5-Ingredient Chicken Pot Pie Casserole

  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 6

Ingredients

Steps

  • 1
    In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
  • 2
    Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
  • 3
    Bake at 350°F 25 to 30 minutes or until top is golden brown.

  • If desired, swap the frozen mixed vegetables for any of your preferred frozen veggies.
  • For an extra cheesy flavor, sprinkle shredded cheese over the crust during the last 5 minutes of baking.
  • Save time on prep by using cubed rotisserie chicken in this chicken pot pie casserole recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
130
Total Fat
14g
21%
Saturated Fat
4g
21%
Trans Fat
2 1/2g
Cholesterol
40mg
14%
Sodium
770mg
32%
Potassium
350mg
10%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
11%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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