Chicken Pot Pie Casserole

So I know I've been pretty quiet lately... but I have a valid excuse. We recently found out I'm expecting Baby #2, and my aversion to normal food has been terrible! I can't eat anything anymore! But now that I'm in the second trimester, things are normalizing a little bit, so I'm able to try new things, like this recipe.

We were expecting a big crowd for dinner, so I wanted to find something that would feed a lot of people. This easily fed ten people, and we had an extra serving leftover that Hubby took to work the next day. 

This recipe is a bit time consuming - if you can manage to cook and chop the chicken ahead of time, that really helps. Or your could buy chicken that's pre-copped or pre-shredded. 

Ingredients
1 lb chicken breast (I used 2 lbs)
12 oz frozen peas and carrots, thawed
2 cups frozen diced potatoes (like hash browns)
1 onion diced (I used half a cup)
2 cans cream of chicken soup
1 cup water (because of the larger amounts, I used 2 cups)
2 cans refrigerated crescent rolls
1/2 tsp poultry seasoning (omitted because I didn't have any)
salt and pepper to taste



1. Cook and Chop Chicken

No explanation necessary. 

2. Spread and Bake Dough

Preheat oven to 350. Grease 11x13 pan. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepares dish. Don't worry if it can't go all the way up the sides.

Bake for 20 minutes or until crust is light brown. Allow to cool.

3. Combine Ingredients

In a large stock pot (original recipe says skillet, but yeah right, I couldn't fit it all in a skillet), combine chicken, diced onion, water, potatoes, and peas and carrots. Stir and cook over medium heat for about 5-10 minutes.

Add cream of chicken and any seasoning you desire and continue heating for another 5 minutes. If sauce looks too thick, slowly add more water until it's the consistency you want (this is why I ended up using 2 cups of water, but that was probably because there was so much chicken).

4. Bake

Pour chicken mixture over baked crust and spread evenly. Unroll the other can of crescent rolls the same way as before to seal into a sheet. Place over the top of the chicken mixture and press into sides of dish. The goal here is to try not to let the sheets separate. If you can keep it in one long sheet of dough, it's easy to just lay it on top of the mixture.

Bake for 25 minutes or until top is golden brown.

Serve and enjoy! :)
[Original recipe found here].