Chicken Pot Pie with Crescent Rolls – A Cozy, Creamy, and Comforting Delight
Chicken Pot Pie with Crescent Rolls delivers creamy comfort in every bite. Tender chicken, vegetables, and savory sauce come together under a golden, buttery crust. Quick to assemble and baked to perfection, it’s a satisfying meal perfect for family gatherings or weeknight dinners.
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.