When fall arrives, we begin having more at home family dinners. The entire family is ready to spend more time at home being warm and cozy.  Our family likes to enjoy comfort foods like Slow Cooker Chili and Stove Top Mac & Cheese as well as casserole dishes that really fill us up.

This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj’s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie casserole for all of us to enjoy.

The chicken drenched in a gravy mixture with carrots, peas, and potatoes was a hit. The store bought crescent rolls kept me from spending too much time in the kitchen. This casserole was perfect, quick, easy, and delish.


  • 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.


  1. Grill chicken breasts until cooked through. Allow to cool.
  2. Grill diced onions until transparent. Set aside.
  3. Dice chicken into 1/2" cubes.
  4. Preheat oven to 350.
  5. ..................................

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