Okay, so I’ve been craving some good old comfort food lately, and nothing screams comfort like a chicken pot pie. But, I wanted to try something a little different, a little easier, and maybe a little less time-consuming. That’s when I stumbled upon this idea of using crescent rolls instead of making a pie crust from scratch. Let me tell you, it turned out to be a game-changer!
Getting Started
First things first, I gathered all my ingredients. I already had some cooked chicken breasts in the fridge, which was perfect. You can use rotisserie chicken too, that works great. Then, I grabbed a couple of cans of cream of chicken soup, some frozen mixed veggies, an onion, and of course, a can of those refrigerated crescent rolls.
Cooking the Filling
I started by chopping up that onion. I diced it pretty small because nobody wants huge chunks of onion in their pot pie. Then I melted some butter in a big pot and tossed in the onions, sautéing them until they were nice and soft. After that, I poured in the cream of chicken soup and added about a cup of milk to thin it out a little. I threw in the frozen veggies straight from the bag—easy peasy.

Next, I cut up my cooked chicken into bite-sized pieces and added that to the pot. I let the whole mixture simmer for a bit, just enough for the veggies to cook through and the flavors to meld together. Oh, and I seasoned it with some salt, pepper, and a little bit of garlic powder. Gotta have that flavor!
Assembling the Pie
This is where the magic happens. I took out a pie dish and gave it a good spray with some non-stick cooking spray. Then, I poured my chicken mixture into the dish, spreading it out evenly. Here comes the fun part—I unrolled the crescent rolls and carefully placed them over the chicken mixture, kind of like a puzzle. It didn’t have to be perfect, just covering the top.
Baking Time
I popped the whole thing into a preheated oven at 375°F (190°C). It baked for about 20-25 minutes. I was looking for that golden-brown crust, you know, that perfect color that says “I’m ready to be eaten!”
The Final Result
Once it was out of the oven, I let it cool for a few minutes. That crust was so flaky and buttery, it was amazing! Cutting into it was a breeze, and the filling was all creamy and delicious. Seriously, the combination of the savory chicken and veggie mixture with the soft, buttery crescent rolls on top was just heavenly.
- Everyone loved it, even the picky eaters!
- It’s definitely going into my regular recipe rotation.
- Super easy and so satisfying.
If you’re looking for a quick and easy comfort meal, you gotta try this chicken pot pie with crescent rolls. Trust me, you won’t be disappointed! It was truly delicious.
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