Carrie's Quick Chicken Pot Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
This satisfying casserole goes together fast and makes your whole family smile :)
  • 3 cups (about 1lb) chicken breast, cubed and cooked or cooked leftovers
  • 16 oz bag of frozen mixed veggies
  • 8 oz shredded cheddar cheese (I used a little less - about ¾ of the bag)
  • 1 can of cream of chicken soup
  • 1 can of crescent rolls
I also added these extra (optional) ingredients:
  • 1 soup can full of buttermilk (OR ½ cup sour cream)
  • ½ tsp rubbed sage
  • ¼ - ½ tsp thyme
  • Rosemary leaves
  1. Preheat oven to 375 degrees. Grease a 9"x13" or 7"x11" baking dish.
  2. Whisk together the cream of chicken soup, buttermilk, sage and thyme. Stir in frozen mixed veggies, chicken and cheese to coat.
  3. Spread mixture into bottom of greased pan.
  4. Unroll crescent dough without separating and gently stretch to mostly cover the filling. Poke a few vent holes in top of crescent.
  5. Sprinkle a pinch of rosemary over the top to pretty it up :)
  6. Bake for about 20-25 minutes until top is golden brown!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at