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Easy Chicken Pot Pie Casserole with Crescent Rolls


– chicken, cooked-diced or shredded – vegetables (mixed or peas, carrots) – crescent rolls – cream of chicken soup – sour cream


– garlic powder – onion powder – poultry seasoning – salt, black pepper – butter – cheddar cheese, shredded

1. Preheat the oven to 350°F. Prepare a 9x13" casserole dish with cooking spray.


2. Unroll 1 tube of crescent rolls in the bottom of the dish. Pinch edges together. Bake in preheated oven about 10 minutes. Remove from the oven and set aside while you make the filling.

3. In a large bowl, combine cooked chicken, vegetables, cream of chicken soup, sour cream, poultry seasoning, garlic powder, onion powder, salt, black pepper.



4.It is recommended that the chicken mixture be spread on top of the bottom layer of crescent dough.

5. Sprinkle shredded cheese over the chicken filling. Unroll the second tube of crescent rolls and spread over the top, pinching edges together. Melt 2 tablespoons of butter and brush on the top crust.

6. Bake in preheated oven for 25-30 minutes, until golden brown and bubbly. Allow to rest for a few minutes before cutting and serving. Enjoy!


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