This easier version of chicken pot pie is made with fluffy buttery crescent rolls to give it the most delicious crust. It's a perfect pair for the creamy chicken and veggie filling, creating the perfect comfort food meal!
When I think of comfort food, a chicken pot pie is one of the first things that come to mind. It's just so warm, hearty, and satisfying. While a classic pot pie is delicious, I love making recipes easier, and that's how I came up with this amazing crescent roll version!
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Why You'll Love This Recipe
It has a winning combination. This recipe mixes chicken and veggies in a decadent creamy sauce, then encases it between two sheets of buttery, flakey crescent roll sheets. Even the picky eaters will go in for seconds!
It's beyond easy to make. After you cook the vegetables, all you have to do is mix the filling and sandwich it between two sheets of crescent rolls. It's the most foolproof chicken pot pie recipe you'll find!
Instant crowd favorite. You can serve this for a family dinner on a busy weeknight, if you're hosting friends and family, or even for the holidays. It's the perfect comfort food for any time, and it's guaranteed to be a hit with everyone.
Ingredients You'll Need
- Butter- for sautéeing the vegetables.
- Onions, carrots, and celery- classic pot pie veggies that add texture and flavor.
- Salt and black pepper- to taste.
- Cream of chicken soup- for the rich cream sauce.
- Milk- to add creaminess to the sauce.
- Chicken- cooked and shredded. A shredded rotisserie chicken or any leftover chicken works great.
- Crescent roll dough- For the bottom and top layer of the pot pie. Two cans will do the trick.
How To Make Chicken Pot Pie With Crescent Rolls
Step 1: Cook the veggies. Before you get started, preheat the oven to 375°F. Then melt the butter in a large skillet over medium-high heat. Add the onion, carrots, celery, and salt and pepper to taste. Sauté the veggies for 10 minutes, stirring occasionally.
Step 2: Make the sauce. Pour the cream of chicken soup and milk into the skillet, then add the cooked chicken and give everything a good stir. Reduce the heat to a simmer and cook for 3-4 minutes or until it starts to thicken.
Step 3: Assemble. Roll out one can of the crescent roll dough over the bottom of a greased 13-inch baking dish. Spread the chicken mixture evenly on top. Cover that completely with the second can of crescent dough.
Step 4: Bake and serve. Pinch the seams of the dough and spray the top with some nonstick cooking spray. Bake it for about 25-30 minutes until the top is golden brown. Cool for a few minutes before slicing and serving. Enjoy!
Tips To Make The Best Recipe
- Instead of chicken, use leftover Thanksgiving turkey for an easy weeknight meal after the busy holiday.
- Cut the veggies so they are all the same size for even cooking and flavor.
- Pinch the seams of the perforated triangles in the dough to blend the lines.
- To save prep time, use a small bag of frozen veggies. A carrot, corn, and peas mix works great.
Serving Suggestions
This chicken pot pie crescent roll recipe can make a meal all by itself, but you can also serve it with some comfort food sides. Some great options are these Texas Roadhouse green beans, sweet potato cornbread, cheesy mashed potatoes, and cornbread pudding.
How To Store Leftover Crescent Roll Chicken Pot Pie
In the fridge: Store any leftovers in an airtight container or in the baking dish with a lid on it or wrapped tightly with plastic wrap and keep it in the fridge for up to 3 days.
In the freezer: Allow leftovers to cool completely, then transfer them to a freezer-safe container and freeze for up to 2 months.
Reheating: I've found the best way to reheat the leftovers is in the oven. Just transfer the leftovers to a baking dish and bake at 350°F for about 15 minutes or until the filling reaches your desired temperature. You'll want to thaw the frozen leftovers in the fridge first.
More Chicken Recipes To Try Next
- Chicken cobbler
- Creamy chicken and gnocchi
- Chicken and mashed potatoes
- Crescent roll chicken casserole
- Chicken and stuffing casserole
Chicken Pot Pie With Crescent Rolls
This easier version of chicken pot pie is made with fluffy buttery crescent rolls for the most delicious crust. It's a delicious pair for the classic creamy chicken and veggie filling, creating the perfect comfort food meal!
Ingredients
- 2 ½ tablespoon butter
- ½ cup onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- Salt and pepper, to taste
- 8oz. Can cream of chicken soup
- ½ cup milk
- 3 cups cooked and shredded chicken
- 2 oz. Cans of crescent roll dough
Instructions
- Preheat the oven to 375°F.
- Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery. Season to taste with salt and pepper, and cook, stirring for 10 minutes.
- Add the cream of chicken soup and milk. Mix to combine.
- Add chicken and give it a good stir. Cook for 3-4 minutes or until it starts to thicken.
- Roll out one can of the crescent roll over the bottom of a 13-inch dish. Add chicken and veggie filling over the crescent rolls.
- Add a second can of the crescent rolls over the filling so it is completely covered. Pinch the seams and spray the top with cooking spray.
- Bake until the top is golden, for 25-30 minutes.
- Cool slightly before serving.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 499Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 88mgSodium: 960mgCarbohydrates: 38gFiber: 0gSugar: 6gProtein: 39g
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