Chicken Pot Pie with Crescent Rolls Recipe
This Chicken Pot Pie with Crescent Rolls Recipe is loaded with chicken, carrots, peas, and rich sauce, all topped with golden crescent rolls.
Equipment
- Large skillet or sauté pan
- Mixing Bowl
- 9x13-inch baking dish
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Oven
Ingredients
For the filling:
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots fresh or frozen
- 1/2 cup corn kernels
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the topping:
- 1 can 8 oz refrigerated crescent roll dough
- 1 egg beaten, optional for brushing
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
Step 2: Cook the aromatics
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Step 3: Make the creamy sauce
- Sprinkle the flour over the onion mixture and stir well. Cook for about 1 minute, then slowly add the chicken broth while stirring constantly to avoid lumps. Add the milk or cream and continue stirring until the mixture thickens.
Step 4: Add chicken and vegetables
- Stir in the shredded chicken, peas, carrots, and corn. Season with salt, pepper, and thyme. Let the mixture simmer for a few minutes until everything is well combined and heated through.
Step 5: Assemble the dish
- Pour the filling into the prepared baking dish. Unroll the crescent dough and lay it over the top, pinching seams together to form a single layer.
Step 6: Bake
- Brush with beaten egg if desired. Bake for 25–30 minutes or until the top is golden brown and the filling is bubbling.
Step 7: Cool and serve
- Let it cool for about 5 minutes before serving. Enjoy warm.
Notes
- Use rotisserie chicken for extra flavor and convenience
- Don’t overcook the sauce—it should be thick but still creamy
- Seal the crescent seams well to avoid gaps
- Let the dish rest before serving for better texture