Chicken Pot Pie Casserole

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Chicken Pot Pie Casserole


  • 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.


  • Grill chicken breasts until cooked through. Allow to cool.
  • Grill diced onions until transparent. Set aside.
  • Dice chicken into 1/2″ cubes.
  • Preheat oven to 350.
  • Grease a 11×13″ baking dish.
  • 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.
  • Bake for 20 minutes or until crust is light brown.
  • Allow to cool.
  • In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
  • Stir and cook over medium heat until ingredients are warm (5-10 minutes).
  • Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
  • Pour chicken mixture over baked crust and spread evenly.
  • Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
  • Bake for 25 minutes or until top is golden brown.

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