Crescent Chicken Pot Pie Casserole is a delicious comfort food dinner that the whole family will love. A tender, flaky crescent crust is overflowing with chunks of chicken and your favorite veggies in a flavorful sauce. We won’t tell them how easy it is to put together.
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Key to Success #1 – Cook Fresh Chicken Breasts
YES! You can take a shortcut and use canned chicken or rotisserie chicken or cooked boneless skinless chicken breasts in this recipe.
Your Crescent Chicken Pot Pie Casserole will still be delicious.
But if you really want to WOW your family and friends, you’ll want to cook fresh chicken breasts.
For this recipe, you’ll want to use split chicken breasts that have the bones and skin attached.
The bones and skin are what make a wonderfully flavorful chicken broth, which will also be used in this Chicken Pot Pie.
Place chicken breasts into a large stockpot (this one is rated an America’s Test Kitchen best buy) or a dutch oven.
Next, add enough water to cover the chicken.
Be sure to add a little salt to the water as well for flavor.
Then bring the chicken breasts to a boil over high heat.
You’ll have to watch the pot to make sure it doesn’t boil over.
The total heating time is about 1 hour.
Be sure to cook the chicken to at least 165 degrees F on a meat thermometer.
Key to Success #2 – Cut Chicken, Don’t Shred It
When I think of a chicken pot pie, I think of hearty chunks of chicken with a creamy sauce and some yummy vegetables.
I don’t think of some little shreds of chicken. So, for that reason, I’d suggest cutting your chicken into bite-sized chunks.
An easy hack is to cut chicken with a pair of sharp kitchen shears.
You’ll want to make sure you are using a pair of kitchen scissors that can come apart so that they can be properly sanitized.
If you don’t have kitchen shears, you can also use a sharp serrated knife to cut the chicken into bite-sized pieces.
Key to Success #3 – Use Both Top and Bottom Crescent Crust
The key to a good chicken pot pie is to put a tender and flaky crust on both the top and bottom of the dish.
We’re using the refrigerated crescent dough for our crust.
If your grocery store has the crescent dough sheets, use these.
If they only have the crescent dough rolls, that will work as well.
Unroll the dough and stretch it into a rectangular shape that is slightly larger than the bottom of your casserole dish.
Lay the dough into the dish and press it up the sides a bit.
Your dough doesn’t have to go all the way up the sides, only about an inch or so.
The next step is to fill the bottom crust with your chicken pot pie filling.
The filling should be warm when you pour it into the crust!
This will allow your filling to become hot by the time the crust turns golden brown.
Pin this Crescent Chicken Pot Pie Casserole to your favorite Chicken Casserole Board or your favorite Kid-Approved Dinners board.
- 2-3 lbs bone-in split chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 2 bags (12 oz) frozen peas and carrots mix, cooked according to package directions
- 2 cans refrigerated crescent roll dough
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp butter, melted
- Boil chicken breasts in large pot of water until fully cooked, about 1 hour. Remove chicken from water and allow to cool slightly. Reserve chicken broth. Cut chicken breasts into bite-sized pieces.
- Preheat oven to 350 degrees F. Grease 9X13-inch baking dish.
- In medium bowl, combine cooked vegetables, chicken breast pieces, broth, seasonings and soup. Stir to combine. Mixture should be warm.
- Press one sheet of crescent roll dough into the bottom and up the sides of the baking dish. Spread chicken mixture into bottom crust. Top with second sheet of crescent roll dough, pressing the dough firmly into the corners of the baking dish. Brush melted butter over top crust.
- Bake uncovered 30 minutes, until top is golden brown.
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 41mgSodium: 845mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 17g