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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Keyword: chicken pot pie with crescent rolls
Servings: 6- 8 servings
Author: Kasey Schwartz
1can cream of chicken soup
3cupsshredded cooked rotisserie chicken
2cans refrigerated crescent roll dough(8-ounces each)
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.