Chicken Pot Pie Crescent Roll Casserole Recipe

This flaky, creamy Chicken Pot Pie Crescent Roll Casserole is made with rotisserie chicken, frozen vegetables, and a buttery dough topping, ready in just 45 minutes. The golden crescent crust puffs up beautifully while the savory sauce bubbles underneath. I love how this recipe turns simple pantry staples into a comforting meal that tastes like hours of work.

Why This Classic Works

I used to make pot pie dough from scratch, but the refrigerated crescent rolls add a sweetness that pairs perfectly with the savory filling. This shortcut saves almost thirty minutes of prep time without sacrificing that comforting texture.

The only mistake I made early on was not thickening the sauce enough, so I now add sour cream to keep it rich. This ensures the bottom layer doesn’t get watery while baking.

Chicken Pot Pie Crescent Roll Casserole Ingredients

• 2 cups cooked chicken, shredded or cubed (rotisserie works best)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 bag (12 oz) frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 tube (8 oz) refrigerated crescent rolls
• 1 tbsp butter, melted (optional)

How To Make Chicken Pot Pie Crescent Roll Casserole

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
2. Mix Filling: In a large bowl, combine the cooked chicken, soup, milk, sour cream, thawed vegetables, cheddar cheese, and seasonings until well coated.
3. Assemble Casserole: Pour the creamy chicken mixture into the prepared baking dish and spread it out into an even layer.
4. Add Crust: Unroll the crescent dough and separate it into triangles, arranging them over the top of the chicken filling to cover most of the surface.
5. Bake: Bake for 25 to 30 minutes until the crescent rolls are deep golden brown and the filling is bubbling hot.

Recipe Tips

• Thaw Veggies: Excess water from frozen veggies can make the sauce runny, so let them thaw and drain slightly before mixing.
• Rotisserie Chicken: Use store-bought rotisserie chicken to save time and add more flavor to the filling.
• Watch The Crust: If the crescent rolls brown too quickly before the filling is hot, cover the dish loosely with foil for the last 10 minutes.

What To Serve With Chicken Pot Pie Crescent Roll Casserole

A crisp green salad with a sharp vinaigrette helps cut through the richness of the creamy sauce and cheese. Roasted green beans or asparagus also make excellent sides that add fresh texture to the meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or air fryer to crisp up the crescent dough again, as microwaves tends to make it soft.

FAQs

Can I make this ahead of time? Yes, you can assemble the chicken filling a day ahead and keep it in the fridge. Add the crescent rolls just before baking to prevent the dough from getting soggy.

Can I use crescent dough sheets instead? Absolutely, the sheets work great and create a more seamless top crust similar to a traditional pot pie. Just unroll the sheet over the filling and cut a few slits for steam to escape.

Nutrition

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 900mg
• Total Carbohydrate: 30g
• Protein: 22g

Try More Recipes:

• Rotisserie Chicken Stuffing Casserole Recipe
• Chicken Pot Pie Red Lobster Biscuit Casserole Recipe
• Swiss Chicken Casserole Recipe

Chicken Pot Pie Crescent Roll Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chicken Pot Pie Crescent Roll Casserole features flaky, buttery dough and tender rotisserie chicken mixed with savory vegetables, ready in just 45 minutes. It is an effortless comfort meal perfect for busy weeknights.

Ingredients

• 2 cups cooked chicken, shredded or cubed (rotisserie works best)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk

• 1/2 cup sour cream

• 1 bag (12 oz) frozen mixed vegetables, thawed

• 1 cup shredded cheddar cheese

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried thyme

• Salt and black pepper to taste

• 1 tube (8 oz) refrigerated crescent rolls

• 1 tbsp butter, melted (optional)

Directions

• Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
• In a large bowl, combine the cooked chicken, soup, milk, sour cream, thawed vegetables, cheddar cheese, and seasonings until well coated.
• Pour the creamy chicken mixture into the prepared baking dish and spread it out into an even layer.
• Unroll the crescent dough and separate it into triangles, arranging them over the top of the chicken filling to cover most of the surface.
• Bake for 25 to 30 minutes until the crescent rolls are deep golden brown and the filling is bubbling hot.