Description
A comforting and creamy chicken pot pie casserole that is easy to make and perfect for the whole family.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (8 oz) refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper.
- Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
- Unroll the crescent roll dough and place it over the chicken mixture, sealing the edges.
- Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover chicken or rotisserie chicken for convenience.
- For a healthier option, you can use low-fat cream of chicken soup.
- Add your favorite herbs or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg