Description
A simple and comforting chicken pot pie casserole perfect for a weeknight dinner. This recipe uses readily available ingredients for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 oz) refrigerated crescent rolls
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt butter over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Whisk in flour until smooth. Cook for 1 minute.
- Gradually whisk in milk and condensed soup until smooth.
- Bring to a simmer, stirring constantly. Cook for 2-3 minutes until thickened.
- Stir in cooked chicken, frozen vegetables, salt, and pepper.
- Pour the chicken mixture into a greased 8×8 inch baking dish.
- Unroll the crescent roll dough and separate into triangles.
- Place the crescent roll triangles evenly over the chicken mixture.
- Bake for 20-25 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken.
- For a richer flavor, use heavy cream instead of milk.
- Add other vegetables like celery or potatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg