FREE standard shipping on orders over $30 to the contiguous US (Lower 48 states)!

Where to Buy

Chicken Pot Pie Casserole

Prep Time:

10 mins

Cook Time:

1 hr

Servings:

4-6

Flavors Used:

This easy chicken pot pie recipe with crescent roll crust is the ultimate comfort food for busy weeknights. Made with tender grilled chicken, hearty vegetables, and a creamy, flavorful filling, this dish comes together quickly using simple ingredients you already have on hand. The buttery crescent roll crust creates a perfectly golden, flaky top and bottom layer without the fuss of homemade pastry. Whether you’re feeding a family or looking for a cozy, satisfying dinner, this chicken pot pie is guaranteed to become a go-to favorite.

Ingredients

Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
Dan-O’s Original Seasoning
1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cups Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 cans Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls
½ cup green onion diced
1 tsp fresh rosemary, chopped fine
Olive oil

Preparation Instructions

Preheat your oven to 350°F.
Season and grill the chicken breasts until fully cooked. Let them cool, then cut into ½-inch cubes.
Grill or sauté diced onions with SPG seasoning until soft and translucent. Set aside.
Lightly grease an 11×13-inch baking dish.
Make the Bottom Crust: Unroll one can of crescent roll dough and press the seams together to form a single sheet. Press it into the bottom of the dish and slightly up the sides (it doesn’t need to reach all the way up). Bake for 20 minutes, or until lightly golden. Remove and let cool.
Prepare the Filling: In a large skillet over medium heat, combine the cubed chicken, cooked onions, potatoes, peas and carrots, rosemary, and water. Cook for 5–10 minutes, stirring occasionally, until warmed through.
Stir in the cream soup, 1 tbsp Dan-O’s Original Seasoning, 1 tsp Dan-O’s SPG Trio, and chopped green onions. Cook for another 5 minutes. If the mixture is too thick, gradually add a little water until you reach your desired consistency.
Pour the filling evenly over the baked crust. Unroll the second can of crescent dough, seal the seams, and place it over the filling. Press gently around the edges to seal.
Bake for 25 minutes, or until the top is golden brown. Let cool slightly before serving. Yum Yum Get Ya Sum!®