Chicken Pot Pie Casserole

4.7
(6)
4 Reviews
3 Photos

This chicken pot pie casserole comes together very quickly when you use cooked chicken, frozen vegetables, and prepared dough. It's rich, delicious, and full of flavor thanks to the parsley and thyme. The dough spirals on top make it look super fancy and fun!

By
Ita Mac Airt
Photo of Ita Mac Airt
Ita Mac Airt

Ita Mac Airt is a longtime member of the Allrecipes Editorial team, starting in the original Seattle headquarters as one of the site's first content producers. She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023.

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Updated on September 19, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Serving of chicken pot pie on white plate, with baking dish of chicken pot pie behind it
3
3
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
8
Yield:
1 (9x13-inch) casserole
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Ingredients

Original recipe (1X) yields 8 servings

  • 3 tablespoons unsalted butter

  • 1 cup frozen chopped onion

  • ¼ cup all-purpose flour

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon Dijon mustard

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon table salt

  • ¾ teaspoon black pepper

  • 1 ½ cups whole milk

  • 1 ½ cups chicken broth

  • 2 ½ cups chopped cooked chicken

  • 1 (16 ounce) package frozen mixed vegetables

  • ⅓ cup chopped fresh flat-leaf parsley

  • 2 (8 ounce) packages refrigerated crescent roll dough

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

  2. Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes.

    Chopped onion getting fried in butter in Dutch oven

    Dotdash Meredith Food Studios

  3. Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute.

    Flour clumping together onion and butter as they are fried in a large Dutch oven

    Dotdash Meredith Food Studios

  4. Gradually stir milk and broth into flour mixture; cook, stirring constantly, until bubbling and thickened, 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat, and cover to keep warm.

    Chicken pot pie filling simmering in large Dutch oven

    Dotdash Meredith Food Studios

  5. Unroll crescent dough sheets onto a cutting board. Cut each dough sheet crosswise into 12 (1-inch) strips to get 24 strips total. Roll each strip to form a spiral.

    Crescent dough sheets cut into strips on marble surface

    Dotdash Meredith Food Studios

  6. Pour chicken mixture into prepared casserole dish; arrange dough spirals on top of filling.

    Chicken pot pie filling in baking dish with crescent dough rolls on top

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until filling is bubbling around edges and crescent dough is golden brown, 20 to 25 minutes. Let stand, uncovered, for 15 minutes before serving.

    Serving of chicken pot pie on white plate, with baking dish of chicken pot pie behind it

    Dotdash Meredith Food Studios

Recipe developed by Laura Kanya

Nutrition Facts (per serving)

427 Calories
22g Fat
36g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 427
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 38%
Cholesterol 50mg 17%
Sodium 1023mg 44%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Protein 20g 41%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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