Easy Chicken Pot Pie with Crescent Rolls
A comforting chicken pot pie featuring a flaky crescent roll crust, tender chicken, and hearty vegetables, perfect for quick weeknight dinners.
Ingredients
For the Crust
- 2 cans refrigerated crescent rolls Each can contains 8 ounces.
- 2 tablespoons butter For melting.
For the Filling
- 1 pound cooked, cubed chicken breast Can substitute with rotisserie chicken.
- 1 pound chopped, cooked rotisserie chicken Already cooked.
- 1 16-ounce package frozen mixed vegetables Can use fresh vegetables if preferred.
- 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 For the filling.
- Salt and ground black pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium saucepan over medium heat, melt the butter.
- Add the cooked, cubed chicken, frozen mixed vegetables, and sliced potatoes to the melted butter, stirring for 5-7 minutes, until warmed through.
- In another pot, warm the cream of chicken and cream of mushroom soups, gradually adding the milk while stirring to keep the mixture smooth.
- Combine the creamy soup mixture with the chicken and vegetable mixture, stirring until well mixed.
- Unroll one can of crescent roll dough into a 9x13-inch baking dish and pinch the seams to create a solid base.
- Pour the chicken filling evenly over the crescent roll base.
- Open the second can of crescent rolls and place the dough over the filling, gently sealing the edges.
Baking
- Cover the pie loosely with foil and bake for 45-50 minutes, or until the crust is golden brown.
- Let the dish cool slightly before serving.
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Notes
Garnish with freshly chopped parsley or thyme for added flavor. Pairs well with a side salad or crusty bread.