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Chicken Pot Pie Casserole

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  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 6
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What is a pot pie casserole? It’s the simple way to eat pie for dinner any night of the week! Pot pies contain chunks of poultry or meat and veggies slathered in a rich gravy or sauce, all wrapped in between two flaky pie crusts, making a well-loved main dish pie. Pot pie casseroles take the effort and time out of making a pot pie, so you can enjoy them any time.

Our easy homemade classic casserole starts with just a few ingredients you probably already have on hand. The filling is spread in a casserole dish (without the bottom crust), but still topped with a flaky crust over the filling, using Pillsbury™ Original Crescent Rolls. With so few ingredients and just 10 minutes of simple prep, you can pop this dinner into the oven and have it on the table in 35 minutes, rather than the hour plus it takes to make a classic scratch pot pie. And it’s just as delicious as the classic recipe.

This 5-star rated recipe is easy enough for a cozy, comforting dinner any night of the week--whether it’s been a hard day at work or it’s a chilly night that beckons for something warm, filling and soothing to the soul.

Keep these terrific ingredients in your pantry and freezer, so it’s a breeze to have this family favorite dinner whenever you’re in the mood for a comforting dinner. Or give your meal a flavor twist by using any of the ingredient swaps listed below, for a different casserole every time.

By Pillsbury Kitchens
Updated Jun 27, 2024
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How To Make a Pot Pie Casserole

Our easy chicken pot pie casserole can be mixed up in minutes, with these quick steps! Follow the recipe steps below for specific directions, but here’s the quick scoop on how to put it together in a snap:

Mix the Filling

Use a large bowl, so there’s room to mix everything without making a mess. Add frozen veggies (no need to thaw!), bite-size pieces of cooked chicken (white and/or dark meat), and soups (use a rubber scraper to get every drop; do not add water or milk). Stir well.

Spread in Casserole

Spread the filling mixture into a 13x9-inch glass baking dish that’s been sprayed with cooking spray.

Top Filling with Dough

Our quick-to-make pot pie using crescent rolls is easy to top, using these helpful tips: Press dough perforations together and place dough on top of filling, pressing outside edges of dough to the casserole to seal the filling completely under the dough. That way, the filling can bake without releasing the steam, this will help the veggies cook all the way through.

Bake

25 to 30 minutes in the oven is all that’s needed until the top is golden brown. The veggies will be cooked, and the filling will be hot.

Serve

Cut into 2 rows by 3 rows and place onto plates using large spatula and spoon, if necessary, to catch all that flavorful filling.

Want your very own pot pie? Then you’ll love our recipe for Individual Chicken Pot Pies.

Excellent Pot Pie Casserole Variations

Pot pies are a great way to use up your leftovers in a brand new, scrumptious dinner the whole family will love!

Change Up the Meat: What cooked meat or poultry is going unloved in your fridge or freezer? You can swap an equal amounts of bite-size pieces and use cooked turkey, ham, beef or post roast (thaw if frozen). Or use 2 cups cooked ground beef, pork, sausage, or chicken (about 1 pound).

Swap the Soup: You can try other flavors of condensed creamed soups. Try cream of potato with cream of mushroom or cream of celery with cream of chicken. Whichever two condensed soups you use, you can’t go wrong! Stick to the condensed soups (undiluted with water), for a fail-proof casserole consistency and sauce quantity to match the other ingredients.

Vary the Veggies: Not a fan of frozen carrots? You can use 4 cups of frozen corn or peas instead—or a combination of both. You can use other frozen or fresh veggies as well, if they are in bite-size pieces and are cooked as directed first. Keep in mind that larger pieces or firmer veggies won’t get tender in the simple chicken pot pie casserole unless they are cooked first.

Love heartier pot pies? You can use a 12 oz bag of frozen mixed vegetables and 1 1/2 cups of bite-size pieces of cooked potato or cooked rice, instead.

Tailor the Topping: Skip sealing the perforations on the crescent roll dough by using a Crescent Sheet instead! Try Butter Flake Crescents, for an even more indulgently buttery-flavored casserole.

Or substitute 1 can (16.3 oz) Pillsbury™ Grands! Flaky Layers Buttermilk Biscuits (8 count) for the crescent rolls.

Looking for a smaller-sized pot pie? Our Chicken Pot Pie for Two is the perfect size for smaller households!

Love classic pot pie? Check out top-rated Classic Chicken Pot PieClassic Chicken Pot Pie made with refrigerated Pillsbury™ pie crusts.

Hungry for more? Here are two other delicious recipes using our Pillsbury™ Biscuits. Try Chicken Pot Pie Rice Casserole or the tastyChicken Pot Pie Bubble Up Bake.

How to Store a Pot Pie Casserole

For the flakiest crust texture and the perfect consistency of the delicious filling in this chicken pot pie casserole dish, it is best to assemble, bake and serve the family-size pot pie on the same day. Follow these guidelines for storing this easy chicken pot pie dish.

Refrigerating Leftovers: Be sure to wrap and store any remaining crescent chicken pot pie within 2 hours of it being served, to keep it safe from causing any potential food borne illness. Wrap the remaining pot pie in the baking dish with plastic wrap or store individual servings in food-storge containers in the refrigerator for up to 3 to 4 days.

Freezing Pot Pies: Freezing either a baked or unbaked chicken pot pie is not recommended, as the crust will absorb moisture from the filling and will be soggy when eaten. Since it’s so quick to prep this recipe, it’s best if you just mix it up just before baking. If you want to make and freeze pot pies, this freezer-friendly recipe is made for freezing!

How to Reheat Chicken Pot Pie: Place a serving on a microwavable pie plate. Cover loosely and microwave on medium-high (70%) for 2 to 3 minutes or until heated through.

Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
  • 2
    Unroll dough, separating it into two equal-size rectangles. Press perforations to seal.
  • 3
    Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
  • 4
    Bake 25 to 30 minutes or until top is golden brown.

Tips from the Pillsbury Kitchens

  • tip 1
    For an extra cheesy flavor, sprinkle 1/2 cup shredded cheese over the crust during the last 5 minutes of baking.
  • tip 2
    Save time on prep by using cubed rotisserie chicken in this chicken pot pie casserole recipe.
  • tip 3
    Use reduced or low sodium soup varieties if watching your sodium levels.

Frequently Asked Questions

Why Is My Pot Pie Casserole Runny?

Using The Wrong Size Pan: If you use a larger or smaller dish, it changes how much moisture evaporates during baking and when the vegetables get done. This recipe is intended to be done in a 3-quart casserole to get successful results.

Diluting the Soup or Swapping in a Soup Substitute: This recipe uses the condensed soup straight out of the can—do not dilute it with water or milk as directed on the soup can. Doing so will make the soup too thin for this pot pie casserole recipe. For the right consistency, do not substitute regular soup (the soup needs to be condensed “cream of” soups) or broth as they are too thin for a pot pie.

How Many People Does This Recipe Serve?

This scrumptious crescent roll pot pie is perfect for 6 average adult-size servings. For heartier appetites, see Excellent Pot Pie Casserole Variations, above. If you have any leftovers, they make a tasty alternative to a sandwich for lunch the next day, reheated in the microwave.

For a smaller-sized pot pie, try our perfectly-portioned Chicken Pot Pie for Two, or try our individual pot pie recipes.

Nutrition Information

330 Calories, 14g Total Fat, 19g Protein, 31g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
130
Total Fat
14g
21%
Saturated Fat
4g
21%
Trans Fat
2 1/2g
Cholesterol
40mg
14%
Sodium
770mg
32%
Potassium
350mg
10%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
11%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • When you want something that tastes like you spent all day in the kitchen, without actually spending all day in front of a hot oven, this chicken pot pie casserole does the trick. With only five ingredients it is an easy, hardy meal that is perfect for busy nights. Using smart shortcuts like frozen vegetables, pre-cooked chicken, canned soups and refrigerated crescent rolls means it is ready in 35 minutes or less. If your family loves classic comfort food our list of quick and easy pot pies is sure to be a hit.
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