Delicious Chicken Pot Pie Using Crescent Rolls (This Simple Recipe Is a Family Favorite)

Delicious Chicken Pot Pie Using Crescent Rolls (This Simple Recipe Is a Family Favorite)
Delicious Chicken Pot Pie Using Crescent Rolls (This Simple Recipe Is a Family Favorite)

Okay, so I’ve been meaning to try this recipe I saw online – chicken pot pie but with a twist, using crescent rolls instead of the usual pie crust. Sounds easy enough, right? Well, let me tell you, it was quite the adventure!

First, I gathered all my ingredients. I grabbed some cooked chicken – I just used a rotisserie chicken from the store to save time, but you can totally cook your own. Then, I got some mixed veggies, a can of cream of chicken soup, some milk, and of course, the star of the show, a can of those crescent rolls. I also added a little salt and pepper to my list, just to season things up a bit.

Next up, I preheated my oven to 375 degrees Fahrenheit. While that was warming up, I mixed the chicken, veggies, soup, and milk in a big bowl. Oh, and I threw in some salt and pepper here. I gave it all a good stir until everything was nicely combined. It looked pretty good, like a creamy chicken stew.

Delicious Chicken Pot Pie Using Crescent Rolls (This Simple Recipe Is a Family Favorite)

Then came the fun part – the crescent rolls! I unrolled the dough and separated it into triangles. Instead of making individual pot pies, I decided to make one big one, like a casserole. So, I lined a baking dish with the crescent roll triangles, overlapping them a bit to cover the bottom. I poured the chicken mixture over the dough. Then I arranged the rest of the crescent rolls on top, making sure to cover the filling as much as possible.

I popped the dish into the oven and baked it for about 20-25 minutes. You’ll want to keep an eye on it – the top should be golden brown and the filling should be bubbly. Mine took around 22 minutes to get that perfect golden color.

    Ingredient Notes:

  • Cooked chicken: I used rotisserie chicken, but leftover cooked chicken works great too.
  • Mixed vegetables: Frozen or canned, both are fine.
  • Crescent rolls: The refrigerated kind, you know, in the tube!

When it was done, I pulled it out of the oven and let it cool for a few minutes. You guys, it smelled amazing! The crescent rolls were all puffy and golden, and the filling was creamy and delicious. I scooped out a big portion, and let me tell you, it was a hit! The crescent rolls added a nice buttery flavor and a slightly crispy texture that was just perfect with the creamy chicken filling.

This recipe is definitely a keeper. It’s super easy to make, and it’s a great way to use up leftover chicken. Plus, it’s just fun to make something a little different. I’d definitely recommend giving it a try. You might just surprise yourself with how good it is!

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