Making chicken pot pie with crescent rolls means there’s no fussing with pastry crust! Instead, you get the same creamy chicken and veggie filling you love, all nestled inside a fluffy, buttery crescent roll crust.
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Chicken pot pie is a family favorite, but it takes a bit of work—especially if you make homemade pie crust. There are some days when you’re in the mood for rolling out dough and forming the perfect crust, but if it’s not one of those days, chicken pot pie with crescent rolls might be more your speed!
This classic comfort food dish is a delicious combination of creamy chicken and vegetables baked inside a fluffy crescent roll crust. It’s the perfect meal for a chilly winter night or a lazy Sunday afternoon when you’re craving something warm and hearty, but don’t want to put in a lot of effort.
Easy Chicken Pot Pie With Crescent Rolls
The combination of chicken, tender vegetables, and creamy sauce all in a flaky crescent roll crust makes for an unbeatable dinner. This is a dinner even the picky eaters in your family will devour—and they’ll probably eat the veggies too! (That rich, creamy sauce makes everything taste better, even carrots.)
In fact, this crescent roll chicken pot pie is sure to please any crowd—young and old alike, for a cozy weeknight dinner or a potluck with extended family and friends. It’s the kind of classic comfort food that everyone enjoys.
See recipe card below this post for ingredient quantities and full instructions.
- Unsalted butter – If you use salted butter, add less salt to the recipe.
- Onion – White or yellow both work.
- Kosher salt
- Black pepper
- Cream of chicken soup – Cream of celery can be swapped in for something slightly different!
- Rotisserie chicken – Or leftover chicken from my Instant Pot Whole Chicken.
- Refrigerated crescent roll dough – Be sure to buy crescent roll dough, not croissant.
- Cooking spray
- Add a sprig of fresh thyme or rosemary to the vegetables and sauce as they cook; remove before pouring into the baking dish.
- Use leftover turkey instead of chicken.
- Sprinkle shredded cheddar cheese on top of the crescent roll dough.
- Add frozen green beans, peas, or corn to up the veggie factor.
How to Make Chicken Pot Pie With Crescent Rolls
- Cook the vegetables: Melt the butter in a large skillet set over medium-high heat. Add the onion, carrots, celery, salt, and pepper and cook for 10 to 12 minutes, or until the vegetables begin to soften.
- Finish the filling: Add the cream of chicken soup, milk, and chicken. Cook until the sauce begins to thicken, about 3 to 4 minutes. Set aside to cool slightly.
- Prepare: Preheat your oven to 350ºF.
- Assemble: Roll out one can of the crescent rolls onto the bottom of a 9 x 13 baking dish. Spread the pot pie filling over the dough. Unroll the second roll of crescent dough over the top of the chicken mixture, gently stretching it to the edge of the pan. Spray the top with cooking spray.
- Bake: Bake the pot pie until the top is golden brown, 25 to 30 minutes. Let it rest for 5 to 6 minutes, then serve.
Cut all of the vegetables the same size to ensure that they finish cooking at the same time.
How to Store Leftover Chicken Pot Pie With Crescent Rolls
Any leftover pot pie can be stored in an airtight container for up to three days in the refrigerator. You can also freeze the finished dish and it will keep for up to 2 months. To reheat, thaw it in the refrigerator, then pop it into a 350ºF oven until heated through, about 25 minutes.
Serve chicken pot pie with crescent rolls with a side of mashed potatoes or buttered noodles to make your meal extra satisfying!
This chicken pot pie sauce is made with cream of chicken soup mixed with milk and seasonings. Others are made with heavy cream or milk, flour, and butter.
Because this chicken pot pie is made with cream of chicken soup, the sauce is less likely to have this issue. Just be sure you measure the milk carefully!
If your chicken pot pie filling isn’t thick enough, you can add a few tablespoons of cornstarch or flour dissolved in some cold water. Stir the mixture into the pot pie sauce and cook until thickened. Again, because this recipe is made with cream of chicken soup and not a roux, you shouldn’t have this problem.
There are some recipes where puff pastry and crescent rolls are interchangeable, and others where you definitely need one or the other. When the dough is being used as a top or bottom crust, you can usually use either option.
Chicken Pot Pie With Crescent Rolls
- 3 tablespoons unsalted butter
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 can cream of chicken soup
- ½ cup milk
- 3 cups shredded cooked rotisserie chicken
- 2 cans refrigerated crescent roll dough (8-ounces each)
- Cooking spray
- In a large skillet, heat the butter over medium high heat until it starts to shimmer. Add the onion, carrots, celery, salt and pepper and cook for 10 to 12 minutes until the vegetables start to soften.
- Add the cream of chicken soup, milk and cooked chicken and cook until heated throughout and the sauce begins to thicken, about 3 to 4 minutes. Set aside to let cool slightly.
- Preheat an oven to 350 F.
- Roll out one can of the crescent rolls over the bottom of a 13 x 9 baking dish.
- Top with the pot pie mixture.
- Unroll the second roll of crescent dough over the top, gently stretching it to the edge of the pan. Spray the top with cooking spray.
- Bake until the top is golden brown, 25 to 30 minutes. Let rest 5 to 6 minutes before serving.