Go Back
+ servings
Chicken Pot Pie in Casserole dish with serving spoon.

Chicken Pot Pie Casserole Recipe

Easy to make pot pie casserole is a perfect repurposed using leftover chicken and frozen vegetables!
Course Lunch or Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 226kcal
Author Deb Clark


  • 6 cups cooked chicken
  • 21 ounces cream of chicken soup that's two cans of cream soup
  • ½ cup evaporated milk
  • 1 teaspoon ranch seasoning
  • 8 ounce can refrigerated crescent rolls
  • 16 ounces frozen mixed vegetables


  • Preheat the oven to 375 degrees. Spray casserole dish with non-stick spray, set aside.
  • Combine the cream soup and milk, whisk together until creamy.
  • Add the chicken, frozen vegetables and ranch seasoning, mix together well. Pour the creamy filling into a casserole dish, spread evenly.
  • Roll the crescent rolls on top of the chicken mixture.
  • Bake for 25-30 minutes until the topping is golden brown and the filling is hot and bubbly!


Do not cover the casserole while baking.


Calories: 226kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 845mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3053IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg