rolls rise and turn golden, sealing in a filling that is both creamy and hearty. The chicken softens further in the oven, absorbing the flavor of broth and cream of chicken soup, while the mixed vegetables and potatoes hold just enough bite to balance the sauce.

The result is the flavor of classic chicken pot pie without the fuss of a homemade crust. Serve it warm, cut into squares, with a green salad on the side.

Creamy chicken casserole topped with golden crescent rolls and loaded with vegetables.

Table of Contents

Steps + Photos to make this recipe for Chicken Pot Pie Casserole

Step 1: Gather ingredients. Preheat the oven to 350°F and grease or spray a 9×13-inch casserole dish.

Step 2: Unroll one tube of crescent rolls and press the seams together. Lay it flat in the bottom of the dish. Bake for 15 minutes until lightly set.

Step 3: In a large bowl, toss together the shredded chicken, vegetables, Hash Browns O’Brien

Step 4 Stir in the chicken broth, both cans of cream of chicken soup, garlic, pepper, and salt until well combined.

Step 5: Pour the mixture over the baked crescent layer and spread evenly.

Step 6: Unroll the second tube of crescent rolls and lay on top, pinching seams together. Cut 4 small slits in the top crust.

Step 7: Bake for 20 minutes until the top is golden brown and puffed. Let stand 5 minutes before cutting into squares to serve.

Hearty chicken and potato casserole topped with a crescent roll crust.

Tools & Equipment

Measuring cups and spoons
Can opener
Large bowl
Silicone spoon or spatula
9×13-inch casserole dish
Nonstick cooking spray or pat of butter to grease the dish

Tips for Success

Make sure the frozen vegetables and potatoes are fully thawed before mixing to avoid excess water in the filling.
Use rotisserie chicken for faster prep.
Let the casserole rest after baking to allow the filling to set before slicing.
If you prefer a deeper flavor, substitute part of the chicken broth with a splash of cream.
For extra color, brush the top crescent layer lightly with milk or melted butter before baking.

Chicken pot pie with crescent rolls served in a casserole dish and plated.

Chicken Pot Pie Casserole

5 from 3 votes

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Prep Time 10

Cook Time 40

Down Time 5

Total Time 55

Course Main Dish

Cuisine American

Servings servings

Ingredients

2 8 oz tubes crescent rolls
2 c cooked shredded chicken
12 oz frozen mixed vegetables thawed
2 c frozen Hashbrowns O’Brien thawed
1 c chicken broth
2 10.5- oz cans cream of chicken condensed soup
½ t garlic
½ t pepper
¼ t salt

Instructions

Preheat the oven to 350°F. Grease or spray a 9×13-inch casserole dish.
Unroll one tube of crescent rolls, press seams together, and lay flat in the dish. Bake 15 minutes.
In a large bowl, combine chicken, vegetables, potatoes, broth, both cans of soup, garlic, pepper, and salt. Mix well.
Spread mixture evenly over the baked crescent crust.
Unroll the second tube of crescent rolls and lay on top, pinching seams together. Cut 4 slits in the top.
Bake for 20 minutes, until golden brown.
Remove from the oven, rest 5 minutes, slice, and serve.

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The bottom line

This Chicken Pot Pie Casserole captures all that homestyle flavor but without using the stovetop to make a homemade gravy or rolling out a from-scratch crust. Don’t get me wrong, fully homemade pot pie is the bomb dot com, but who has time for that? Maybe once or twice a year. The crescent roll crust bakes into a pretty good substitute for authentic, though, holding a filling of chicken, vegetables, and creamy sauce, and it’s definitely weeknight friendly.

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