Chicken Pot Pie Casserole

Chicken Pot Pie Casserole
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cups carrots, diced
2 cups celery, diced
3 cloves garlic, minced
4 cups cooked chicken, shredded or diced
1 cup frozen peas
1 cup corn (fresh or frozen)
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (10.5 oz) cream of chicken soup
1 can (8 oz) refrigerated crescent rolls
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in minced garlic and cook for another minute.
Combine Chicken and Broth:
Add shredded chicken, frozen peas, corn, chicken broth, thyme, rosemary, salt, and pepper to the skillet. Bring the mixture to a simmer and cook for about 5 minutes.
Add Cream of Chicken Soup:
Stir in the cream of chicken soup until fully combined. Remove from heat.
Transfer to Casserole Dish:
Pour the chicken and vegetable mixture into a greased 9×13 inch casserole dish.
Top with Crescent Rolls:
Unroll the crescent rolls and lay them over the top of the chicken mixture, pinching the seams together to form a crust.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown and cooked through.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy your delicious chicken pot pie casserole!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal (per serving) | Servings: 6