Crescent Chicken Pot Pie Casserole
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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Servings: 12 servings
Calories: 308kcal
Ingredients
- 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
Directions
- 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.
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 308 kcal | Carbohydrates: 24 g | Protein: 17 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 41 mg | Sodium: 845 mg | Fiber: 2 g | Sugar: 4 g
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