Flaky crust and creamy filling are signs of a great pot pie. Chicken Pot Pie Casserole has all the right stuff, but is made simply in one dish and with convenient store-bought ingredients.
Chicken Pot Pie might be the ultimate comfort food. I mean it’s dinner in a pie crust. What could be better? We think making it easier to prepare might be a start. Today’s store bought ingredients make this recipe a cinch and the fact that it is a one dish wonder makes up truly happy.
Cincy Shopper shows us how she makes this semi-homemade version of chicken pot pie. She uses crescent roll dough for the crust, frozen veggies and canned soup. You could even use rotisserie chicken to save even more time. Might we also suggest adding a tablespoon of Dijon mustard to your mix? It gives a wonderful, savory tang to the creamy filling!
Here’s your Chicken Pot Pie Casserole grocery list:
1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls
1/2 tsp Poultry Seasoning
Salt and Pepper to taste
Visit: Cincy Shopper for her full recipe.
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