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.
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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.
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.
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Chicken Pot Pie Casserole
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.
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.
Good lordy do I love chicken pot pies, and this is no exception
This sounds so yummy and easy, especially with using crescent rolls, which I love to use in recipes as a crust!!!!
This was so delicious and easy to put together. Thanks!
This recipe had a great flavor and was surprisingly easy to make.
Do the veggies cook in such a short time? I’m wondering because the carrots take so long to be tender and I don’t like crunchy veggies. Thank you.
Great question! They do need to be diced very small or sliced very thin. If you like them very tender, pop your diced carrots in the microwave with a teaspoon of water and cook on high for 2 mins. then add the pre-cooked carrots to the recipe. — Andi
Can this be frozen after it’s baked to use later?
Yes! Cool on the counter to room temp, cover tightly and freeze. Cook from frozen at 400F for 40 minutes covered with foil, then uncover and cook an additional 10-15 minutes or so. If you made this in a high-sided dish, add 10 minutes of covered oven time.
Trying to make this Gluten free. I have the cream of chicken soup substitute but can I use GF Puff Pastry instead of Crescent Rolls? Have not been able to find GF crescent rolls.
Sure. I even use phyllo dough sometimes (though that’s not Gf either), so a GF puff pastry should work very well.
Casserole needs to bake about 30 mins. or it isn’t hot, just warm. The ingredient mixture is cool and needs more time to heat up. I made this dish tonight 2/4/2026 and we liked it. I assume the garlic is garlic powder? The recipe isn’t specific.
Is the garlic powder or minced garlic? I am preparing it today. I love pot pies and crescent rolls. This recipe sounds wonderful.
How can I cook it if I forgot to pre-bake the bottom crust? Cover with foil for a bit, then uncover to bake the top? Aaggghhh!
Hi Kelly, it should cook through ok without the pre-bake. Let us know if you tried it that way. –Andi
This is now my little family’s favorite. We have to reheat the next day. Any advice on how to reheat from the fridge to crispy crust.
The air fryer is how I’ve tried to bring the crust back from an overnight in the fridge, but then the insides tend to leak out all over. Try a piece of parchment paper and lay one slice at a time down on it and reheat on 400F for six minutes.
Can I use ham instead of chicken?
Sure, that sounds like it would be good!
Last night I made this. It had a good flavor, but the bottom pastry was a little Gooey.
Can this made and then frozen? Bake frozen state?
Yes BUT I find that potatoes get both gritty and mushy after being frozen (not great in those TV dinners, either). The crust, gravy and everything else should come from frozen okay.
I see others asking this but to confirm. I am wanting to make this ahead of time to cook later. I’m thinking it will be ok to cook the bottom crust, assemble then freeze. Do you think the potatoes will be ok if not cooked before I freeze?
Hi Kim. I think it would be best to make start to finish, let it cool to room temp/in the fridge then package it tightly to put into the freezer. Potatoes seem to get weird after thawing from frozen, but not terribly. But I