Ever found yourself craving comfort food but don’t have the energy to roll out homemade pie crust? I’ve been there too! That’s why I’m obsessed with this chicken pot pie with crescent rolls recipe. It’s become my go-to dinner solution when I want that homey, warm feeling without spending hours in the kitchen.
Why You’ll Love This Crescent Roll Chicken Pot Pie
Let’s be honest – traditional chicken pot pie is amazing, but who has time for that on a busy weeknight? This version gives you all the creamy, savory goodness you’re craving, but with a clever shortcut: store-bought crescent rolls instead of fussy pie crust. The result? A buttery, flaky crust that wraps around that classic chicken pot pie filling we all love.
I first tried this recipe when my mother-in-law was visiting and needed to whip up something quick but impressive. The look on her face when she realized I hadn’t spent hours making it was priceless!
What You’ll Need
Here’s everything you need to make this comforting dish
For the Crust
- 2 (8-ounce) cans refrigerated crescent rolls
For the Filling:
- 2 tablespoons butter
- 2 pounds chicken (you can use a mix of chicken breast and rotisserie chicken)
- 1 (16-ounce) package frozen mixed vegetables
- 1 (15-ounce) can sliced potatoes, drained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
Step-by-Step Instructions
Making this pot pie is so simple, you’ll wonder why you haven’t been doing it all along!
1. Prep Your Oven and Dish
First things first – preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish, but don’t worry about greasing it – you won’t need to for this recipe!
2. Prepare the Bottom Crust
Open one can of crescent rolls and press the dough into the bottom of your baking dish. Make sure to pinch those seams together to create a solid base. This will hold all that creamy goodness we’re about to make!
3. Cook Your Filling Ingredients
In a large saucepan, melt your butter over medium heat. Add your chicken (both kinds if you’re using a mix), frozen veggies, and potatoes. Cook everything for about 5-7 minutes, just until everything’s heated through.
4. Make the Creamy Sauce
While your chicken mixture is cooking, warm up both cans of soup in another pot over medium-low heat. Pour in the milk and stir until everything is nice and combined. This usually takes about 3 minutes.
5. Combine Everything
Now for the magic – pour your creamy soup mixture into the chicken mixture and stir it all together. Season with salt and pepper according to your taste preferences.
6. Assemble Your Pot Pie
Pour all that delicious filling into your prepared baking dish with the crescent roll bottom. Then, open the second can of crescent rolls and lay the dough over the top. Unlike the bottom layer, don’t pinch these seams together – letting them stay separate gives a nice texture to the top crust.
7. Bake to Perfection
Cover the dish loosely with aluminum foil (this prevents the crescent rolls from browning too quickly). Then bake for 40-50 minutes, until the filling is bubbling and the crust is a beautiful golden brown.
8. Serve and Enjoy!
Let it cool for just a few minutes before serving – trust me, it’ll be hard to wait because the smell is gonna drive you crazy!
My Pro Tips for the Best Pot Pie
After making this recipe about a dozen times (yes, it’s that good!), I’ve picked up some tricks that take it from great to amazing:
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Use leftover chicken when possible. Grilled, baked, or broiled chicken leftovers work perfectly and add extra flavor.
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Cut veggies uniformly if using fresh ones. This ensures everything cooks evenly.
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Give your crust that golden touch. Brush the top crescent roll dough with a beaten egg mixed with a little water before baking for a gorgeous shine.
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Let it rest for 5-10 minutes after baking. I know it’s tempting to dig right in, but giving it a little rest helps the filling set up nicely.
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Add some cheese if you’re feeling indulgent. Mix some shredded cheddar into the filling before baking for an extra decadent version.
Make It Your Own: Tasty Variations
One of the things I love most about this recipe is how flexible it is. Here are some ways I’ve switched it up over time:
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Switch up the veggies. Throw in some bell peppers, green onions, corn, or beans. Just remember to drain canned veggies first!
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Try different potatoes. Fresh or canned, shredded or diced – whatever you have works here.
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Swap the soups. Any variety of condensed cream soup will do – cream of celery is surprisingly good!
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Use leftover turkey. This is PERFECT after Thanksgiving when you’re swimming in turkey leftovers.
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Add some herbs. Fresh thyme or rosemary adds amazing flavor – just remember to remove the sprigs before baking.
Storage and Reheating Tips
Made too much? No problem! Here’s how to save it for later:
To Store: Let the pot pie cool completely, then transfer to an airtight container or cover tightly with plastic wrap. It’ll keep in the fridge for 3-4 days.
To Freeze: You can freeze this either before or after baking. For unbaked pot pie, wrap it in plastic wrap, then place in a freezer bag. It’ll keep for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.
To Reheat in the Oven: Preheat to 350°F, place the pot pie on a baking sheet, cover with foil, and bake for 15-20 minutes until heated through.
To Reheat in the Microwave: Place a portion on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium for 1-2 minutes. Check and continue heating in 30-second intervals if needed.
FAQ: Your Chicken Pot Pie Questions Answered
Q: Can I use just one type of chicken instead of both rotisserie and breast?
A: Absolutely! You can use 2 pounds of whatever chicken you have on hand. Some readers have reported great results using just rotisserie chicken.
Q: Do I have to use both cream of chicken and cream of mushroom soup?
A: Nope! Feel free to use 2 cans of the same soup or try other varieties like cream of celery.
Q: Can I make this ahead of time?
A: Yes! You can assemble everything up to the baking step, cover and refrigerate for up to 24 hours. Just add about 10 minutes to the baking time if you’re cooking it straight from the fridge.
Q: What if I don’t have a 9×13-inch dish?
A: You can split this into two smaller casseroles or reduce the recipe by half for a smaller dish. Just watch the baking time – smaller dishes may cook faster.
Q: Can I make this with beef instead of chicken?
A: You sure can! Use cooked, cubed beef and consider swapping the cream of chicken soup for cream of beef for a delicious beef pot pie variation.
Why This Recipe Works Every Time
What makes this recipe so reliable? It’s the perfect balance of convenience and comfort food flavors. The crescent rolls provide a consistently flaky crust without the fuss of homemade pastry. Meanwhile, using prepared ingredients like rotisserie chicken and frozen veggies cuts down on prep time dramatically without sacrificing taste.
I’ve made this for potlucks, family gatherings, and weeknight dinners, and it’s always a hit. Even my picky 7-year-old nephew asks for seconds (and that’s saying something!).
The Perfect Comfort Food for Any Occasion
There’s something about chicken pot pie that just feels like a hug in food form. Maybe it’s the creamy filling, or the way the flaky crust crumbles just right. Whatever it is, this crescent roll version captures all that comfort while being simple enough for a Tuesday night dinner.
Whether you’re cooking for a family, meal prepping for the week, or looking for something to bring to a friend in need, this chicken pot pie with crescent rolls hits all the right notes. It’s hearty, delicious, and so much easier than traditional pot pie.
So the next time you’re standing in your kitchen wondering what to make for dinner, remember this recipe. With ingredients you probably already have on hand and about an hour of mostly hands-off cooking time, you’ll have a dinner that’ll make everyone think you spent all day in the kitchen. And I won’t tell them otherwise if you don’t!
