Easy Ugly Chicken Pot Pie Recipe

casserole2

Not a Pretty Dish to photograph!  But was easy to make! I had lots of leftover cooked chicken breast, and originally planned to make a biscuit chicken dish – but I was short on the bisquick to pull off the recipe I originally planned to make.

I then planned on just using a pie shell but spotted I had two crescent rolls containers in my fridge – so I did up a quick google search if people can use crescent rolls for a chicken casserole – and of course Pillsbury did have a recipe – but I didn’t use theirs, I just ran with the idea of using it as a crust.

It only takes 35-40 to create including cooking time.  So it’s great for those busy school nights. 

This recipe was ate and devoured in one sitting with my family – they actually prefered to my Mock chicken dumpling casserole.

casserole1

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  • Author: Theresa
  • Yield: 4 1x

Description

One dish supper filled with chicken, veggies and soups. Create in 40 minutes or less.


Scale

Ingredients

  • 3 Shredded Cooked Chicken breasts ( if you only have raw – quickest way to cook is to boil them) Feel free to use Cooked Turkey or even thighs.
  • 1 Can of Pillsbury Crescent Rolls
  • 1/2 Cup of Butter
  • 1 1/2 Cup of frozen veggies ( I used corn,peas, carrot mixture)
  • 2 Cans of Creamed Chicken Soup
  • 1/4 Cup of Milk
  • 1 Cup of Shredded Cheese

Instructions

  1. Pre Heat oven to 350 Degrees
  2. Melt your 1/2 cup of butter in bottom of 9×13 pan.
  3. Sprinkle your cooked chicken along the bottom
  4. Then sprinkle your frozen veggies over top.
  5. The Mix your two cans of soup in a bowl with a bit of milk so it’s soup consistency
  6. Pour and mix into our casserole.
  7. Take out your Cresent Roll Can and then place on top – it takes some arranging but it does fit in this size of baking dish.
  8. Bake for 25-30 minutes. It should be a golden brown . Then sprinkle your cheese on top and bake until melted ( another 5- 8 minutes)

  • Category: Casserole
  • Cuisine: casserole

 

 

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