Chicken Pot Pie with Crescent Rolls

Making chicken pot pie with crescent rolls means there’s no fussing with pastry crust!

Unsalted butter Onion Carrots Celery Kosher salt Black pepper Cream of chicken soup Milk Rotisserie chicken Refrigerated crescent roll dough Cooking spray

INGREDIENTS

Cook onion, carrots, celery, salt, and pepper and cook for 10 to 12 minutes, or until the vegetables begin to soften. 

1

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.

2

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.

3

Bake the pot pie until the top is golden brown, 25 to 30 minutes. Let it rest for 5 to 6 minutes, then serve.

4

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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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!