How to Make Easy Chicken Pot Pie with Crescent Rolls (Step-by-Step Guide for Busy Cooks)

How to Make Easy Chicken Pot Pie with Crescent Rolls (Step-by-Step Guide for Busy Cooks)
How to Make Easy Chicken Pot Pie with Crescent Rolls (Step-by-Step Guide for Busy Cooks)

Okay, so today I decided to whip up something warm and comforting because, you know, adulting is hard and sometimes you just need that hug in the form of food. I went with a chicken pot pie, but not just any pot pie – an easy-peasy one with crescent rolls. Yeah, you heard that right, crescent rolls!

Get Started!

First things first, I gathered all my ingredients. I already had some leftover cooked chicken from last night’s dinner. I shredded about 2 cups of it. Then, I grabbed a bag of frozen mixed veggies – the usual suspects like peas, carrots, corn, and green beans. About a cup of those would do.

Next up, I opened a can of cream of chicken soup. I know, I know, some people turn their noses up at canned soup, but hey, it works like a charm in this recipe. And because I like things a bit saucy, I poured in about half a cup of milk. Finally, the star of the show – a can of crescent roll dough.

How to Make Easy Chicken Pot Pie with Crescent Rolls (Step-by-Step Guide for Busy Cooks)

Let’s Cook!

With everything ready, I preheated my oven to whatever the crescent roll package said – I think it was 375°F. While that was heating up, I mixed the chicken, veggies, soup, and milk in a big bowl. I just dumped everything in and stirred it up until it was all nicely combined.

Then, I grabbed a baking dish – I used a 9×13 inch one – and unrolled half of the crescent roll dough. I laid it flat on the bottom of the dish, pinching the seams together to make one big sheet. Next, I poured the chicken mixture over the dough.

After that, I unrolled the rest of the crescent roll dough and placed it on top of the chicken mixture, again pinching the seams. I poked a few holes in the top with a fork to let the steam escape. Into the oven it went!

The End!

I baked it for about 20-25 minutes, or until the top was all golden brown and the filling was bubbly. Man, the smell was amazing! I let it cool for a few minutes before scooping out a big portion. The crust was flaky, the filling was creamy and savory, and it was just the perfect comfort food. It’s definitely a keeper! I mean, seriously, who can say no to a warm, comforting, and super easy chicken pot pie? It is really not that hard, so what are you waiting for? Try it and enjoy it!

Post Comment