Chicken Pot Pie with Crescent Rolls
A quick and comforting chicken pot pie made with flaky crescent rolls, tender chicken, mixed vegetables, and a creamy sauce.
Ingredients
- 2½ cups cooked chicken, shredded or diced (rotisserie chicken or boneless, skinless chicken breasts)
- 16 oz mixed vegetables (carrots, peas, potatoes, etc.)
- 1 medium onion, diced
- 2 stalks celery, diced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 16 oz crescent roll dough
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, diced onion, diced celery, cream of chicken and mushroom soups, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until well mixed.
- Unroll one can of crescent roll dough, press seams together, and lay it flat into a 9x13-inch baking dish, covering the bottom.
- Spoon the chicken and vegetable mixture into the prepared baking dish.
- Unroll the second can of crescent roll dough and place it over the top of the filling, pinching seams slightly to allow the crust to remain flaky.
- Cover the dish with aluminum foil to prevent over-browning of the crust.
- Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly.
- For even browning, use a foil shield around the edges of the dish.
- Check the internal temperature; it should reach 165°F (74°C).
Notes
- This dish is perfect for a hearty family meal and can be customized with variations like mushrooms, leeks, or sweet potatoes.
- You can also make a vegetarian version by using plant-based protein and vegetable broth.
- For a healthier option, use low-fat or fat-free cream soups, Greek yogurt instead of cream, and whole wheat crescent rolls.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
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