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This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj’s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie casserole for all of us to enjoy.
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 11x13" 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.
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