Chicken Pot Pie With Crescent Rolls

3.82 from 16 votes

Chicken Pot Pie With Crescent Rolls

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken pot pie with crescent rolls

Servings: - 8 servings

Calories: 461kcal

Author: Kasey Schwartz

Equipment

large skillet
13x9 Baking Dish

Ingredients

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

Instructions

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.
3 tablespoons unsalted butter, 1 onion, 2 carrots, 2 stalks celery, 2 teaspoons kosher salt, 1 teaspoon black pepper
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.
1 can cream of chicken soup, ½ cup milk, 3 cups shredded cooked rotisserie chicken
Preheat the oven to 350 degrees Fahrenheit.
Roll out one can of the crescent rolls over the bottom of a greased 13 x 9 baking dish.
2 cans refrigerated crescent roll dough, Cooking spray
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.

Nutrition