Chicken pot pie is a classic comfort food that brings warmth and satisfaction to any table. Our twist on this beloved dish replaces the traditional pie crust with flaky, buttery crescent roll dough, making it quicker and easier to prepare without sacrificing flavor or texture.
This recipe combines tender chicken, fresh vegetables, and a creamy sauce all wrapped in a golden, crispy crescent roll crust. It’s perfect for busy weeknights when you want a hearty meal that feels homemade but comes together in no time.
We’ll guide you through every step to ensure your chicken pot pie turns out perfectly every time. Whether you’re a seasoned cook or trying this dish for the first time, this crescent roll crust version is sure to become a family favorite.
Ingredients
To create our Chicken Pot Pie Recipe with Crescent Roll Crust, we gather fresh and flavorful ingredients that bring the dish together perfectly. Below are the essentials for both the creamy chicken filling and the flaky crescent roll crust.
For the Chicken Filling
- 2 cups cooked chicken, shredded or diced (preferably rotisserie or leftover roasted chicken)
- 1 cup carrots, diced
- 1 cup frozen peas, thawed
- 1/2 cup celery, diced
- 1/3 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth, low sodium
- 2/3 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1/4 teaspoon garlic powder (optional)
For the Crescent Roll Crust
- 1 package (8 oz) refrigerated crescent roll dough (usually 8 rolls per package)
- Non-stick cooking spray (for greasing the baking dish)
- Optional: 1 tablespoon melted butter (for brushing on crust before baking)
| Ingredient | Measurement | Notes |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or diced |
| Carrots | 1 cup | Diced |
| Frozen peas | 1 cup | Thawed |
| Celery | 1/2 cup | Diced |
| Onion | 1/3 cup | Finely chopped |
| Unsalted butter | 3 tablespoons | For roux and flavor |
| All-purpose flour | 1/3 cup | Thickens the sauce |
| Chicken broth | 1 3/4 cups | Low sodium preferred |
| Milk | 2/3 cup | Whole or 2% |
| Salt | 1/2 teaspoon | Balances flavor |
| Black pepper | 1/4 teaspoon | Freshly ground if possible |
| Dried thyme (optional) | 1/4 teaspoon | Adds herbal aroma |
| Garlic powder (optional) | 1/4 teaspoon | Enhances depth of flavor |
| Crescent roll dough | 1 package (8 oz) | Forms flaky crust |
| Non-stick cooking spray | As needed | For greasing baking dish |
| Melted butter (optional) | 1 tablespoon | For brushing crust before baking |
We recommend having all ingredients prepped and ready to ensure seamless cooking and a perfect, flaky crust with a savory filling every time.
Tools and Equipment Needed
To make our Chicken Pot Pie Recipe With Crescent Roll Crust effortless and delicious, having the right tools is essential. These tools will help us maintain precision and speed throughout every step—from prepping the filling to achieving that perfect golden crust.
Essential Kitchen Tools
- Large skillet or sauté pan
For cooking the vegetables and chicken filling evenly.
- Medium saucepan
To prepare the creamy sauce without crowding the skillet.
- Mixing bowl
To combine ingredients or whisk sauces if needed.
- Measuring cups and spoons
Accurate measurements ensure consistent flavor and texture.
- Wooden spoon or silicone spatula
For stirring the filling and scraping the pan gently.
- Sharp knife and cutting board
To chop carrots, celery, onions, and chicken into uniform pieces.
- Rolling pin (optional)
To even out the crescent roll dough if necessary.
- 9-inch pie dish or casserole dish
The ideal size to hold our filling and the crescent roll crust perfectly.
- Baking sheet (optional)
To place the pie dish on while baking, catching any overflow and facilitating even heat.
- Pastry brush
To apply melted butter over the crust for an extra golden finish.
Useful Additional Equipment
- Strainer or colander
To drain vegetables like peas or chicken if needed.
- Oven mitts
For safe handling of hot pans and dishes.
- Timer
Helps us keep track of cooking and baking times without guesswork.
Summary of Tools
| Tool | Purpose |
|---|---|
| Large skillet | Sauté vegetables and cook chicken filling |
| Medium saucepan | Prepare creamy sauce |
| Mixing bowl | Combine and whisk ingredients |
| Measuring cups/spoons | Measure ingredients accurately |
| Wooden spoon/spatula | Stir filling and scrape pan |
| Sharp knife & board | Chop ingredients uniformly |
| Rolling pin (optional) | Even out crescent roll dough |
| 9-inch pie/casserole | Assemble and bake the pot pie |
| Baking sheet (optional) | Catch overflow and promote even baking |
| Pastry brush | Brush melted butter on crust for golden finish |
| Strainer/colander | Drain ingredients |
| Oven mitts | Handle hot cookware safely |
| Timer | Monitor cooking and baking times |
Having these tools ready before we start will make preparing our Chicken Pot Pie With Crescent Roll Crust smooth and enjoyable. Let’s gather everything to ensure a seamless cooking experience.
Prep Work
Before we dive into assembling our Chicken Pot Pie Recipe with Crescent Roll Crust, it’s essential to get all the main components ready. Proper prep ensures even cooking and a beautifully balanced savory filling enclosed in that flaky crust we love.
Preparing the Chicken
We recommend using cooked chicken for this recipe to save time and maximize flavor. You can use leftover roasted chicken, shredded rotisserie chicken, or poach fresh chicken breasts.
Steps for prepping chicken:
- If using raw chicken breasts, place them in a saucepan and cover with water or low-sodium chicken broth.
- Bring to a boil then simmer for about 12-15 minutes until cooked through.
- Let cool slightly, then shred or dice the chicken into bite-sized pieces.
- Set aside in a bowl while we prepare the vegetables and sauce.
This method keeps our chicken moist and tender, which complements the creamy filling perfectly.
Preparing the Vegetables
Vegetables bring vibrant texture and color to our pot pie filling. We use a classic mix of carrots, celery, onion, and frozen peas. Here’s how to prep them efficiently:
| Vegetable | Preparation |
|---|---|
| Carrots | Peel and dice into small ¼-inch pieces |
| Celery | Wash and dice into ¼-inch pieces |
| Onion | Peel and finely chop |
| Frozen peas | Thaw by rinsing under warm water or leave frozen |
Keeping the vegetable pieces uniform helps them cook evenly in the sauté stage and meld nicely with the creamy sauce.
Prepping the Crescent Roll Dough
The flaky crescent roll dough is our shortcut to a perfect crust—golden and buttery without the fuss of making pie dough from scratch. Follow these tips to prep it:
- Remove the dough from the refrigerator about 10 minutes before rolling. This softens it slightly and makes handling easier.
- Unroll the dough on a clean surface. If your dough has perforated seams, gently press to seal them into a solid sheet.
- For an even crust, we recommend lightly rolling the dough with a rolling pin to fit the size of your 9-inch pie or casserole dish.
- Optionally brush the dough with melted butter for extra richness and a beautiful golden finish.
With these prep steps done, we’re ready to build our delicious Chicken Pot Pie with Crescent Roll Crust that’s full of flavor, moisture, and flaky texture.
Making the Chicken Pot Pie Filling
Creating the perfect filling is essential for our Chicken Pot Pie Recipe With Crescent Roll Crust. Let’s dive into cooking the chicken and vegetables, then crafting the creamy sauce that binds the filling together.
Cooking the Chicken and Vegetables
We begin by preparing the key components of our filling: tender chicken and fresh vegetables. Using pre-cooked chicken like shredded rotisserie chicken saves time, but if we’re cooking fresh chicken breasts, here’s the method:
- Poach the Chicken: Place 2 boneless skinless chicken breasts in a saucepan. Cover with water or chicken broth. Bring to a simmer over medium heat. Cook for 12-15 minutes until chicken is cooked through but juicy. Remove and let cool before shredding.
Next, we sauté the aromatic vegetables to build flavor:
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 cup chopped onion, 1 cup diced celery, and 1 cup sliced carrots. Sauté for 5-7 minutes until softened but still vibrant.
Frozen peas add a nice pop of color and sweetness:
- Stir in 1 cup frozen peas during the last 2 minutes of cooking to thaw them gently without losing texture.
| Ingredient | Preparation | Cooking Details |
|---|---|---|
| Chicken breasts | Poached and shredded | Simmer 12-15 min, then shred |
| Onion | Chopped | Sauté 5-7 min until soft |
| Celery | Diced | Sauté 5-7 min until tender |
| Carrots | Sliced | Sauté 5-7 min until tender |
| Frozen peas | Thawed in skillet | Add last 2 min of cooking |
Preparing the Sauce
This creamy sauce unites the ingredients with a silky texture and savory depth. We use a classic roux base combined with chicken broth and milk:
- In a medium saucepan, melt 4 tablespoons butter over medium heat.
- Whisk in ¼ cup all-purpose flour to form a smooth paste. Cook the roux for 1-2 minutes, stirring constantly to avoid browning; this removes the raw flour taste.
- Gradually add 1 ¾ cups chicken broth while whisking to keep the sauce lump-free.
- Pour in ¾ cup milk, continuing to whisk until the sauce thickens to a creamy consistency, about 5 minutes.
- Season the sauce generously with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of dried thyme for warmth.
Once the sauce thickens:
- Combine it with the cooked chicken and sautéed vegetables in the skillet. Stir thoroughly to coat every ingredient evenly with the creamy base.
“This rich filling will create the heart of our Chicken Pot Pie, delivering comfort in every bite.”
| Sauce Component | Quantity | Purpose |
|---|---|---|
| Butter | 4 tablespoons | Fat base for roux |
| All-purpose flour | ¼ cup | Thickener for sauce |
| Chicken broth | 1 ¾ cups | Adds savory flavor, thins sauce |
| Milk | ¾ cup | Creaminess and body |
| Salt | ½ teaspoon | Seasoning |
| Black pepper | ¼ teaspoon | Seasoning |
| Dried thyme | Pinch | Herbaceous flavor |
With our chicken and vegetables perfectly cooked and enveloped in a luscious sauce, we’re ready to assemble the filling into our flaky crescent roll crust for the best homemade chicken pot pie experience.
Assembling the Chicken Pot Pie
Now that our creamy chicken filling and flaky crescent roll dough are ready, it’s time for the exciting step of assembling the Chicken Pot Pie. Following these precise steps will ensure a perfectly balanced, golden crust with a savory interior that delights every bite.
Lining the Baking Dish with Crescent Roll Dough
- Unroll one tube of refrigerated crescent roll dough carefully on a clean surface.
- Gently press and fit the dough into the bottom and up the sides of a 9-inch pie or casserole dish, sealing any seams or perforations. This prevents leaks and ensures a uniform crust.
- Trim any excess dough hanging over the edges for a neat finish.
- Optionally, we can brush the crust lightly with melted butter to boost golden browning during baking.
This base forms the flaky foundation that holds all the delicious filling inside.
Adding the Filling
- Spoon the creamy chicken and vegetable filling evenly into the dough-lined dish.
- Spread gently to fill the space without compressing, maintaining the filling’s creamy texture and allowing even baking.
- Be careful to leave about a half-inch border clear of filling for sealing the crust top.
Our rich and savory filling brings a perfect balance of tender chicken, fresh vegetables, and luscious sauce.
Topping with Crescent Roll Crust
- Unroll the second tube of crescent roll dough on a lightly floured surface.
- Carefully cover the filling evenly, matching the dish size.
- Seal the edges by pressing the top and bottom dough together firmly with fingers or a fork to encase the filling.
- Use a sharp knife to cut small slits in the dough top, allowing steam to escape during baking. This step prevents sogginess and maintains crust crispness.
- Optionally brush the entire top crust with melted butter for a rich, glossy finish.
| Assembly Step | Key Actions | Tips for Success |
|---|---|---|
| Lining the Dish | Press dough into dish and trim edges | Seal seams well to avoid leaks |
| Adding the Filling | Spread filling evenly leaving border | Avoid compressing filling |
| Topping with Crescent Roll Crust | Cover, seal edges, cut vent slits, brush top | Ensure vents for steam release |
Baking Instructions
To achieve a perfectly golden and flaky Chicken Pot Pie with Crescent Roll Crust, follow these baking instructions carefully:
- Preheat the oven to 375°F (190°C). This temperature allows the crescent roll crust to bake evenly and develop a beautiful golden brown color without burning.
- Prepare the assembled pie on a baking sheet lined with parchment paper or a silicone mat. This prevents any potential drips from the filling during baking from making a mess in your oven.
- Brush the top crust lightly with melted butter. This step adds a rich flavor and encourages a glossy, crispy finish.
- Cut slits in the top crust with a sharp knife. These vents allow steam to escape during baking, preventing the crust from becoming soggy or puffing up unevenly.
- Bake the pie in the preheated oven for 32 to 38 minutes. The crescent roll crust should be fully cooked, with a deep golden hue and crispy edges.
- Check for doneness by looking for bubbling filling around the edges and a firm crust. If needed, tent the pie with foil to avoid excessive browning and continue baking for a few more minutes.
- Cool the pie on a wire rack for at least 10 minutes before serving. This resting time helps the filling set, making it easier to slice and enhancing the flavors.
| Baking Step | Temperature | Time | Key Tips |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | – | Ensures even baking |
| Bake pie | 375°F (190°C) | 32-38 minutes | Look for golden crust and bubbling filling |
| Rest after baking | Room Temp | 10 minutes | Set filling for easier slicing |
“Patience during baking and cooling makes all the difference in achieving flaky crust with a creamy, savory filling bursting with flavor.”
By following these baking instructions, we ensure our chicken pot pie with crescent roll crust comes out crispy outside and delightfully creamy inside every time.
Serving Suggestions
To elevate our Chicken Pot Pie Recipe With Crescent Roll Crust into a complete and satisfying meal, we recommend pairing it with complementary sides and beverages that enhance its rich, creamy flavors and flaky texture. Below are our favorite Serving Suggestions that will round out this comforting dish perfectly.
Ideal Side Dishes
- Fresh Green Salad
A crisp salad with mixed greens, cucumbers, cherry tomatoes, and a light vinaigrette adds a refreshing contrast to the creamy pot pie. The acidity balances the richness nicely.
- Roasted or Steamed Vegetables
Try roasted Brussels sprouts, steamed green beans, or glazed carrots to reinforce the vegetable element without overpowering the pie’s flavor.
- Buttery Mashed Potatoes
Creamy mashed potatoes serve as a hearty side and provide an extra layer of comfort to the meal. Be sure to keep them light to avoid heaviness.
- Cranberry Sauce or Tart Chutney
Adding a tangy cranberry sauce or apple chutney on the side introduces a hint of sweetness and acidity that complements the savory chicken filling beautifully.
Beverage Pairings
| Beverage Type | Recommended Options | Why It Works |
|---|---|---|
| White Wine | Chardonnay, Pinot Grigio | Crisp acidity cuts through creamy richness |
| Light Beer | Pilsner, Blonde Ale | Refreshing palate cleanser |
| Non-Alcoholic | Sparkling water with lemon, Iced tea | Clean flavors to balance savoriness |
| Warm Beverages | Herbal tea (chamomile, mint), Light broth | Comforting and gentle on the palate |
Serving Tips
- Serve the pot pie warm, allowing the filling to maintain its creamy texture while letting the flaky crescent roll crust stay crisp.
- Use a sharp knife for clean slices to showcase the layers of tender chicken and vegetables encased in the golden crust.
- Garnish plates with fresh herbs such as chopped parsley or thyme for added color and a subtle herbaceous aroma.
- Encourage guests to pair bites with a side salad or refreshing beverage to balance the creamy richness of the pie.
By combining the flaky crescent roll crust and savory chicken filling with these thoughtful sides and drinks, we create a well-rounded comforting meal that is sure to satisfy every palate.
Storage and Leftover Tips
Proper storage is essential to maintain the flavor and texture of our Chicken Pot Pie Recipe With Crescent Roll Crust. Follow these steps to keep leftovers delicious and safe to eat.
Cooling and Refrigerating Leftovers
- Allow the pot pie to cool completely at room temperature for about 30 minutes before storing.
- Transfer the pie in an airtight container or tightly cover the dish with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 to 4 days to keep the crust flaky and the filling creamy.
Freezing for Longer Storage
If we want to freeze the pie for future meals:
- Wrap the entire pie tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn.
- Label and date the package for tracking.
- Freeze for up to 2 months.
Reheating Leftovers
To enjoy your leftover pot pie with the perfect crispy crust and warm filling:
| Method | Instructions | Time |
|---|---|---|
| Oven | Preheat oven to 350°F (175°C). Place pie on a baking sheet. Cover loosely with foil. | Heat for 20-25 minutes |
| Microwave (quick) | Place a slice on a microwave-safe plate. Cover lightly. | Heat for 2-3 minutes |
| To crisp crust* | After microwave, transfer to toaster oven or broil for 1-2 minutes to re-crisp the crust. | Optional |
Note: Avoid microwaving the entire pie to prevent soggy crust.
Tips for Best Results
- Store the pie in single portions if possible for easier reheating.
- When freezing, consider assembling the pot pie but baking it fresh to preserve crust flakiness.
- Use leftover filling as a warm topping for mashed potatoes or rice if crust softens.
By following these storage and reheating tips, our Chicken Pot Pie with Crescent Roll Crust will retain its irresistible comfort food appeal long after the first delicious serving.
Conclusion
This Chicken Pot Pie with Crescent Roll Crust brings together convenience and comfort in one delicious dish. It’s a reliable go-to for busy nights when you want something hearty without the hassle. With its flaky crust and creamy filling, it’s sure to become a favorite in our meal rotation.
We encourage you to try this recipe and make it your own by experimenting with different veggies or seasonings. Once you’ve mastered the basics, the possibilities are endless. Enjoy every warm, satisfying bite!
Frequently Asked Questions
What is the main difference between this Chicken Pot Pie and traditional recipes?
This version uses flaky crescent roll dough instead of traditional pie crust, making it quicker and easier to prepare while maintaining delicious flavor and texture.
What ingredients are needed for the Chicken Pot Pie filling?
Key ingredients include cooked chicken, carrots, celery, onions, frozen peas, butter, flour, chicken broth, milk, and seasonings.
Can I use leftover chicken for this recipe?
Yes, leftover roasted or shredded rotisserie chicken works perfectly and saves cooking time.
What kitchen tools are necessary for making this pot pie?
You’ll need a large skillet, medium saucepan, mixing bowl, measuring cups and spoons, sharp knife, cutting board, and a 9-inch pie or casserole dish.
How should I prepare the crescent roll dough for the crust?
Soften the dough before rolling, seal perforated seams properly, and optionally brush the top with melted butter for a golden finish.
How long and at what temperature should I bake the pot pie?
Bake at 375°F (190°C) for 32 to 38 minutes until the crust is golden and the filling bubbles.
How do I store leftover Chicken Pot Pie?
Cool completely, store in an airtight container in the refrigerator for up to 3-4 days, or freeze tightly wrapped for up to 2 months.
What are some good side dishes to serve with this chicken pot pie?
Try fresh green salad, roasted vegetables, buttery mashed potatoes, or tangy cranberry sauce for a balanced meal.
How can I reheat the pot pie without losing crust crispiness?
Reheat in the oven for best results, or use the microwave, then briefly broil or toast to crisp the crust.
Is this recipe suitable for beginner cooks?
Yes, the recipe includes clear, step-by-step instructions and uses simple ingredients, making it beginner-friendly.