My family adopted this chicken pot pie casserole years ago as a weeknight shortcut that still tastes like comfort food. It’s a skillet-based, creamy filling—shredded chicken, mixed vegetables, and a simple seasoned gravy—topped with store-bought crescent roll dough for a flaky, golden finish. If you want the cozy flavor of a pot pie without fussing over pastry from scratch, this recipe is the perfect midweek winner. For a quick side idea while you preheat the oven, try pairing it with a simple green salad or one of my favorite fast chicken staples like 5-ingredient chicken crock pot recipes for another easy protein option on busy nights.
Why you’ll love this dish
This casserole gives you everything people search for: comfort, speed, and familiar pantry ingredients. It’s perfect for feeding a family, using up leftover roasted chicken, or serving at casual potlucks. The crescent dough shortcut creates a buttery top that browns in under 35 minutes—no rolling pin required.
“A weeknight classic—creamy, kid-approved, and fast enough to make after work.” — one happy home cook
Why make it now:
- Quick assembly: Most of the work is shredding chicken and sautéing onions.
- Budget-friendly: Uses simple pantry staples and one can of crescent rolls.
- Crowd-pleaser: Mild seasoning, veggies kids will recognize, and a flaky topping.
How this recipe comes together
This is a straightforward, three-part process so you can move quickly: sauté, thicken, and bake.
- Sauté aromatics: soften the onion in olive oil for flavor.
- Build the filling: add shredded chicken, veggies, broth, milk, and seasonings.
- Thicken: gradually add flour while stirring until the mixture is saucy and coats a spoon.
- Top and bake: transfer to a dish, seal with crescent dough, and bake until golden.
Expect about 10–15 minutes of hands-on time and 30–35 minutes in the oven. Total yield: about 6–8 servings, depending on portion size.
What you’ll need
- 4 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk (whole or 2% for creaminess)
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon olive oil
Substitutions and notes:
- Short on cooked chicken? Use two boneless skinless chicken breasts (poached and shredded) or pulled from a rotisserie bird.
- Use half-and-half instead of milk for an extra-rich filling, or a non-dairy milk (unsweetened) if needed.
- Frozen mixed vegetables are fine—no need to thaw fully before adding.
- For a gluten-free version, swap the crescent dough for a gluten-free pastry or top with mashed potatoes (shepherd’s-pie style).
Also useful: another comforting casserole idea to try later is this easy crock pot chicken collection for slow-cooked weeknight dinners.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in the shredded chicken and mixed vegetables.
- Pour in the chicken broth and milk. Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir to combine.
- Gradually sprinkle in the flour while stirring constantly. Continue stirring for 2–3 minutes until the mixture thickens and becomes saucy. If lumps appear, whisk briefly or add a splash more broth to smooth.
- Transfer the filling into a greased baking dish (a 9×13 or similar shallow casserole works well).
- Unroll the crescent roll dough and lay it over the chicken mixture, pressing to seal the edges. If desired, make a few small slits in the dough to vent steam.
- Bake in the preheated oven for 30–35 minutes, until the topping is golden brown and the filling is bubbling at the edges.
- Let cool slightly (5–10 minutes) before serving so the filling sets.
Quick timing tips: If your filling seems thin before baking, let it simmer 1–2 minutes longer on the stove to thicken. For a deeper brown top, brush the crescent dough with a beaten egg before baking.
Best ways to enjoy it
- Plate with a crisp green salad dressed in vinaigrette to cut through the richness.
- Serve with roasted Brussels sprouts or steamed broccoli for extra veg.
- For a heartier meal, spoon over mashed potatoes or serve with buttery dinner rolls.
- To make it picnic-friendly, bake in a disposable foil pan and transport with a folded towel to keep it level.
For a sweeter side or holiday-style spread, this casserole pairs nicely with a maple-sweet potato dish like Southern maple sweet potato casserole.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Cover the casserole tightly with foil or plastic wrap.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single portions in the microwave until hot throughout (165°F/74°C internal temp). For whole casserole, reheat in a 350°F oven, covered with foil for 20–30 minutes, removing foil the last 5–10 minutes to crisp the top.
- Food safety: Ensure cooked chicken reached 165°F originally. Cool leftovers within 2 hours and refrigerate promptly.
Pro chef tips
- Avoid lumps: Sprinkle flour gradually while whisking to prevent clumps. Alternatively, make a slurry by whisking flour into a small amount of cold milk before adding.
- Build flavor: Sauté the onion until it is very soft and beginning to brown for deeper savory notes. A splash of white wine or dry sherry before adding broth can add brightness.
- Texture control: If you like more sauce, increase the broth by 1/4 cup. For thicker filling, reduce the milk slightly or cook a bit longer.
- Browning hack: Brush the crescent dough with an egg wash (1 beaten egg + 1 tsp water) for glossy, golden results.
- Leftover makeovers: Use leftover casserole as a filling for individual pot pies, puff pastry pockets, or stuff into baked potatoes.
Creative twists
- Cheesy version: Stir in 1 cup shredded cheddar into the filling before topping for a gooier bake.
- Herb-forward: Swap thyme for 1 tsp each of rosemary and sage for a fall-flavored profile.
- Gluten-free: Use a gluten-free biscuit topping or mashed potato lid instead of crescent dough.
- Low-carb: Replace crescent dough with a cauliflower mash topping and bake until lightly browned.
- Spice it up: Add 1/4–1/2 tsp smoked paprika or a pinch of cayenne for warmth.
Your questions answered
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but you’ll need to poach or cook it first. Poach chicken breasts in simmering broth for 12–15 minutes until the internal temperature reads 165°F, then shred. Adding raw chicken directly to the skillet will overcook the topping and undercook the meat.
Q: What if my filling is too runny before baking?
A: Simmer it a few extra minutes to reduce liquid and thicken. You can also mix 1 tablespoon of flour into 1 tablespoon cold water to make a slurry and stir it in, then cook 1–2 minutes until thickened.
Q: Can I prepare this ahead and bake later?
A: Yes. Assemble the filling and store it, covered, in the refrigerator for up to 24 hours. Add the crescent dough and bake just before serving. If the dough will sit for a long time, keep it chilled until the last minute to prevent it from steaming soggy.
Q: Is it safe to freeze the fully assembled, unbaked casserole?
A: You can freeze it, but the crescent dough may become soggy. For best texture, freeze the filling alone, then add fresh crescent dough when ready to bake.
Conclusion
If you want another reliable, cozy casserole to add to your rotation, check out this cozy take on a similar dish at Cozy Chicken Pot Pie Casserole Recipe | The Kitchn for extra inspiration and variations.
Chicken Pot Pie Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in the shredded chicken and mixed vegetables.
- Pour in the chicken broth and milk. Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir to combine.
- Gradually sprinkle in the flour while stirring constantly. Continue stirring for 2–3 minutes until the mixture thickens and becomes saucy.
- Transfer the filling into a greased baking dish (a 9x13 or similar shallow casserole works well).
- Unroll the crescent roll dough and lay it over the chicken mixture, pressing to seal the edges. If desired, make a few small slits in the dough to vent steam.
- Bake in the preheated oven for 30–35 minutes, until the topping is golden brown and the filling is bubbling at the edges.
- Let cool slightly (5–10 minutes) before serving so the filling sets.