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–+ servings

Chicken Pot Pie with Crescent Roll Crust

This easy and delicious Chicken Pot Pie is made with a flaky and buttery crescent roll crust. The homemade filling is perfect for leftover chicken or turkey. This is ultimate comfort food!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 416
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 Tablespoons butter
  • 1 medium onion, (chopped)
  • 2 stalks celery, (chopped)
  • 2 medium carrots, (chopped)
  • 1/2 cup frozen peas
  • 4 garlic cloves, (minced)
  • 2 cups cooked and shredded chicken or turkey
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • pepper, (to taste)
  • 3/4 cup heavy cream or half and half
  • 1 (8 oz) tube of crescent rolls

Method
 

  1. Preheat the oven to 375°F. Spray a large baking pan (either a deep dish pie plate or an 11x7 inch pan) with cooking spray and set aside.
  2. Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
  3. Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.
  4. Spread the crescent rolls over the top of the filling. Place in the oven and bake for 12-15 minutes until crescent roll dough is golden brown on top and cooked through. Let it cool slightly before serving. Enjoy!

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 27gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 91mgSodium: 1019mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For a perfectly golden and flaky crust, bake until the crescent rolls are deep golden brown; this usually takes about 12-15 minutes, but keep an eye on it to avoid burning.
  • If you have leftover rotisserie chicken or turkey, this recipe is a fantastic way to use it up—just shred it and add it directly into the filling for a quick meal.
  • To prevent the filling from becoming too dry, ensure you stir in the heavy cream last; it adds richness and helps create a cohesive sauce that won’t break.
  • For a veggie boost, feel free to swap in your favorite seasonal vegetables like green beans or corn, or even toss in some chopped spinach for extra nutrients.
  • This pot pie can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through to retain the crust's flakiness.

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