Here’s a delicious, easy Chicken Pot Pie with Crescent Roll Crust recipe 🍗🥧—comfort food made simple!
Ingredients (4–6 servings)
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup frozen peas & carrots (or mixed vegetables)
- 1/2 cup frozen corn (optional)
- 1/3 cup butter (about 5–6 tbsp)
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the crust:
- 1–2 cans refrigerated crescent roll dough (usually 8 rolls per can)
Instructions
- Preheat oven: 375°F (190°C).
- Prepare filling:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour, salt, pepper, garlic powder, and onion powder until smooth (about 1–2 minutes). This makes a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened (~3–5 minutes).
- Add chicken and vegetables; mix well and remove from heat.
- Prepare crust:
- Unroll crescent dough and press it into a greased 9×13-inch baking dish.
- If needed, pinch seams together to form a solid bottom crust.
- Assemble pot pie:
- Pour chicken-vegetable mixture evenly over the crescent dough in the dish.
- Unroll the second can of crescent rolls and cover the top, pinching seams to seal. (You can cut slits in the top for steam.)
- Bake:
- Bake 25–30 minutes, or until the top is golden brown and filling is bubbly.
- Let it cool 5–10 minutes before serving.
Optional Enhancements
- Sprinkle shredded cheddar or mozzarella over the filling before adding top crust.
- Brush the top crust with egg wash (1 egg beaten with 1 tsp water) for extra shine.
- Add herbs like thyme, rosemary, or parsley for more flavor.
If you want, I can give you a shortcut version that cooks entirely in one pan with minimal cleanup, perfect for weeknights. Do you want me to do that?
