A creamy, comforting chicken pot pie topped with golden, flaky crescent rolls, this dish is a delicious twist on the classic pot pie, perfect for cozy dinners.
Origin Chicken Pot Pie with Crescent Rolls
Chicken pot pie is a classic American comfort food, known for its creamy filling and flaky crust. By using crescent rolls as a topping instead of traditional pie crust, this version becomes even easier to prepare while still delivering all the flavor.
What I Love About This Recipe
It’s the ultimate comfort food! The creamy chicken filling is perfectly complemented by the soft, buttery crescent roll topping that bakes up golden and flaky. It’s quick to make, and everyone loves it!
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Chicken Pot Pie with Crescent Rolls
4
servings20
minutes30
minutes350
kcalIngredients
2 cups cooked chicken, shredded
1 can (15 oz) mixed vegetables (or 1½ cups of fresh/frozen peas, carrots, and corn)
1 can (10.5 oz) cream of chicken soup
½ cup milk
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 can (8 oz) refrigerated crescent roll dough
1 tbsp butter, melted (optional, for brushing)
Directions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
- Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Roll out the crescent rolls over the top of the chicken mixture, sealing the edges and leaving the perforations intact (you can also cut the rolls into strips and place them over the filling in a lattice pattern).
- Brush the top of the crescent rolls with melted butter (optional for extra golden color).
- Bake for 25-30 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can use leftover chicken or rotisserie chicken for a quicker option.
- For added flavor, sprinkle some grated cheese on top before baking.
- You can also add a little bit of thyme or rosemary for extra seasoning.