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3.63 from 8 votes

Chicken Pot Pie With Crescent Rolls

Making chicken pot pie with crescent rolls means there’s no fussing with pastry crust! It's an easy weeknight meal your family will love.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: chicken pot pie with crescent rolls
Servings: 6 - 8 servings
Calories: 461kcal
Author: Kasey Schwartz


  • 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.


Calories: 461kcal | Carbohydrates: 35g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1447mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3642IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg