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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 can (10.5 oz) cream of chicken soup

Easy Chicken Pot Pie Casserole

Unleash your inner chef with this Easy Chicken Pot Pie Casserole! Perfect for busy weeknights, this comforting dish combines tender chicken, mixed veggies, and a flaky crust for a delightful meal that warms the heart. Quick to prepare and bursting with flavor, it’s sure to become a family favorite. Click through to discover the full recipe and bring this deliciousness to your dinner table tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 cup shredded cheddar cheese

1 package (8 oz) refrigerated crescent roll dough

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.

      Pour the chicken mixture into a greased 9x13-inch casserole dish, spreading it evenly.

        Sprinkle the shredded cheddar cheese over the top of the chicken mixture.

          Unroll the crescent roll dough and lay it over the top of the casserole, pressing the seams together to create a cohesive layer.

            Bake in the preheated oven for 25-30 minutes or until the crescent dough is golden brown and cooked through.

              Remove from the oven and let it cool for about 5 minutes before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Serve the casserole hot, garnished with fresh parsley for a pop of color. Scoop portions into bowls for a comforting and inviting meal!