Okay, here is my sharing about how to make a chicken pot pie with a crescent roll crust:
I saw someone sharing this recipe the other day, and I thought it was a great idea! I have a can of crescent roll dough in the fridge, some leftover chicken, and a bunch of veggies about to go bad. So, I decided to give it a try.
Prep the Ingredients
First things first, I took out the crescent roll dough and let it sit on the counter for a bit, not too long, just to take the chill off. Then, I grabbed my leftover chicken, it was about two cups, I think. I shredded it into smaller pieces, you know, bite-size. After that, I started chopping the veggies. I had some carrots, celery, and an onion. I also threw in some frozen peas ’cause why not? Just eyeballed the amount, maybe a cup or so.

Cook the Filling
Next, I heated up some butter in a big pan, a couple of tablespoons, I guess. Once it was melted, I tossed in the onion and celery and cooked them until they were soft. Then I added the carrots and cooked for a few more minutes. I sprinkled in some flour, about 1/4 cup, and stirred it around to make a roux. After that, I slowly poured in some chicken broth, whisking constantly to avoid lumps. I used maybe two cups of broth, just enough to make a thick sauce. Then, I added the chicken and peas, stirred everything together, and let it simmer for a bit.
Assemble the Pie
While the filling was simmering, I preheated the oven to 375°F (190°C). Then I grabbed my pie dish, it’s a 9-inch one. I unrolled the crescent roll dough and pressed it into the bottom and up the sides of the dish. I poured the chicken mixture into the crust. Then I arranged the remaining crescent roll dough over the top, kind of like a lattice, but not really. I just tucked the edges in.
Bake and Serve
I popped the pie into the oven and baked it for about 25-30 minutes, until the crust was golden brown and the filling was bubbly. Once it was done, I took it out of the oven and let it cool for a few minutes before serving. You don’t want to burn your mouth, right?
Final Thoughts
It was actually pretty easy to make, and it turned out delicious! The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again, maybe next time I’ll add some different veggies or spices. And my family loved it! Nothing left, everyone had seconds and licked their plates!
- Time: Took me like an hour, start to finish.
- Taste: Super yummy, like a warm hug.
- Difficulty: Easy peasy, anyone can do it.
And that’s how I put together a chicken pot pie using crescent rolls for the crust. It turned out way better than I expected, and it was a breeze to make!
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