Chicken Pot Pie Casserole

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes.

Step 3
Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute.

Step 4
Gradually stir milk and broth into flour mixture; cook, stirring constantly, until bubbling and thickened, 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat, and cover to keep warm.

Step 5
Unroll crescent dough sheets onto a cutting board. Cut each dough sheet crosswise into 12 (1-inch) strips to get 24 strips total. Roll each strip to form a spiral.

Step 6
Pour chicken mixture into a lightly greased 13- x 9-inch baking dish, and arrange dough spirals on top of the filling.

Step 7
Bake in the preheated oven until filling is bubbling around edges and crescent dough is golden brown, 20 to 25 minutes. Let stand, uncovered, for 15 minutes. Serve.