Go Back
- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup cream of chicken soup - 1 cup shredded cheddar cheese - 1 package of refrigerated crescent roll dough - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon olive oil - Salt and black pepper to taste Gathering the right ingredients is key to a great Cheesy Chicken Pot Pie Casserole. Start with cooked chicken. You can use leftovers or rotisserie chicken for ease. Frozen mixed vegetables add color and nutrition. Choose a mix with peas, carrots, and corn for the best taste. Cream of chicken soup serves as the base, giving this dish its creamy texture. Shredded cheddar cheese is a must for that cheesy goodness. Lastly, the crescent roll dough provides a flaky crust on top. Don’t forget your seasonings! Garlic powder and onion powder enhance flavor. Fresh thyme can brighten the dish, but dried thyme works too. Use olive oil to help the dough brown nicely. Salt and pepper add the final touch, boosting all the flavors in this comforting meal. {{ingredient_image_1}} To ensure even cooking of the dough, roll it out flat. Press the seams together firmly. This helps keep the filling in while baking. You want the dough to cook nicely without sogginess. Using leftovers for the filling is smart and saves time. Cooked chicken from last night’s dinner works great. You can also use leftover veggies or even rotisserie chicken. Just shred or chop them up. This adds flavor and cuts down on waste. For plating, cut the casserole into squares. Add a sprinkle of chopped fresh parsley on top. This adds a nice touch of color and flavor. Pair with a simple side salad. A light salad with greens and a tangy dressing balances the richness of the casserole. You can also serve it with crusty bread to soak up any sauce. You can switch up the chicken in this dish. Turkey works well too. Rotisserie chicken saves time and adds flavor. Just shred it and mix it in. For vegetables, feel free to get creative. Green beans, broccoli, or bell peppers can brighten the dish. Use what you like or have on hand. Frozen veggies are easy, but fresh ones taste great too. If you're gluten-free, use gluten-free crescent rolls. Check the label to be sure. You can also add gluten-free flour to thicken the sauce if needed. For a dairy-free version, use dairy-free cheese and milk. Many brands offer good cheese alternatives. Make sure the cream of chicken soup is also dairy-free. There are great options available now. Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for store-bought rotisserie chicken. It saves time and adds great flavor to your casserole. Customize Your Veggies: Feel free to swap the frozen mixed vegetables with your favorites, such as broccoli or green beans, to suit your taste. Get Creative with Cheese: Experiment with different types of cheese, like Monterey Jack or mozzarella, for a unique flavor twist in your casserole. Check Dough Sealing: Ensure the seams of the crescent roll dough are well pressed together to prevent filling from leaking during baking. {{image_2}} To keep your Cheesy Chicken Pot Pie Casserole fresh, store it properly. Here are some guidelines: - Refrigeration: Place leftovers in an airtight container. They can last 3 to 4 days in the fridge. Make sure to let the casserole cool before sealing it. - Freezing: If you want to save it for later, freeze the casserole. Use a freezer-safe container or wrap it tightly in foil. It stays good for up to 3 months. Thaw it in the fridge overnight before reheating. When it's time to enjoy your leftovers, reheating is key. Here are the best methods: - Best methods for reheating: The oven is the best way to reheat your casserole. Preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20-25 minutes. - Maintaining texture and flavor: To keep the crust from getting soggy, avoid microwaving. If using a microwave, heat in short increments and check often. Add a splash of milk before reheating to keep it creamy. Yes, you can prepare this dish ahead of time. Just mix the filling and layer it in the casserole dish. Cover it tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, remove the wrap and add the crescent roll dough before baking. To reheat leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes, or until warmed through. You can also use a microwave, but the oven keeps the crust crispy. If you don’t have cream of chicken soup, you can use cream of mushroom soup. Another option is to mix equal parts milk and sour cream with seasonings. This gives a creamy texture and flavor to your casserole. Yes, you can make this dish vegetarian! Substitute cooked chicken with cooked lentils or chickpeas. You can also add more mixed vegetables like broccoli or bell peppers. Use vegetable broth instead of cream of chicken soup for a tasty base. In this blog post, I shared a simple recipe for Cheesy Chicken Pot Pie Casserole. You learned about key ingredients like chicken, veggies, and cream soup. I also detailed tips for cooking, serving, and storing. You can customize it with different meats or veggies and even make dietary adjustments. Remember to enjoy leftovers and reheat them well. This dish is great for family dinners or gatherings. With these steps, you can make a warm, tasty meal easily. I hope you enjoy trying this recipe!

Cheesy Chicken Pot Pie Casserole

A comforting casserole filled with shredded chicken, mixed vegetables, and topped with crescent roll dough and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon olive oil
  • 1 package refrigerated crescent roll dough
  • to taste salt and black pepper

Instructions
 

  • Preheat your 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. Stir until well combined.
  • In a greased 9x13 inch casserole dish, pour the chicken and vegetable mixture evenly across the bottom.
  • Sprinkle the shredded cheddar cheese over the chicken mixture, distributing it evenly.
  • Unroll the crescent roll dough and carefully lay it over the cheese layer, pressing the seams together to create a full covering.
  • Drizzle olive oil over the dough to help it brown, and sprinkle a little extra salt and pepper on top for flavor.
  • Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and cooked through.
  • Once done, let it cool for about 5 minutes before serving.

Notes

Cut into squares and serve with a sprinkle of chopped fresh parsley on top for color. Pair with a simple side salad for a complete meal.
Keyword casserole, cheesy, chicken, pot pie