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Description
This casserole is a simplified version of classic chicken pot pie. It features a creamy chicken and vegetable filling topped with a golden-brown crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 ounce) can refrigerated crescent roll dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, milk, mixed vegetables, salt, and pepper. Mix well.
- Pour the chicken mixture into an 8×8 inch baking dish.
- Unroll the crescent roll dough and place it over the chicken mixture, pressing the seams together to form a crust.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 5 minutes before serving.
Notes
- For extra flavor, add a pinch of dried thyme or poultry seasoning to the chicken mixture.
- You can use leftover turkey instead of chicken.
- If you do not have crescent roll dough, use a pie crust or puff pastry.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg