Chicken Pot Pie Casserole

A comforting and creamy Chicken Pot Pie Casserole topped with golden, flaky crescent rolls. Perfect for family dinners!

Ingredients:

• 4 cups cooked chicken, shredded
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup onion, chopped
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the chopped onion until soft.
3. Add flour and stir for 1 minute to form a roux.
4. Slowly whisk in chicken broth and milk until the mixture thickens.
5. Add garlic powder, onion powder, thyme, salt, and pepper.
6. Stir in shredded chicken and mixed vegetables. Simmer for 3–4 minutes.
7. Pour the mixture into a greased baking dish.
8. Unroll crescent dough and place it evenly on top.
9. Bake for 20–25 minutes or until golden brown and bubbly.
10. Let cool for a few minutes before serving.

Enjoy your warm, comforting Chicken Pot Pie Casserole!