Easy Chicken Pot Pie Casserole
A comforting, easy weeknight casserole featuring tender shredded chicken breast, mixed vegetables, and a golden crescent crust.
Prep
10 min
Cook
25 min
Total
40 min
Makes
12 servings
Created together. Shared with you.
Made by Sarah + Lila
Sarah created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 375°F (190°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Preheat your oven to 375°F (190°C)
- 01
Preheat your oven to 375°F (190°C)
Preheat your oven to 375°F (190°C).
Tap card to mark done - 02
Lightly coat a 13x9 inch (33x23 cm)…
Lightly coat a 13x9 inch (33x23 cm) baking dish with nonstick spray.
Tap card to mark done - 03
Shred the pre-cooked chicken breast into bite-sized…
Shred the pre-cooked chicken breast into bite-sized pieces and place them into a large mixing bowl.
Tap card to mark done - 04
Drain the mixed vegetables thoroughly and add…
Drain the mixed vegetables thoroughly and add them to the mixing bowl with the chicken.
Tap card to mark done - 05
Pour in the cream of chicken soup…
Pour in the cream of chicken soup and cream of mushroom soup. Stir gently until all ingredients are evenly coated and well combined.
Look for: all ingredients are evenly coated and well combined
Tap card to mark done - 06
Transfer the chicken and vegetable mixture into…
Transfer the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer with a spatula.
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Unroll the crescent sheet dough and place…
Unroll the crescent sheet dough and place it flat over the top of the filling, gently pressing the edges against the inside rim of the dish to seal.
Ready when: everything is assembled and ready to enjoy
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Bake on the center rack for 20…
Bake on the center rack for 20 to 25 minutes, until the dough is puffed, deep golden brown, and the filling is bubbling around the edges.
Look for: the dough is puffed, deep golden brown, and the filling is bubbling around the edges
Tap card to mark done - 09
Remove from the oven and let rest…
Remove from the oven and let rest for 5 minutes to cool slightly before slicing into 12 equal portions.
Allow: 5 minutes
Tap card to mark done - 10
Serve warm
Serve warm. Store leftover portions in an airtight container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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