Chicken pot pie is a classic comfort food that brings warmth and satisfaction to any meal. Our easy chicken pot pie recipe uses crescent rolls to create a flaky golden crust without the fuss of traditional pie dough. It’s perfect for busy weeknights when you want something hearty but quick to prepare.
This recipe combines tender chicken, creamy sauce, and a medley of vegetables all wrapped in buttery crescent rolls. We love how the crescent rolls add a light, flaky texture that pairs perfectly with the savory filling. With just a few simple ingredients and minimal prep time, this chicken pot pie is sure to become a family favorite.
Ingredients
To create our easy chicken pot pie with crescent rolls, we use simple ingredients that come together quickly. Below are the essentials for both the rich chicken filling and the flaky crescent roll crust that defines this comforting dish.
For the Chicken Filling
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the Crescent Roll Crust
- 2 cans (8 ounces each) refrigerated crescent roll dough
- Optional: 1 egg, beaten (for egg wash to achieve a golden crust)
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or diced |
| Frozen mixed vegetables | 1 cup | Carrots, peas, corn, green beans |
| Chopped onion | 1/3 cup | Fresh, finely chopped |
| Chopped celery | 1/3 cup | Fresh, finely chopped |
| Butter | 1/3 cup | Unsalted preferred |
| All-purpose flour | 1/3 cup | For thickening |
| Chicken broth | 1 3/4 cups | Low sodium recommended |
| Milk | 2/3 cup | Whole or 2% milk |
| Salt | 1/2 teaspoon | Adjust to taste |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Garlic powder | 1/4 teaspoon | Enhances flavor |
| Dried thyme | 1/4 teaspoon | Adds aroma |
| Crescent roll dough | 2 cans (8 oz each) | Refrigerated, for flaky crust |
| Egg (optional) | 1 | For brushing crust, gives shine |
Our carefully selected ingredients ensure a creamy flavorful filling and a buttery, flaky crescent roll crust that will make this chicken pot pie a new family favorite.
Equipment Needed
To make our Easy Chicken Pot Pie Recipe With Crescent Rolls come together smoothly, having the right equipment on hand is essential. Below, we detail each piece of gear that will help us prepare this comforting dish efficiently.
- Large Skillet or Saucepan
We use this to cook the chicken and vegetables, then prepare the creamy sauce. A heavy-bottomed skillet ensures even heat distribution for perfect sauce thickening.
- Wooden Spoon or Silicone Spatula
Ideal for stirring the filling gently without scratching the pan. It helps us combine ingredients smoothly and keep everything from sticking.
- Measuring Cups and Spoons
Precise measurements of flour, broth, milk, and seasonings are critical for the recipe’s success. Using accurate measuring tools guarantees consistent results.
- Mixing Bowl
Useful for tossing cooked chicken with vegetables or mixing ingredients if needed before assembling.
- 9-Inch Pie Dish or Casserole Dish
We assemble the pot pie in this dish. The size accommodates the filling and crescent roll crust perfectly for even baking.
- Refrigerator
Keeps crescent roll dough fresh until we are ready to bake.
- Baking Sheet (Optional)
Placing the pie dish on a baking sheet catches any buttery drips from the crescent roll crust during baking, keeping your oven clean.
- Pastry Brush (Optional)
For applying an egg wash to the crescent roll crust to achieve that golden, glossy finish.
| Equipment | Purpose |
|---|---|
| Large Skillet | Cook filling and thicken sauce |
| Wooden Spoon | Stir ingredients gently |
| Measuring Cups/Spoons | Measure dry and liquid ingredients precisely |
| Mixing Bowl | Combine ingredients before assembling |
| 9-Inch Pie Dish | Bake the assembled pot pie |
| Refrigerator | Store crescent roll dough |
| Baking Sheet (Optional) | Catch drips and keep oven clean |
| Pastry Brush (Optional) | Brush egg wash for crust shine |
By gathering this essential equipment upfront, we set ourselves up for an easy, enjoyable cooking experience that results in a flaky, delicious chicken pot pie with minimal hassle.
Preparation
Let’s begin by preparing the chicken and vegetables for our easy chicken pot pie recipe with crescent rolls. Getting these components ready sets the foundation for a creamy, flavorful filling and a flaky buttery crust.
Preparing the Chicken and Vegetables
- Cook the Chicken:
Use about 2 cups of cooked chicken, either shredded or cubed. We recommend poaching or roasting chicken breasts for tender, juicy meat. Once cooked, let it cool slightly before cutting or shredding.
- Sauté Aromatics:
In a large skillet, melt 3 tablespoons of butter over medium heat. Add 1 medium chopped onion and 2 stalks of celery, chopped. Sauté until softened and translucent, about 5 minutes.
- Combine Vegetables:
Add 1 cup of frozen mixed vegetables (such as peas, carrots, and corn) directly to the skillet. Cook for another 3-4 minutes until heated through.
- Create the Sauce Base:
Stir in 1/4 cup of all-purpose flour to the vegetables and butter mixture. Cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly.
- Add Liquids and Seasonings:
Gradually whisk in 1 1/2 cups chicken broth and 1 cup milk. Continue stirring until the sauce thickens, about 4-5 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme.
- Finish Filling:
Mix the cooked chicken into the thickened sauce and vegetables. Remove from heat and set aside.
Preparing the Crescent Roll Dough
- Preheat Oven:
Preheat your oven to 375°F (190°C) while you assemble the pot pie.
- Unroll Crescent Dough:
Take 1 package of refrigerated crescent roll dough (usually 8 rolls) and carefully unroll onto a clean surface.
- Form the Crust Base:
Press the dough into a 9-inch pie dish, stretching slightly to cover the bottom and sides without tearing. Pinch seams together to seal.
- Optional Egg Wash:
For a golden flaky crust, beat 1 egg with 1 tablespoon of water in a small bowl. Use a pastry brush to lightly coat the dough inside the pie dish.
By following these steps, we ensure the rich, creamy chicken filling and the buttery, flaky crescent roll crust come together perfectly for our easy chicken pot pie.
| Step | Ingredients/Items | Time | Notes |
|---|---|---|---|
| Cook chicken | 2 cups cooked chicken | 15-20 minutes | Poach, roast, or use rotisserie chicken |
| Sauté aromatics | 3 tbsp butter, onion, celery | 5 minutes | Cook until translucent |
| Cook vegetables | 1 cup frozen mixed vegetables | 3-4 minutes | Heat through |
| Make sauce base | 1/4 cup flour | 1-2 minutes | Stir to avoid lumps |
| Add liquids & thicken | 1 ½ cup chicken broth, 1 cup milk | 4-5 minutes | Stir constantly until thick |
| Assemble dough | 1 package crescent rolls | N/A | Preheat oven first |
| Form crust & seal | Egg wash (optional) | N/A | Brush for golden crust |
Directions
Follow these precise steps to create our easy chicken pot pie recipe with crescent rolls. We will guide you through making the filling, assembling the pie with a buttery crescent roll crust, and perfectly baking it to golden-brown deliciousness.
Making the Chicken Pot Pie Filling
- Cook the Chicken: Start with about 2 cups of cooked, shredded chicken. Use rotisserie or leftover chicken for best flavor and convenience.
- Sauté Aromatics: In a large skillet, melt 3 tablespoons of butter over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery. Sauté until tender and fragrant, around 5 minutes.
- Add Vegetables: Stir in 1 cup frozen mixed vegetables (peas, carrots, corn). Cook for 3-4 minutes until heated through.
- Make the Sauce: Sprinkle 1/4 cup all-purpose flour evenly over the vegetables. Cook, stirring constantly for 2 minutes to remove raw flour taste.
- Add Liquids: Gradually whisk in 1 1/2 cups chicken broth and 3/4 cup milk. Stir continuously until mixture thickens and bubbles, about 5 minutes.
- Season: Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme or your favorite herbs. Combine the shredded chicken back into the sauce and remove from heat.
Assembling the Pot Pie with Crescent Rolls
- Preheat Oven: Set oven to 375°F (190°C) to ensure even baking.
- Prepare Crescent Roll Crust: Unroll 2 cans of refrigerated crescent roll dough. Gently press the dough together along the perforations to form one solid sheet.
- Line Pie Dish: Press the combined dough into a 9-inch pie dish, making sure it covers the bottom and sides evenly.
- Add Filling: Pour the warm chicken filling evenly into the dough-lined dish.
- Top Layer: Unroll the remaining crescent roll dough and create the top crust. You can leave it as one sheet or cut into strips for a lattice-style crust. Place it over the filling, sealing edges by pinching dough together.
- Optional Egg Wash: Brush the top crust with a beaten egg or egg yolk to achieve a glossy, golden finish.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake Pot Pie | 375°F | 30 to 35 min | Bake until crust is golden and filling is bubbly. |
| Let Rest | Room temp | 10 minutes | Allow pot pie to set before slicing. |
- Place the assembled pie on a baking sheet to catch any drips.
- Bake uncovered for 30 to 35 minutes until the crescent rolls turn golden brown and the filling bubbles around the edges.
- Remove from oven and let it rest for 10 minutes before serving to thicken the filling and ensure clean slices.
Serving Suggestions
To complement our Easy Chicken Pot Pie Recipe With Crescent Rolls, we recommend pairing it with light and fresh sides that balance the rich, creamy filling and flaky crust. Here’s how to serve this hearty dish for a complete meal experience:
- Crisp Green Salad: A simple mixed greens salad dressed with a tangy vinaigrette adds brightness and crunch. Consider arugula, baby spinach, or romaine lettuce with sliced cucumbers, cherry tomatoes, and a lemon Dijon dressing.
- Steamed or Roasted Vegetables: Enhance the vegetable content with a side of steamed green beans, roasted Brussels sprouts, or glazed carrots. The natural sweetness and slight char will complement the savory pot pie.
- Fresh Bread or Rolls: Although crescent rolls form the crust, adding a side of crusty baguette or soft dinner rolls works well for those wanting extra bread to soak up the creamy sauce.
- Pickled or Marinated Vegetables: Lightly pickled beets or marinated mushrooms bring a palate-refreshing acidity that cuts through the richness of the pie.
Beverage Pairings
Consider pairing your pot pie with beverages that enhance the meal’s flavors:
| Beverage Type | Suggested Option | Tasting Notes |
|---|---|---|
| White Wine | Chardonnay or Sauvignon Blanc | Crisp acidity balances creaminess |
| Light Beer | Pilsner or Blonde Ale | Refreshing with mild bitterness |
| Non-Alcoholic | Iced Tea with Lemon | Clean and slightly tangy |
Serving Tips
- Allow the pot pie to rest 10 minutes after baking for clean, neat slices and the filling to set.
- Cut portions generously—this dish is satisfying and intended to be filling.
- Garnish finished plates with fresh thyme or parsley to add color and subtle aroma.
By combining these Serving Suggestions with our easy-to-make chicken pot pie, we create a meal that’s both comforting and balanced, perfect for busy nights or casual gatherings.
Make-Ahead and Storage Tips
To simplify busy weeknights, our Easy Chicken Pot Pie Recipe With Crescent Rolls can be prepared in advance. Here’s how we make it even more convenient without sacrificing flavor or texture.
Make-Ahead Preparation
- Prepare the filling fully up to the baking step. Cook the chicken, sauté the aromatics, add the vegetables, and create the creamy sauce as instructed.
- Let the filling cool completely to room temperature.
- Assemble the pot pie by placing the bottom layer of crescent roll dough in the dish and pouring in the cooled filling.
- Add the top crescent roll layer but do not bake yet.
- Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking.
This method allows the flavors to meld beautifully and saves time on the day you want to serve it.
Baking from Refrigerated
- Preheat the oven to 375°F.
- Remove the pot pie from the refrigerator and let it sit at room temperature for about 10 minutes.
- Apply an optional egg wash on the crescent roll dough for a golden finish.
- Bake for 35 to 40 minutes or until the crust is golden and the filling bubbles around the edges.
- Rest for 10 minutes before slicing.
Freezing and Long-Term Storage
| Step | Instructions | Storage Duration |
|---|---|---|
| Freeze assembled, unbaked | Wrap tightly with freezer-safe foil and plastic wrap. Label date. | Up to 2 months |
| Thaw before baking | Thaw overnight in the refrigerator. | 8-12 hours |
| Bake | Follow baking instructions as if fresh. | – |
| Freeze leftovers | Store cooled leftovers in airtight containers or freezer bags. | Up to 3 months |
| Reheat leftovers | Oven 350°F for 15-20 mins or microwave until hot | – |
Freezing the assembled pot pie saves time for a ready-to-go meal anytime. Always allow thawing in the fridge to maintain quality.
Storing Leftovers
- Cover leftovers tightly and refrigerate for up to 3 days.
- To reheat, place in a preheated oven at 350°F for 15-20 minutes or microwave on medium power until heated through.
- Avoid reheating multiple times to preserve texture and flavor.
Pro Tip: For crispier crust after refrigeration or freezing, reheat the pot pie uncovered on a baking sheet. This helps maintain that signature flaky texture of the crescent roll crust in our Easy Chicken Pot Pie Recipe With Crescent Rolls.
Conclusion
This easy chicken pot pie recipe with crescent rolls brings together convenience and comfort in every bite. It’s a great way to enjoy a classic dish without spending hours in the kitchen. With simple ingredients and straightforward steps, we can create a hearty meal that’s perfect for any night of the week.
Whether we’re cooking for family or friends, this pot pie delivers warmth and satisfaction. Plus, the make-ahead and storage tips make it even easier to fit into our busy lives. Give it a try—you’ll love how effortless and delicious this dish turns out.
Frequently Asked Questions
What makes this chicken pot pie recipe easy for weeknight dinners?
This recipe uses refrigerated crescent rolls for a flaky crust, which saves time on making dough from scratch. The filling combines cooked chicken, frozen vegetables, and a creamy sauce, making preparation quick and simple.
What ingredients are needed for the chicken filling?
You’ll need cooked chicken, frozen mixed vegetables, chopped onion, celery, butter, flour, chicken broth, milk, and seasonings like salt and pepper for a flavorful filling.
How do I prepare the crescent roll crust?
Simply unroll the refrigerated crescent dough, press it into a pie dish, and optionally brush with an egg wash for a golden finish before baking.
What equipment is required to make this pot pie?
A large skillet or saucepan, wooden spoon or spatula, measuring cups and spoons, mixing bowl, and a 9-inch pie dish or casserole dish are essential. A pastry brush and baking sheet are optional.
How long should I bake the chicken pot pie?
Bake at 375°F for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
Can I prepare this chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie up to 24 hours before baking. You can also freeze the unbaked pie for up to two months.
How do I reheat leftover chicken pot pie?
Reheat leftovers in the oven to maintain crust crispiness, or cover with foil and warm gently to avoid drying out the filling.
What side dishes pair well with this chicken pot pie?
Light, fresh sides like crisp green salad, steamed or roasted vegetables, fresh bread or rolls, and pickled vegetables complement the rich pot pie well.
Are there any tips for serving the pot pie?
Let the pot pie rest for 10 minutes after baking to firm up for clean slices. Garnish with fresh herbs for added color and flavor.
What’s a pro tip for a crispier crust after refrigeration or freezing?
Before baking, brush the crust with an egg wash and bake directly on a preheated baking sheet to promote a crispier, golden crust.