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I make this Chicken Pot Pie Casserole when I want the cozy, comforting flavor of pot pie without fussing with a double crust. It’s a weeknight lifesaver: leftover chicken or turkey, a can of cream soup, frozen veg, and crescent rolls become a bubbling, golden-topped casserole in under an hour. The result is creamy, homey, and kid-approved — everything a simple family dinner should be.

Why you’ll love this dish

This casserole gives you all the warm, savory satisfaction of chicken pot pie with far less assembly and way fewer dishes. It’s perfect when you’re working with leftovers, feeding picky eaters, or need a crowd-pleasing dish for potlucks or holiday leftovers. Budget-friendly and fast, it’s also a great freezer-friendly option if you want ready meals on hand.

“A golden, flaky top with a creamy, savory filling — like getting pot pie without the patience.” — a weeknight dinner favorite

Because it relies on pantry staples and frozen vegetables, you can pull it together in minutes. If you prefer slow-cooked textures, try pairing the idea with a crockpot version I like here: Crockpot Chicken Pot Pie Casserole.

How this recipe comes together

Think of this as an assembly bake. You mix diced cooked chicken (or turkey) with cream of chicken soup, milk, seasonings, and frozen mixed vegetables. That creamy filling goes into a greased 9×13-inch dish. Unroll crescent roll dough over the top, seal the seams so the filling doesn’t bubble out, and bake until the pastry is puffed and golden. It’s largely hands-off once it’s in the oven — perfect for busy nights.

What you’ll need

2 cups cooked chicken (or leftover turkey), diced — rotisserie chicken is great for flavor and convenience.
1 cup frozen mixed vegetables — peas, carrots, corn, and green beans work well; swap for fresh if you prefer (see notes).
1 can (10.5 oz) cream of chicken soup — you can use cream of mushroom or celery instead for a flavor twist.
1 cup milk — whole or 2% for creaminess; use unsweetened plant milk to keep it dairy-free in combination with a dairy-free cream soup.
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 package (8 oz) refrigerated crescent roll dough — an 8-oz tube usually covers a 9×13; puff pastry or biscuit dough are good substitutes (see Variations).

Notes: If your chicken is cold straight from the fridge, let it sit a few minutes while you mix so the filling bakes evenly. For extra richness, stir in 1/2 cup grated cheddar cheese.

You might also like a hearty, cheesy casserole that pairs leftover chicken with potatoes and broccoli: Baked Potato Chicken Broccoli Casserole.

Step-by-step instructions

Delicious Chicken Pot Pie Casserole topped with flaky crust and vegetables

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, pepper, garlic powder, and onion powder. Stir until evenly mixed and the soup is fully incorporated.
Pour the mixture into the prepared baking dish. Spread it into an even layer so it bakes uniformly.
Unroll the crescent roll dough and carefully place it over the top of the chicken mixture. Press and pinch any seams to seal the dough so the filling won’t leak during baking. Trim excess if needed.
Bake in the preheated oven for 25–30 minutes, or until the crescent dough is golden brown and the filling is bubbly at the edges.
Remove from the oven and let the casserole rest for 5–10 minutes before cutting and serving — this helps the filling set and makes serving neater.

Pro tip for even baking: rotate the pan halfway through baking if your oven has hot spots.

Best ways to enjoy it

Plate it with a crisp green salad to cut through the richness.
Serve alongside steamed green beans or roasted Brussels sprouts for a vegetable boost.
Spoon it over mashed potatoes or rice for an extra-comforting meal.
For potlucks, bake in a disposable foil pan and keep warm on a low oven setting until served.

Presentation idea: slice into squares and top each serving with a sprinkle of chopped fresh parsley or green onions for color and brightness.

Storage and reheating tips

Refrigerator: Cool the casserole to room temperature, cover tightly, and refrigerate within 2 hours. Use within 3–4 days.
Freezer: For longer storage, freeze in an airtight container or wrap tightly with foil and plastic wrap for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway, or reheat a larger portion in a 350°F (175°C) oven until warmed through (about 15–20 minutes). If reheating from frozen, bake covered at 350°F until hot (about 45–60 minutes), removing cover in the last 10–15 minutes to crisp the top.
Food safety: Always ensure leftovers are piping hot (165°F internal) when reheated.

Pro chef tips

Don’t overfill the dish — leave a little room under the dough for steam to circulate so the top can brown without becoming soggy.
For a richer sauce, melt 1–2 tablespoons of butter into the milk before stirring into the soup.
If your crescent dough browns too quickly, loosely tent the pan with foil for the final 10 minutes.
Use cold, pre-cooked chicken for firmer texture; shredded warm chicken can make the filling thinner.
If you want a thicker filling, stir in 1–2 tablespoons of all-purpose flour or cornstarch mixed with a little water before baking.

For another casserole riff that uses potatoes and broccoli, see this similar idea: Baked Potato Chicken Broccoli Casserole.

Creative twists

Biscuit-top: Swap crescent dough for refrigerated biscuits arranged in a single layer for a biscuit-topped pot pie feel.
Low-carb: Replace the crescent rolls with a cauliflower mash topping and bake until set.
Vegan: Use shredded tofu or chickpeas, dairy-free cream soup, plant milk, and a vegan crescent or puff pastry.
Herb-forward: Add 1 teaspoon dried thyme and 1/2 teaspoon dried sage for a more classic pot pie flavor.
Cheesy cap: Mix 1/2 cup grated cheddar into the filling or sprinkle on top of the dough for a cheesy crust.

Your questions answered

Q: Can I use fresh vegetables instead of frozen?
A: Yes. If using fresh veggies, blanch or sauté firmer vegetables (like carrots) for a few minutes before adding so they reach tenderness in the same baking time.

Q: Can I make this ahead and bake later?
A: Assemble the casserole and keep it covered in the refrigerator up to 24 hours before baking. If baking from chilled, you may need an extra 5–10 minutes in the oven.

Q: Will the crescent dough get soggy?
A: To minimize sogginess, don’t over-saturate the filling. Let the assembled dish rest a few minutes before baking so excess liquid is absorbed. Sealing seams helps keep steam in but can trap moisture — for a slightly crisper top, brush the dough with a light egg wash before baking.

Q: Can I use leftover turkey?
A: Absolutely — turkey is a classic swap. Dice or shred it and use the same amount called for in the recipe.

Q: How can I make it gluten-free?
A: Use a gluten-free cream soup and a gluten-free crescent/puff pastry or top with a gluten-free biscuit mixture; ensure all processed ingredients are labeled gluten-free.

Conclusion

Chicken Pot Pie Casserole is a reliable, no-fuss way to turn leftovers into a comforting, crowd-pleasing meal. If you want more recipe ideas or variations on the theme, check these resources for inspiration: Cozy Chicken Pot Pie Casserole Recipe | The Kitchn, Chicken Pot Pie Casserole – CincyShopper, and Chicken Pot Pie Casserole – Retro Recipe Box.

Enjoy — and don’t be afraid to make the recipe your own with different cheeses, herbs, or crusts for a new weeknight favorite.