Chicken Pot Pie Casserole

I just made this casserole with a couple of changes after reading other reviews. I baked the hash browns for 20 minutes before adding the rest of the ingredients.

I too added about a cup of mixed vegetables and that was plenty. I also added about 1/3 cup freshly grated parmesan cheese. This is really delicious but doesn’t reheat as well as I anticipated.


CHICKEN POT PIE CASSEROLE

INGREDIENTS

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.

INSTRUCTIONS
  • Grill chicken breasts until cooked through. Allow to cool.
  • Grill diced onions until transparent. Set aside.
  • Dice chicken into 1/2″ cubes.
  • Preheat oven to 350.
  • Grease a 11×13″ baking dish.
  • Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
  • Bake for 20 minutes or until crust is light brown.
  • Allow to cool.
  • In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
  • Stir and cook over medium heat until ingredients are warm (5-10 minutes).
  • Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
  • Pour chicken mixture over baked crust and spread evenly.
  • Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
  • Bake for 25 minutes or until top is golden brown.