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Chicken Pot Pie Pasta Casserole

A comforting and creamy casserole that combines the flavors of chicken pot pie with pasta, topped with a golden crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta (your choice)
  • 2 cups cooked shredded chicken Can use leftover turkey or rotisserie chicken.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be used; steam them first.
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1 cup crescent roll dough (for topping)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of boiling salted water, cook your pasta according to the package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cooked pasta, shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well to combine all the ingredients thoroughly.
  4. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
  5. Sprinkle the shredded cheddar cheese generously over the casserole mixture.
  6. Unroll the crescent roll dough and lay it over the top of the casserole, stretching it to cover the surface.
Baking
  1. Place the casserole in the preheated oven and bake for 25-30 minutes or until the crescent dough is golden brown and the filling is bubbly.
  2. Let it cool for a few minutes before serving.

Notes

Serve with a simple side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.