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Easy Homemade Chicken Pot Pie Casserole

This easy chicken pot pie casserole is creamy, comforting, and perfect for busy nights. Made with tender chicken, mixed vegetables, and a golden flaky topping, it delivers classic comfort with minimal effort. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6 servings Calories: ~410 kcal per serving (estimate)
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Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced (rotisserie recommended)
  • 1 tablespoon butter or olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 cups frozen mixed vegetables peas, carrots, corn
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup milk or chicken broth
  • ½ teaspoon dried thyme
  • Salt & black pepper to taste
  • 1 can refrigerated crescent roll dough or biscuit dough

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
  2. In a skillet over medium heat, sauté onion in butter until soft. Add garlic and cook 30 seconds.
  3. Stir in cooked chicken and frozen vegetables.
  4. Add cream of chicken soup, milk (or broth), thyme, salt, and pepper. Mix well.
  5. Pour mixture evenly into the prepared casserole dish.
  6. Tear crescent dough or biscuit dough into pieces and arrange on top.
  7. Bake uncovered for 30–35 minutes, until topping is golden and filling is bubbling.
  8. Let rest 5 minutes before serving.

Notes

Use fully cooked chicken only.
If the top browns too fast, cover loosely with foil.