CookPal AI
Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base

    • 🧈 3 tablespoons unsalted butter
    • 1 cup frozen chopped onion
    • ¼ cup all-purpose flour
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon Dijon mustard
    • 🧂 1 teaspoon garlic powder
    • 🧂 1 teaspoon onion powder
    • 🧂 1 teaspoon table salt
    • ¾ teaspoon black pepper
    • 🥛 1 ½ cups whole milk
    • 1 ½ cups chicken broth
    • 🍗 2 ½ cups chopped cooked chicken
    • 1 (16 ounce) package frozen mixed vegetables
    • ⅓ cup chopped fresh flat-leaf parsley
    • 2 (8 ounce) packages refrigerated crescent roll dough

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

2

Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes.

3

Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute.

4

Gradually stir milk and broth into flour mixture; cook, stirring constantly, until bubbling and thickened, 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat, and cover to keep warm.

5

Unroll crescent dough sheets onto a cutting board. Cut each dough sheet crosswise into 12 (1-inch) strips to get 24 strips total. Roll each strip to form a spiral.

6

Pour chicken mixture into prepared casserole dish; arrange dough spirals on top of filling.

7

Bake in the preheated oven until filling is bubbling around edges and crescent dough is golden brown, 20 to 25 minutes. Let stand, uncovered, for 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

427

Calories

  • 20
    Protein
  • 36
    Carbs
  • 22
    Fats

💡 Use rotisserie chicken for convenience.Ensure the crescent dough spirals are evenly spaced for proper browning.Let the casserole rest for at least 10 minutes after baking to ensure the filling sets.