If you’re looking for a comforting, hearty meal that you can whip up in no time, Easy Chicken Pot Pie with Crescent Rolls is the answer. This delightful dish is a cozy blend of tender chicken, fresh vegetables, and creamy sauce, all wrapped in flaky crescent roll dough. It’s perfect for weeknight dinners or when you want to impress your family and friends with minimal effort.
Why We Love This Easy Chicken Pot Pie with Crescent Rolls Recipe
This Easy Chicken Pot Pie with Crescent Rolls offers numerous benefits that make it a go-to meal for busy individuals and families. First, its preparation is incredibly straightforward, requiring just a handful of ingredients that you can easily find at your local grocery store. This recipe combines the convenience of rotisserie chicken and frozen vegetables, making it an excellent option for those pressed for time. Not to mention, the use of crescent rolls as a crust gives it a uniquely delicious twist that sets it apart from traditional pot pies. The flaky texture paired with the rich and creamy filling creates a dish that is satisfying and enjoyable for any palate.
Ingredients about Easy Chicken Pot Pie with Crescent Rolls
For creating this delicious chicken pot pie, ensure you gather the following ingredients:
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 tablespoons butter
- 1 pound cooked, cubed chicken breast
- 1 pound chopped, cooked rotisserie chicken
- 1 (16-ounce) package frozen mixed vegetables
- 1 (15-ounce) can sliced potatoes, drained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- Salt and ground black pepper to taste
How to Make Easy Chicken Pot Pie with Crescent Rolls Directions
Creating your Easy Chicken Pot Pie with Crescent Rolls is a simple process that can be completed quickly. First, preheat your oven to 350 degrees Fahrenheit. This ensures that your pie will cook evenly and turn out perfectly golden brown.
Next, melt 2 tablespoons of butter in a saucepan over medium heat. Once the butter has melted, add the cooked, cubed chicken, the frozen mixed vegetables, and the drained sliced potatoes to the pan. Stir everything together well and cook until it’s warmed through, which usually takes about 5 to 7 minutes.
While your chicken and vegetable mixture is warming, take another pot and warm the cans of cream of chicken and cream of mushroom soups over medium-low heat. Pour in 1/2 cup of milk a little at a time and stir constantly to ensure it blends smoothly. After about 3 minutes, your soup mixture should be hot and ready.
Now, take the warmed soup mixture and pour it over the chicken and vegetables, stirring everything together until well combined. This creamy filling is what makes the pot pie so delicious!
With the filling ready, open the first can of crescent roll dough. Carefully unroll it and fit it into a 9×13-inch baking dish, pinching the seams together to ensure there are no gaps. This will be the base for your pot pie. Pour the chicken and vegetable filling into the dish, spreading it evenly.
Next, using the second can of crescent rolls, unroll the dough again and lay it over the filling like a blanket. If you prefer, you can cut it into strips for a more rustic look or simply lay it over as a whole piece. Cover the dish loosely with aluminum foil to prevent over-browning while it cooks.
Bake your chicken pot pie in the preheated oven for 45 to 50 minutes. Keep an eye on it during the last few minutes to catch it when the crust turns golden brown and delicious.
Once done, take it out of the oven, allow it to cool slightly, and then serve it warm. Each bite will be filled with tender chicken, vibrant veggies, and creamy goodness enveloped by a flaky crust. Enjoy!
How to Serve Easy Chicken Pot Pie with Crescent Rolls
When it comes to serving your Easy Chicken Pot Pie with Crescent Rolls, simplicity is key. You can dish it out right from the baking dish, serving it hot. To elevate your meal, consider pairing it with a light salad or some crusty bread. This adds a fresh crunch that complements the rich flavors of the pot pie beautifully.
You may also want to serve some extra gravy or sauce on the side for those who love a bit of extra creaminess. A sprinkle of fresh herbs like parsley can add a lovely touch of color and freshness on top before serving. Whether it’s for a family dinner or a cozy night in, this dish is sure to impress.
Expert Tips: Easy Chicken Pot Pie with Crescent Rolls
- Cooking Chicken: You can use leftover cooked chicken from previous meals, rotisserie chicken, or even poach chicken specifically for this recipe. Each option contributes its unique flavor.
- Vegetable Variety: Feel free to customize the vegetables in the mixture. Peas, carrots, or corn can be great additions. Just make sure to use frozen or pre-cooked veggies to save on prep time.
- Crescent Roll Tips: Make sure to pinch the seams of the crescent dough well to avoid any leaks during baking. For a more professional finish, you can brush the top with an egg wash for a lovely golden color.
- Adjusting Seasonings: Taste the filling and adjust the salt and pepper according to your preference. It’s always a good idea to season to your liking!
- Baking Time: Oven temperatures can vary, so keep an eye on your pot pie as it bakes. The crust should be golden, but if it starts to brown too much before the cooking time is up, simply cover it loosely with foil.
How to Store Easy Chicken Pot Pie with Crescent Rolls
If you end up with leftovers (which is rare because it’s so delicious), storing your Easy Chicken Pot Pie is simple. Allow the dish to cool completely before wrapping it tightly with plastic wrap or covering it with aluminum foil. Alternatively, you can transfer individual portions to airtight containers for easier reheating.
Store the pot pie in the refrigerator, where it can last for up to 3 days. For longer storage, consider freezing the filling and dough separately. When you are ready to eat, thaw overnight in the fridge, assemble, and bake as directed for a quick and satisfying meal.
Variation of Easy Chicken Pot Pie with Crescent Rolls
This recipe is versatile, so you can play around with various ingredients and flavors.
- Herbs and Spices: Adding dried herbs like thyme, rosemary, or even dill can enhance the flavor profile of your pot pie. Mixing in a teaspoon of garlic powder or onion powder can also elevate the dish.
- Creamy Alternatives: Swap out the cream of mushroom soup for other soup options like cream of celery or even a homemade sauce if you prefer.
- Protein Swaps: While chicken is a classic choice, you could use turkey or even a vegetable filling for a vegetarian option.
- Cheesy Twist: Incorporate shredded cheese into the filling for an extra creamy and gooey experience. Cheddar or mozzarella would work beautifully.
- Mini Pot Pies: Instead of a large dish, consider making individual-sized pot pies using muffin tins or ramekins, which are perfect for serving guests or freezing portions.
FAQ about Easy Chicken Pot Pie with Crescent Rolls
Can I use frozen chicken instead of rotisserie chicken?
Yes, you can use frozen chicken. Just remember to fully cook it first before adding it to your pot pie filling.
How do I make this dish vegetarian?
To make this meal vegetarian, simply leave out the chicken and use vegetable broth instead of cream soups. Fill it with your favorite veggies.
Can I prepare it ahead of time?
Absolutely! You can assemble the pot pie, cover it, and store it in the refrigerator until you are ready to bake it.
What can I serve with chicken pot pie?
This dish pairs well with simple sides like a green salad or bread rolls. You can also have some fruit or a light dessert to round off the meal.
How can I ensure the crust is flaky and doesn’t get soggy?
To ensure the crust is flaky, make sure to pinch the seams of the dough tightly, and consider baking it uncovered for the last few minutes if it looks too gooey.
Enjoy your cooking adventure with this Easy Chicken Pot Pie with Crescent Rolls. It’s sure to become a family favorite!
Easy Chicken Pot Pie
Ingredients
Main ingredients
- 2 cans refrigerated crescent rolls Use 8-ounce cans.
- 2 tablespoons butter Melted for cooking.
- 1 pound cooked, cubed chicken breast Can use rotisserie chicken.
- 1 pound chopped, cooked rotisserie chicken Use for added flavor.
- 1 package frozen mixed vegetables 16-ounce package.
- 1 can sliced potatoes 15-ounce, drained.
- 1 can condensed cream of chicken soup 10.5-ounce can.
- 1 can condensed cream of mushroom soup 10.5-ounce can.
- 1/2 cup milk For soup mixture.
- to taste Salt Adjust to personal preference.
- to taste Ground black pepper Adjust to personal preference.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a saucepan over medium heat.
- Add cubed chicken, frozen vegetables, and drained sliced potatoes to the melted butter and stir until warmed through, about 5-7 minutes.
- In another pot, warm cream of chicken and cream of mushroom soups over medium-low heat and gradually stir in 1/2 cup of milk until smooth.
- Combine the soup mixture with the chicken and vegetables; stir until well mixed.
- Unroll the first can of crescent rolls into a 9x13 inch baking dish and pinch the seams together.
- Pour the chicken and vegetable filling into the dish, spreading evenly.
- Unroll the second can of crescent rolls and lay it over the filling, pinching seams together again. Optionally, you can cut it into strips.
- Loosely cover the dish with aluminum foil.
- Bake in preheated oven for 45 to 50 minutes, checking for doneness towards the end.
- Allow to cool slightly before serving warm.
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