Chicken Pot Pie Casserole

Add this easy Chicken Pot Pie Casserole to your quick weeknight dinner idea list. Pot Pies make for a comforting meal during the fall and winter months. Since this recipe uses store bought crescent rolls for the crust, it comes together quite easily. You can grill a few chicken breasts or use a store bought rotisserie chicken too!

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.

DIRECTIONS :

1. Grill chicken breasts until cooked through. Allow to cool.
2. Grill diced onions until transparent. Set aside.
3. Dice chicken into 1/2″ cubes.
4. Preheat oven to 350.
5. Grease a 11×13″ baking dish.
6. 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.
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get full recipes ; cincyshopper.com

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