Looking for the ultimate comfort food in under an hour? This easy chicken pot pie recipe with crescent rolls wraps tender chicken, veggies, and a creamy sauce in flaky dough for a hearty meal. Need a gluten-free option? Try this gluten-free pot pie. Love pasta? This chicken penne vodka or macaroni casserole is perfect!
When I first made this recipe, my family couldn’t believe it wasn’t from scratch! The crescent rolls create a golden crust without the fuss of traditional dough, and rotisserie chicken makes it even easier. Love creamy dishes? Try this chicken and mushroom crock pot. For something lighter, this chicken salad is a great choice!
If you’re feeling sad, just eat this. Trust me, it’ll help. There’s something about the combination of creamy filling and buttery crust that makes everything better. This recipe has become my go-to when I need a dinner that feels like a warm hug.
What You’ll Love About This Recipe
- Quick and Easy – Uses time-saving ingredients like crescent roll sheets and pre-cooked chicken
- Family Favorite – The creamy filling and flaky crust appeal to even picky eaters
- Versatile – Can be customized with your favorite vegetables or whatever you have on hand
Table of Contents
- What You’ll Love About This Recipe
- Recipe Ingredients
- Ingredient Notes
- How to Make Easy Chicken Pot Pie Recipe with Crescent Rolls
- Pro Tips
- Storage and Reheating
- Additions & Substitutions
- FAQs about this Easy Chicken Pot Pie Recipe with Crescent Rolls
- Can you use crescent rolls for a chicken pot pie?
- Can I use crescent rolls as a pie crust?
- Should you prebake the bottom crust of a chicken pot pie?
- What Can I Serve with this Easy Chicken Pot Pie Recipe with Crescent Rolls?
- You May Also Like
- Easy Chicken Pot Pie with Crescent Rolls
- Equipment
- Ingredients
- Instructions
- Notes
- Nutrition
Recipe Ingredients
Everything you need for this easy chicken pot pie recipe with crescent rolls can be found at your local grocery store:
- Crescent roll sheets
- Butter
- Onion and celery
- Garlic
- Seasonings (salt, pepper, thyme)
- Flour
- Cooked chicken
- Frozen peas and carrots
- Chicken broth
- Half and half or milk
- Worcestershire sauce
Ingredient Notes
- Crescent Rolls – You can use either the sheets or the perforated rolls (just press the perforations together). Both work beautifully for this recipe.
- Chicken – Rotisserie chicken is a fantastic time-saver, but any leftover cooked chicken works great. This is perfect for using up chicken from your Sunday roast!
- Vegetables – The frozen pea and carrot mix makes this recipe super convenient, but you can use fresh vegetables if you prefer (just cook them until tender before adding).
How to Make Easy Chicken Pot Pie Recipe with Crescent Rolls
For the complete recipe with exact measurements, scroll down to the printable recipe card. Here’s a quick overview of the process:
- Prepare the oven and dish – Preheat to 350°F and spray your baking dish with cooking spray.
- Create the bottom crust – Press one sheet of crescent dough into the bottom of the dish and pre-bake for 5-7 minutes.
- Make the filling – Sauté vegetables, add seasonings, create a roux with flour, then add chicken and liquids until thick and creamy.
- Assemble the pot pie – Pour filling over the pre-baked crust, top with the second sheet of crescent dough.
- Bake until golden – About 20-25 minutes until the top is beautifully golden brown.
- Rest before serving – Let it cool for 5-10 minutes before cutting to allow the filling to set.
Pro Tips
For the best results with your easy chicken pot pie recipe with crescent rolls, try these professional tips:
- Pre-baking the bottom crust prevents sogginess and ensures every bite has that perfect flaky texture.
- For an extra golden top crust, brush with an egg wash or melted butter before baking.
- Let the pot pie rest for 5-10 minutes before serving – this helps the filling set and makes it easier to slice.
Storage and Reheating
- Refrigerator – Store leftovers covered in the refrigerator for up to 3 days.
- Freezer – This pot pie freezes beautifully! Wrap individual portions tightly and freeze for up to 3 months.
- Reheating – For best results, reheat in a 350°F oven until warmed through (about 15-20 minutes). Microwave works too, but the crust won’t be as crispy.
Additions & Substitutions
Additions:
- Add 1 cup of sliced mushrooms when sautéing the vegetables for an earthy flavor.
- Stir in 1/4 cup of white wine before adding the broth for depth of flavor.
- Mix in 1/2 cup of shredded cheddar cheese to the filling for extra richness.
- Sprinkle the top crust with everything bagel seasoning for extra flavor and texture.
Substitutions:
- Use puff pastry instead of crescent rolls for an even flakier crust.
- Swap chicken for leftover turkey to make this after Thanksgiving.
- Replace half and half with coconut milk for a dairy-free alternative.
- Use gluten-free crescent rolls if needed for dietary restrictions.
FAQs about this Easy Chicken Pot Pie Recipe with Crescent Rolls
Can you use crescent rolls for a chicken pot pie?
Can I use crescent rolls as a pie crust?
Should you prebake the bottom crust of a chicken pot pie?
What Can I Serve with this Easy Chicken Pot Pie Recipe with Crescent Rolls?
This easy chicken pot pie recipe with crescent rolls is a complete meal on its own, but a simple green salad with vinaigrette makes a perfect side dish to balance the richness. A crusty bread roll on the side is also wonderful for sopping up any extra creamy sauce.
If you try this recipe, I’d love to hear how it turned out! Please leave a comment below and share your experience. Your feedback helps other readers and inspires me to create more delicious recipes!
You May Also Like
Easy Chicken Pot Pie with Crescent Rolls
Equipment
- 9×13 inch baking dish
- Large Skillet
Ingredients
Crescent Roll Dough
- 2 cans crescent roll sheets (or 1 tube of crescent rolls)
Filling
- 3 tbsp butter
- 1/2 onion diced
- 2 ribs celery sliced
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/4 cup flour
- 1 pound cooked chicken (rotisserie or cooked breasts)
- 12 oz frozen peas and carrots
- 2 1/2 cups chicken broth
- 1/2 cup half and half (or milk)
- 1 tsp Worcestershire Sauce
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray.
- Place one sheet of crescent roll dough on the bottom of the pan, pressing it up the sides. Bake for 5-7 minutes.
- In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft (3-5 minutes). Season with salt, pepper, and thyme.
- Add garlic and cook for 30 seconds. Sprinkle flour and stir to coat.
- Add chicken, chicken broth, and half and half. Stir until thickened. Add peas, carrots, and Worcestershire sauce.
- Pour the filling into the partially baked crust. Place the second sheet of crescent roll dough on top. Press edges together and cut a few slits in the top.
- Bake for 20-25 minutes until golden brown. Brush with melted butter if desired.
