Chicken Pot Pie Casserole

This chicken pot pie casserole is made with puff pastry and looks and tastes fantastic.

• Calories: 427 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Dijon mustard
• 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®)
• 1 teaspoon table salt
• 0.25 cup all-purpose flour
• 1.5 cups chicken broth
• 1.5 cups whole milk
• 2.5 cups chopped cooked chicken
• 0.75 teaspoon black pepper
• 1 cup frozen chopped onion
• 1 (16 ounce) package frozen mixed vegetables (carrots, peas, corn, and green bea
• 0.33 cup chopped fresh flat-leaf parsley

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes. Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute. 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.

Step 3

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. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish, and arrange dough spirals on top of the filling.

Step 4

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. Serve.