Easy Chicken Pot Pie with Crescent Rolls

Nothing beats a hearty, homemade chicken pot pie. But this version has a twist!

In this recipe, I’ll show you how easy it is to make a chicken pot pie with crescent rolls instead of the traditional pie crust.

It’s a comfort food classic made for busy weeknights!

Chicken Pot Pie with Crescent Rolls

Chicken pot pie is a comfort food classic with a flaky twist. 

Forget spending ages rolling out a homemade crust. A can of crescent rolls gets the job done faster. 

You still get the mouthwatering mix of creamy chicken and veggies. But this time, it’s wrapped in a flaky, buttery, store-bought crescent roll crust.

It’s perfect for lazy weekends when you want all the comfort with half the effort. 

Craving pot pie but don’t want to put in all the work? Make chicken pot pie with crescent rolls! 

Ingredients

Let’s get to the heart of the dish: the ingredients!

• Crescent rolls – They give you a flaky, buttery crust everyone loves. If you’re gluten-free, grab some gluten-free puff pastry.
  
• Butter – It’s great for sautéing your chicken and veggies. Don’t skimp since it adds flavor.
  
• Chicken – I used a mix of chicken breasts and rotisserie. Whatever chicken you have will do the job.
  
• Vegetables – I go for canned potatoes and a frozen veggie mix. Fresh works, too, but I prefer to make my life easier.
  
• Cream of chicken and cream of mushroom soup – They give you the creamy base you crave in a pot pie. If chicken or mushroom isn’t your thing, any condensed cream soup works.
  
• Milk – To thin out that creamy base a bit. Use what you have: whole, skim, or even almond milk.
  
• Salt and pepper – Season to taste. 

How to Make Chicken Pot Pie with Crescent Rolls

You won’t believe how easy this recipe is to make!

1. Prep. Preheat your oven and prepare a 9×13-inch baking dish. There’s no need to grease the bottom for this recipe.

2. Cook the chicken and vegetables. Warm the chicken and vegetables in a buttered saucepan over medium heat. Be sure they’re heated throughout, about 5-7 minutes.

3. Warm the cream soups. In a separate pot, warm the cream of chicken and mushroom soups. Pour in the milk to thin out the mixture.

4. Combine the filling ingredients. Pour the soup mixture into the chicken mixture.

5. Assemble the pie. Fit a sheet of crescent roll dough in the bottom of the baking dish, pinching the seams to seal them off. Pour in the pie filling and spread it evenly. Seal it off with the 2nd sheet of crescent roll dough. 

6. Bake. Cover the dish loosely with foil. Bake it for 45 to 50 minutes or until the crust is golden brown.

7. Serve and enjoy!

Tips for the Best Chicken Pot Pie

Here are some tips to take your chicken pot pie to the next level:

• Leftover chicken works wonders. Grilled, baked, or broiled chicken leftovers are all perfect for this recipe.
  
• Cut vegetables the same size. If you’re using fresh veggies, be sure they’re uniformly sized. This way, they’ll all be perfectly cooked at the same time.
  
• Spice it up. Feel free to add spices like paprika or a dash of Worcestershire sauce.
  
• Make it nice and thick. Stir in some cornstarch or flour dissolved in cold water. Cook until it thickens up. But honestly, the cream soups usually make this a non-issue.
  
• Give it a golden finish. Brush the crescent rolls with a beaten egg with a bit of water.
  
• Try a puff pastry swap. If you’re in a pinch, you can swap out crescent rolls for puff pastry. 

Variations

Want to switch things up a bit? Make this pot pie your own with these easy and tasty tweaks.

• Switch up or add more veggies. Throw in bell peppers, green onions, corn, or beans.  If using canned vegetables, drain them first.
  
• Pick your preferred potatoes. Fresh or canned, shredded or diced, any potato works here.
  
• Do a soup swap. Any variety of condensed cream soup will do.
  
• Have leftover turkey? It’s an excellent substitute for chicken in this recipe.
  
• Get cheesy with it. Mix some shredded cheddar into the pot pie filling before baking.
  
• Throw in some herbs. Add a fresh thyme or rosemary sprig while cooking the veggies and sauce. Just remember to take it out before baking.

How to Store

Here’s how to make your leftover chicken pot pie last.

To Store: Let the pot pie cool down completely. Transfer it to an air-tight container or cover it tight in plastic wrap. It’ll keep well in the fridge for 3 to 4 days.

To Freeze: Wrap the unbaked pot pie in plastic wrap. Then, put it in a freezer-safe bag or container. It’ll stay good in the freezer for up to 3 months. 

When you’re ready to eat, let it thaw in the fridge overnight and bake as directed.

To Reheat in the Oven: Preheat the oven to 350 degrees Fahrenheit. Place the pot pie on a baking sheet and cover it with aluminum foil to keep it from getting too brown. 

Bake it for 15 to 20 minutes. It’ll taste as good as new.

To Reheat in the Microwave: Place a pot pie on a microwave-safe plate and cover it with a microwave-safe lid or wrap. Heat it on medium for 1 to 2 minutes. 

Check if it’s hot and continue in 30-second bursts until you’re happy with the temperature.

Easy Chicken Pot Pie with Crescent Rolls

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

568

kcal

Whip up an easy family dinner with this chicken pot pie with crescent rolls. It’s simple enough for weeknights but delicious enough for special occasions!

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls

• 2 tablespoons butter

• 1 pound cooked, cubed chicken breast

• 1 pound chopped, cooked rotisserie chicken

• 1 (16-ounce) package frozen mixed vegetables

• 1 (15-ounce) can sliced potatoes, drained

• 1 (10.5-ounce) can condensed cream of chicken soup

• 1 (10.5-ounce) can condensed cream of mushroom soup

• 1/2 cup milk

• Salt and ground black pepper to taste

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Melt the butter in a saucepan over medium heat. Cook the chicken, mixed vegetables, and potatoes until warmed through, about 5-7 minutes.
• Warm the chicken and mushroom soups in a separate pot over medium-low heat. Pour in the milk and stir constantly until heated through, about 3 minutes. Pour the soup mixture into the chicken mixture.
• Open one can of crescent roll dough and fit it into a 9×13-inch baking dish. Pinch the seams together. Pour the filling. Top it with the 2nd can of crescent roll dough.
• Cover the dish loosely with foil. Bake it for 45 to 50 minutes or until the crust is golden brown.
• Serve it and enjoy!

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