Chicken Pot Pie with Crescent Rolls is the perfect meal to bring warmth and comfort to your table. This easy-to-make dish features tender chunks of chicken, mixed vegetables, and a creamy sauce all wrapped in buttery, flaky crescent rolls. It’s a modern twist on the classic chicken pot pie, offering the same rich flavors in a simplified, convenient form.
Chicken Pot Pie with Crescent Rolls :
With its golden crust and hearty filling, this recipe is ideal for busy weeknights or family dinners. It combines homestyle cooking with effortless preparation, making it a favorite for anyone craving cozy comfort food without the fuss.
History of Crescent Rolls :
Chicken pot pie traces its origins back to ancient Greece and Rome, where meat-filled pastries were popular. The American version became a staple in the 19th century, showcasing local ingredients and creamy sauces. The crescent roll adaptation gained popularity in the late 20th century as home cooks sought quicker, more convenient versions of traditional dishes. Using refrigerated crescent dough offered a time-saving yet delicious solution that has since become a beloved classic.
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Chicken Pot Pie with Crescent Rolls – A Cozy, Creamy, and Comforting Delight
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 can cream of chicken soup (10.5 oz)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ cup milk
- 1 can refrigerated crescent roll dough
- Salt and pepper to taste
- 1 tbsp butter, melted (for brushing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a bowl, combine chicken, cream of chicken soup, vegetables, milk, salt, and pepper. Mix well.
- Unroll half of the crescent dough and press it into the bottom of the dish, sealing seams.
- Spoon the chicken mixture evenly over the dough.
- Cover with the remaining crescent dough, sealing edges to form the top crust.
- Brush with melted butter for a golden finish.
- Bake for 25–30 minutes or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
- Use rotisserie chicken for convenience and flavour.
- Substitute cream of mushroom soup for a richer taste.
- Add sautéed onions or garlic for extra depth.
- Use low-fat milk and soup for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
Tips for Chicken Pot Pie:
- Let the pie rest for 5 minutes before cutting.
- For a golden top, brush with egg wash instead of butter.
- Add herbs like thyme or parsley for freshness.
- Line the bottom crust with cheese for extra flavour.
- Serve with a side salad or mashed potatoes for a complete meal.
FAQ’s for Rolls :
Q: Can I make Chicken Pot Pie ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.
Q: Can I freeze Chicken Pot Pie with Crescent Rolls?
Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw and bake when ready.
Q: Can I use canned chicken?
Yes, canned chicken works well for a quick version.
Q: What vegetables can I use?
Any combination of peas, carrots, corn, or green beans works great.
Q: How can I make it vegetarian?
Replace chicken with sautéed mushrooms or tofu and use cream of mushroom soup.
Conclusion:
Chicken Pot Pie with Crescent Rolls is the ultimate comfort meal—simple, creamy, and satisfying. With its flaky crust and savory filling, this dish combines the best of tradition and convenience. Whether for family dinners or cozy nights in, it’s a guaranteed crowd-pleaser.