Easy Chicken Pot Pie
A comforting and hearty chicken pot pie wrapped in flaky crescent roll dough, filled with tender chicken, fresh vegetables, and a creamy sauce.
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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Notes
Serve with a light salad or crusty bread. Consider adding fresh herbs like parsley on top before serving. For a variations, try different soups or cheeses in the filling.