Chicken Pot Pie Casserole

Yesterday, my hubby stayed home from work because he was not feeling well. Between trying to catch up on chores around the house, watching the kids, and taking care of the sick hubby, itΒ didn’tΒ leave much time for dinner prep. I needed to whip something up quickly and this was just the thing. It only took a few minutes to make and ended up being a hit with everyone. Tonight we get to enjoy the leftovers, so I get the night off from cooking. YEA!!!Β 

 

Ingredients:

  • 2 cans cream of chicken soup
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1/4 cup chicken broth
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 3 cups cooked, shredded chicken
  • 3 cups mixed vegetables (slightly thaw a frozen bag)
  • 2 cups southern style hash browns (thawed)
  • 1 can crescent rolls

 

Directions:

In a large bowl, combine soup, milk, sour cream, and broth. Add in the pepper, thyme, and garlic. Once well combined, add in the chicken, vegetables, and hashbrowns. Pour mixture into a lightly greased 9×13 baking pan. Open roll of crescents and lay flat. Using a pizza cutter or knife, cut long slices of crescents and lay on top of casserole. Bake casserole in a preheated oven, 350, for 40-45 minutes, or until crescents are golden brown and casserole is bubbly. Remove from oven and allow to sit for about 5-10 minutes (this will allow it to thicken up a bit) Serve!

Recipe Adapted from:Β The Cooking Mom

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27 comments

  1. MzAmyyy says:

    Great, quick inexpensive idea! Thanks for sharing, I feed four teenagers who eat like they only get fed once a month every meal!! In going to make it this weekend, I’ll post again after and let you know how it came out πŸ™‚

  2. JennHand says:

    This looks so awesome! I’m going to make it this weekend. I love chicken pot pie but don’t like the purchased pies because I don’t like the bottom crust!

  3. Kristin says:

    Nutrition Facts

    Serving Size: 1 Puff

    Calories 270
    Calories from Fat 100
    Total Fat 12g
    Saturated Fat 3g
    Trans Fat 2g
    Cholesterol 20mg
    Sodium 830mg
    Total Carbohydrate 33g
    Dietary Fiber 1g
    Sugars 0g
    Protein 9g

  4. Kristin says:

    Hi Diane! The potatoes in this get soft, sort of like cooked potatoes before they are mashed. They don’t get mushy and are a yummy addition in this casserole!! πŸ™‚

  5. Kristin says:

    Sure! I haven’t tried it, but I think it would work great! Cook the beef in a skillet until no longer pink. Drain the fat and then use in place of the chicken. You may want to change out the chicken broth for beef broth, but totally up to you!! πŸ™‚

  6. Kristin says:

    Sure!!! I didn’t because I have some picky eaters in my family that don’t like mushrooms, but I bet it would taste great!!! πŸ™‚

  7. Gail says:

    I was wondering- how big is the baking dish you used? It looks really big, but since I’m only cooking for 2, I need to cut this in half (at least). Size of dish would help me figure out how much to cut it down. Thanks.

  8. Kristin says:

    I did, hehe!! I’m sure you are looking for opinions other then mine, but this recipe is quite tasty!! πŸ™‚
    I have received a few comments on this recipe and everyone has loved it!!
    Let us know if you try it and what you think!!!

  9. Birdie D Winrow says:

    This pot pie recipe is ABSOLUTELY DELICIOUS! I made minor changes. I used 2 cans of mushroom soup, 1 can of mushrooms, and medium shredded cheddar cheese. Yummy!

  10. Anonymous says:

    Made this tonight. Easy! Good! Looked like the picture too! Follow directions exactly and It was very runny – maybe next time I will use 1/2 the milk and 1/2 the sour cream..

  11. Kristin says:

    Yea!! Glad it turned out great! Yeah, this can be a runny dish, I typically serve in bowls and dive in, hehe! Great idea on using less milk/sour cream…..let us know if that helps!!

  12. Anonymous says:

    Have made this several times since posting suggesting using 1/2 the milk and 1/2 the sour cream – PERFECT for our family!!! Freezes well, too!

  13. Kristin says:

    Hmmmm, you can omit it if you add an extra can of cream of chicken soup. That would boost the flavor and creaminess, without needing to use sour cream!

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