Chicken Pot Pie with Crescent Rolls
This Chicken Pot Pie with Crescent Rolls is a quick and easy twist on the classic comfort dish. With a creamy, savory filling packed with tender chicken and vegetables, and a buttery, flaky crescent roll topping, this recipe delivers all the flavors of a traditional pot pie with less hassle. Perfect for busy weeknights, this dish comes together quickly while still providing a cozy, homemade feel.
Equipment
- Large Skillet – For preparing the creamy filling.
- Whisk – To blend the sauce smoothly without lumps.
- Wooden Spoon or Spatula – For stirring the filling.
- 9x13-inch Baking Dish – To bake the pot pie.
- Pastry Brush (optional) – For brushing egg wash on the crescent rolls.
- Knife & Cutting Board – To chop onions, garlic, and shred chicken.
- Measuring Cups & Spoons – For precise ingredient measurements
- Oven – To bake the pot pie until golden brown.
Ingredients
- For the Filling:
- 2 cups cooked chicken shredded or diced
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups mixed vegetables peas, carrots, corn
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream or milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 can 8 oz crescent roll dough
- 1 egg for egg wash, optional
Instructions
- Preheat Oven to 375°F (190°C) and lightly grease a baking dish.
- Sauté Aromatics: In a skillet, melt butter over medium heat. Add onion and garlic, cooking until softened (about 2-3 minutes).
- Make the Sauce: Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, followed by heavy cream, and let it simmer until thickened.
- Add Filling Ingredients: Stir in cooked chicken, mixed vegetables, salt, pepper, and thyme. Simmer for another 5 minutes, then remove from heat.
- Assemble the Pot Pie: Pour the filling into the prepared baking dish. Let it cool slightly before adding the crust.
- Top with Crescent Rolls: Unroll the crescent dough and lay it over the filling, overlapping as needed. Brush with an egg wash for a golden finish (optional).
- Bake: Place in the oven and bake for 20-25 minutes, or until the crescent roll crust is golden brown.
- Rest and Serve: Let the pot pie rest for 5 minutes before serving to allow the filling to set.
Notes
For a crispier crust, bake uncovered on the middle rack and brush with melted butter or egg wash.
To make ahead, prepare the filling in advance and store it in the fridge. Add the crescent roll topping just before baking.
Serving suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.
Let me know if you’d like any modifications! 😊 🍽️
To make ahead, prepare the filling in advance and store it in the fridge. Add the crescent roll topping just before baking.
Serving suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.
Let me know if you’d like any modifications! 😊 🍽️