EASY CHICKEN POT PIE CASSEROLE.

Hey friends! I thought I’d share a recipe today, which was actually dinner last night;) I originally pinned the recipe, but changed it up a bit so I’m linking the original at the end of this post.

Here is what you’ll need:

Cooked Chicken ( I used chicken tenders and cut into bite size pieces)

Frozen Peas & Carrots (12oz bag)

Cream of Chicken soup (2 cans)

2 cups of diced potatoes (frozen is fine)

2 cans of crescent rolls

Onion Powder or diced onion, but kids;)

1 cup of water

Start by preheating your oven to 350 and spraying your 9×13 dish with non stick spray. Then unroll one can of crescent rolls and press into the bottom making sure you pinch the seams well.

Bake for 20 or so minutes until golden brown. Every oven is different it seems like so keep an eye on it.

While the bottom layer is baking, put your veggies in with chicken and water to heat up. It will look a bit runny, but it turns out much thicker I promise. After that mixture heats up, pour in both cream of chicken soups. I also added some onion powder at this point, but don’t tell my kids;) Stir it on the stove top and let thicken.

When your bottom crust comes out of the oven golden brown, pour in filling, then lay top layer of crescent rolls on top, pinching the seams again to leave no holes. Bake again for 20 or so minutes (keeping an eye on it) when it’s golden brown and crisp on top take it out.

This was the final product.

We paired it with a salad. Brandon and I both liked it and said it is worth having again. The girls both tried it (it’s a house rule here), but really don’t eat cooked veggies of any kind and would rather eat raw veggies anyday. I really liked that I would typically have most of the ingredients on hand already, and that it comes together pretty quick.

Let me know if you try this and what you think! I’m leaving the original recipe link here.

Have a great day friends!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *