Easy Chicken Pot Pie Casserole (2024)

Published: · Modified: by Debra Clark · 2 Comments

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You will love this easy to make dish! Chicken Pot Pie Casserole is filled with tender chicken, vegetables in a rich gravy sauce and topped with a a buttery flaky crust! It's the ultimate comfort food meal and it couldn't be easier to make!

Easy Chicken Pot Pie Casserole (1)

Love this recipe? Next time try the Ultimate Chicken Noodle Casserole.

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  • Why you'll love this recipe
  • Ingredients
  • Instructions
  • Equipment
  • FAQ's
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  • Variations
  • Related recipes
  • Serving suggestions
  • Chicken Pot Pie Casserole Recipe

Why you'll love this recipe

✔️ This easy chicken casserole has all the flavors of a chicken pot pie, but is made with pantry and freezer ingredients!

✔️ This hearty casserole dish is a meal your whole family will enjoy!

✔️ This easy dinner recipe is perfect for busy nights!


Easy Chicken Pot Pie Casserole (2)

For the exact measurements for the easy chicken pot pie recipe please refer to the printable recipe card at the bottom of this post.

  • 4-6 cups cooked chicken, diced - leftover rotisserie chicken? That's perfect for this recipe.
  • cream of chicken soup, though you can substitute with cream of mushroom, celery or even a can of cream of potato soup.
  • evaporated milk - half and half, or milk would be a great substitute.
  • crescent roll dough - it makes a perfect buttery crust! You can substitute with pie crust, puff pastry, or refrigerated store-bought biscuits. I especially like the crescent rolls, they are super buttery!
  • frozen vegetables - I used mixed veggies, they include green beans, peas, corn, carrots, red bell pepper and green bell pepper.
  • ranch seasoning - I love using seasoning as a quick flavor shortcut. You could also use Italian seasoning, or dry French onion soup mix. Of course you can use salt and black pepper as well.


Easy Chicken Pot Pie Casserole (3)

This is an overview of the instructions for this delicious dinner! For the complete directions just scroll down to the bottom!

  1. Combine the cream soup and milk in a large bowl. Whisk together until creamy.
  2. Add the chicken, frozen vegetables and ranch seasoning, mix together well. Pour the pot pie filling into a prepared baking dish, spread evenly.
  3. Roll the crescent rolls on top of the filling for the top crust.
  4. Bake until the rolls are golden brown and the filling is hot and bubbly!


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Do the frozen vegetables need to be thawed?

No, you do not need to thaw the frozen vegetables first. They go from the freezer to the casserole dish.

Can I use fresh vegetables instead of frozen?

Absolutely! You'll want at least four cups of fresh vegetables, diced into small bite sized pieces.

Why is it called it chicken pot pie?

Typically served in a pie plate along with a crust, it mimics a pie.

Can I add a crust on the bottom?

Yes, you can add a bottom crust. It will need to be pre-baked prior to adding the chicken mixture. Often times the bottom of casserole dish gets soggy, so this recipe eliminates that step!


  • Be sure to allow the casserole to rest for 10 minutes after removing it from the oven.


Instead of canned crescent rolls, use a store-bought pie crust. You can also use canned biscuits for the crust as well.

Fat free cream of chicken soup is a great substitute. You can also use cream of broccoli soup or cream of mushroom or celery.

Easy Chicken Pot Pie Casserole (5)

There are so many delicious easy chicken casserole recipes on the blog. Some of the most popular are:

  • This skillet casserole for Chicken and Broccoli Pasta is dripping in rich Alfredo sauce and couldn't be easier to make!
  • Slow Cooker Chicken and Gravy is so simple to make and super popular. Why? It's comfort food all the day - serve it over mashed potatoes, rice or noodles - AMAZING!
  • My personal favorite - Chicken, Broccoli and Rice or the John Wayne Casserole these classic casserole will soon be family favorites!
  • King Ranch Chicken Casserole - this yummy Tex-Mex meal is super cheesy and SO GOOD!

Serving suggestions

One of the things I love most about this easy recipe, is that it's really a complete meal! There's bread from the crescent rolls, veggies and plenty of delicious tender chicken in a creamy gravy.

A nice green salad and this easy yeast roll recipe - you're set! What an easy weeknight meal!

If you're still looking for side dishes to go with your meal, click here forWhat to Serve with Chicken Casserole. There are tons of ideas and recipes!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a⭐⭐⭐⭐⭐ rating!

Easy Chicken Pot Pie Casserole (6)

5 from 6 votes

Chicken Pot Pie Casserole Recipe

Easy to make pot pie casserole is a perfect repurposed using leftover chicken and frozen vegetables!

Print Recipe Pin Recipe Save Recipe

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Lunch or Dinner

Cuisine: American

Servings: 8 servings

Calories: 226kcal

Author: Deb Clark

As an Amazon Associate I earn from qualifying purchases.



  • 6 cups cooked chicken
  • 21 ounces cream of chicken soup that's two cans of cream soup
  • ½ cup evaporated milk
  • 1 teaspoon ranch seasoning
  • 8 ounce can refrigerated crescent rolls
  • 16 ounces frozen mixed vegetables

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  • Preheat the oven to 375 degrees. Spray casserole dish with non-stick spray, set aside.

  • Combine the cream soup and milk, whisk together until creamy.

  • Add the chicken, frozen vegetables and ranch seasoning, mix together well. Pour the creamy filling into a casserole dish, spread evenly.

  • Roll the crescent rolls on top of the chicken mixture.

  • Bake for 25-30 minutes until the topping is golden brown and the filling is hot and bubbly!


Do not cover the casserole while baking.


Calories: 226kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 845mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3053IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg

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About Debra Clark

Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram,Twitterand YouTube.

Reader Interactions


  1. Michelle Bogart

    I made a recipe with crescent roll dough another time and my son was not fond of the sweetness of the dough. Is the butter flavor one less sweet?


    • Bowl Me Over

      That's a great question Michelle. The flavor is similar on both versions. Instead, you could make a drop biscuit (Bisquick type dough) or Pillsbury Grand biscuits. That would work great as well. I totally understand the crescent roll dough isn't for everyone!


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Easy Chicken Pot Pie Casserole (2024)


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