Name: Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 (8 oz) tubes crescent rolls; 2 cups cooked shredded chicken; 12 oz frozen mixed vegetables, thawed; 2 cups Hashbrowns O’Brien, thawed; 1 cup chicken broth; 1 (26 oz) can cream of chicken soup; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/4 tsp salt

Chicken Pot Pie Casserole

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A comforting casserole featuring shredded chicken, mixed vegetables, hashbrowns, and a creamy filling layered between flaky crescent roll crusts.

Author: chickenio
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

2 (8 oz) tubes crescent rolls

2 cups cooked shredded chicken

12 oz frozen mixed vegetables, thawed

2 cups Hashbrowns O’Brien, thawed

1 cup chicken broth

1 (26 oz) can cream of chicken soup

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 tsp salt

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Instructions

1.Preheat oven to 350°F.

2.Press one tube of crescent dough into a greased 9×13-inch dish.

3.Bake bottom crust for 15 minutes.

4.Mix chicken, vegetables, hashbrowns, broth, soup, and seasonings.

5.Spread filling over crust.

6.Cover with remaining crescent dough and seal seams.

7.Cut vents in the top crust.

8.Bake 20 minutes until golden brown.

9.Rest 5 minutes before serving.

Notes

Use rotisserie chicken for convenience.

Pat vegetables and hashbrowns dry before mixing.

Add cheddar cheese for extra richness.

Store leftovers refrigerated up to 3 days.

Freeze baked casserole for longer storage.

Find it online: https://chickenio.com/chicken-pot-pie-casserole/