Crescent roll chicken pot pie casserole comes together quickly and features lots of great flavors from some fresh vegetables, along with plenty of herbs. It makes for a fantastic weeknight meal.
Preheat the oven to 375 degrees. Spray an eight-by-eight-inch baking dish with cooking spray and set it aside.
In a skillet, heat the olive oil over medium heat. Add the celery, carrots and onion, and saute until the vegetables are soft.
Add in the garlic and peas, and saute for another couple of minutes or until the garlic is fragrant.
Remove the skillet from the heat and add in the chicken, cheese, rosemary, thyme, parsley, sage, garlic salt and pepper, and stir to combine.
Roll out and separate the triangles of crescent roll dough, and place a spoonful of the chicken mixture into the center of each, loosely rolling the dough around it, and place the filled dough into the prepared baking dish. It’s OK if they are touching. (If you have extra filling after you’re done with the dough, just sprinkle it around in the pan.
Bake for 13 to 15 minutes or until the crescent rolls are golden brown.
While they bake, add all of the sauce ingredients to a saucepan over medium-low heat. Whisk or stir until the cheese melts.
When the rolls are baked through, pour the sauce on the top, and place the casserole back in the oven for five to 10 minutes or until the sauce is bubbly.