Description
A warm and comforting casserole that combines classic chicken pot pie flavors with the ease of a casserole, perfect for family dinners and potlucks.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Place the rack in the center of the oven for even browning.
- Let the oven fully reach temperature while you finish the filling.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in shredded chicken, mixed vegetables, chicken broth, milk, flour, garlic powder, onion powder, thyme, salt, and pepper. Cook until the mixture thickens, stirring frequently.
- Transfer the mixture to a casserole dish and top with crescent roll dough, pressing seams together.
- Bake for 25-30 minutes or until the dough is golden brown.
- Let cool for a few minutes before serving.
Notes
Use low-sodium broth for a lighter flavor. This dish can also be made in a slow cooker for a true slow-cooked dinner. For a gluten-free version, use gluten-free flour and crescent roll alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg