Chicken Pot Pie Casserole with Crescent Rolls
A comforting and easy casserole combining shredded chicken, vegetables, and cheesy filling topped with flaky crescent roll crust.
Ingredients
Protein
- 3 cups cooked chicken (shredded or cubed)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
Canned Goods
- 1 can cream of chicken soup (or cream of mushroom)
- ½ cup sour cream
- 1 cup frozen mixed vegetables
Dairy & Cheese
- 2 cups shredded cheddar cheese (or cheddar blend)
Dough
- 1 tube crescent roll dough (or crescent roll sheets)
Instructions
- Preheat oven to 375℉ (190℃). Grease a 13x9 inch casserole dish.
- Mix chicken with salt, pepper, garlic powder, and onion powder. Add soup, sour cream, and vegetables; stir well.
- Spread mixture in dish, sprinkle cheese on top, and cover with crescent dough, stretching to fit.
- Bake for 20 minutes until crust is golden and filling bubbles. Let sit 5 minutes before serving.
Notes
For a crispier crust, bake a few extra minutes or use sheet dough.