All the flavor of a pot pie with just 5 minutes of prep! This Creamy Chicken Pot Pie Casserole is easy enough for a weeknight dinner. Made with cream of chicken soup, shredded chicken, frozen veggies, and crescent roll topping.

campbell’s chicken pot pie

I love a chicken pot pie to warm me up in the fall/winter months, but they are so time consuming. This casserole comes together so quickly and has all the same great flavors so you won’t need to slave away anymore!

I used to feel guilty when I used things like frozen vegetables and precooked meats, but reality has set in. In shifting my priorities in life, I have realized that frozen veggies work just as well in homemade pot pies.  Grab ahold of my truth and get to cooking.

INGREDIENTS NEEDED TO MAKE THIS CHICKEN POT PIE CASSEROLE:

• 2 cans, cream of chicken soup
• 1 cup, water
• 2 cups, frozen peas and carrots
• 1 cup, diced potatoes (try Simply Potato brand)
• 1 lb cooked, diced or shredded chicken breast (I recommend cooking in instant pot or using rotisserie chicken for quick prep)
• 1 teaspoon, poultry seasoning
• 1 can, crescent rolls

DIRECTIONS TO MAKE THIS CHICKEN POT PIE CASSEROLE:

1. Preheat oven to 350 degrees.
2. Prep an 11 x 13 casserole dish.
3. In a large bowl, whisk together the water and soup until combined.
4. Add potatoes, chicken, veggies, potatoes, and seasoning to bowl, stir gently to combine.
5. Pour mixture into casserole dish, top with crescent roll dough.
6. Cover and bake for 10 minutes. Then uncover and bake for another 10-15 minutes, or until edges of top are golden brown.
7. Remove from oven and allow to rest for 5 minutes.

Grab your whisk and mix up the water with the 2 cans of cream of chicken. Then incorporate this with the chicken, veggies and potatoes. Season it up and spread it into the greased 9×13 pan. 

Open and unroll the crescent rolls. Lay them on the top of the casserole, covering the whole dish. 

This recipe keeps getting better and better. This casserole literally takes 25 minutes to bake! Most casserole recipes I make hit the hour mark by the time you take foil off and such. Using the precooked chicken and the frozen veggies really helps keep the cooking time under 30 minutes. 

handy tools to use to make this chicken pot pie casserole:

• whisk – stir, whisk and scrape sides all at once.
• 9×13 pan – freezer to oven safe, has lid for food storage
• silicone spatula – nonstick, heat resistant, flexible for curved surfaces

frequently asked questions

How to make a chicken pot pie with puff pastry? This recipe from Taste of Home really has great flavor with the combination of the puff pastry. 

What sides go well with chicken pot pie? I would pair this with a fruit salad, jello salad or green salad. Use vegetables that are not already in the pie. Then top it off with a nice crusty bread with butter and you are all set!

How do I thicken my chicken pie filling? If you need your chicken pot pie to thicken up, then start with a roux of butter and flour and then gradually add your chicken broth and proceed with your recipe. 

If you love this quick and easy Creamy Chicken Pot Pie Casserole, then try making this Loaded Pizza Pasta Casserole!

Bookmark my Easy Dinner Page for more delicious dinners that will come together in no time at all!