If you’re looking for the ultimate comfort food that’s quick, easy, and packed with flavor, this easy chicken pot pie recipe with crescent rolls is just the thing.
It has everything you love about classic chicken pot pie—tender chicken, creamy filling, and hearty vegetables—but with a flaky crescent roll crust instead of traditional pie dough. That means less time in the kitchen and more time enjoying a warm, home-cooked meal with your family.
This dish is perfect for weeknights when you need something hearty but hassle-free. Plus, it’s a great way to use up leftover chicken or turkey after the holidays.
Let’s get started!
Why You’ll Love This Recipe
- Quick and easy – No homemade pie crust needed! Crescent rolls make this a breeze.
- Family-friendly – Creamy, comforting, and picky-eater-approved.
- Great for leftovers – Use up that extra chicken or turkey from last night’s dinner.
- Customizable – Add your favorite veggies or swap in different seasonings to make it your own.
Ingredients You’ll Need
For the Filling
- 3 tablespoons butter – Adds richness and flavor.
- 1 medium onion, chopped – The base of any good pot pie filling.
- 2 stalks celery, chopped – Adds a little crunch and freshness.
- 2 medium carrots, chopped – Slightly sweet and full of nutrients.
- ½ cup frozen peas – A must-have in chicken pot pie.
- 4 cloves garlic, minced – Enhances the overall flavor.
- 2 cups cooked and shredded chicken or turkey – A great way to use leftovers.
- ¼ cup all-purpose flour – Helps thicken the filling.
- 1 ½ cups chicken broth – Gives the filling its rich, savory base.
- ¾ cup heavy cream – Makes everything smooth and creamy.
Seasonings
- ½ teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon seasoned salt
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- Black pepper, to taste
For the Crust
- 1 (8 oz) tube of crescent roll dough – The star of this recipe!
How to Make Easy Chicken Pot Pie Recipe with Crescent Rolls
1. Preheat the Oven
Set your oven to 375°F and lightly grease an 11x7-inch baking dish or a deep-dish pie pan.
2. Cook the Vegetables
In a large skillet over medium-high heat, melt the butter. Add onion, celery, carrots, and peas, cooking for about 5-7 minutes until they start to soften.
Stir in the garlic and cook for another minute until fragrant.
3. Make the Filling
Add the shredded chicken and mix well.
Sprinkle the flour over the mixture and stir until everything is evenly coated. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until it thickens slightly.
4. Add Seasoning and Cream
Mix in the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and black pepper.
Finally, stir in the heavy cream and let everything cook for another 2-3 minutes until the filling is thick and creamy.
5. Assemble the Pot Pie
Pour the filling into your prepared baking dish.
Unroll the crescent roll dough and lay it over the top. If you’re using a round pie dish, you can overlap the crescent rolls in a pizza-style pattern. For a rectangular dish, lay them flat across the top.
6. Bake Until Golden
Place the dish in the oven and bake for 12-15 minutes or until the crescent rolls are golden brown and cooked through.
Let it cool for a few minutes before serving.
Tips for the Best Chicken Pot Pie
- Brush the crescent rolls with melted butter before baking for an even more golden and crispy top.
- If using a deep dish pie plate, make sure the overlapping dough in the center is fully cooked before removing it from the oven.
- For a shortcut, stir in a can of cream of chicken soup for a richer, creamier filling.
- To make it healthier, swap heavy cream for half-and-half or even milk.
Variations and Substitutions
Chicken Pot Pie with Crescent Rolls and Frozen Vegetables
If you’re short on time, use a bag of frozen mixed vegetables instead of chopping fresh ones. Just toss them in when you add the chicken.
Mini Chicken Pot Pies with Crescent Rolls
Want an even more fun version? Use a muffin tin to make individual servings. Press the crescent roll dough into each cup, add the filling, and top with another layer of dough.
Chicken Pot Pie with Crescent Rolls and Cream of Chicken Soup
For an even richer filling, mix one can of cream of chicken soup into the filling before baking.
Healthy Chicken Pot Pie with Crescent Rolls
To lighten things up, use low-fat crescent rolls, swap in milk instead of cream, and add more veggies for extra nutrition.
Serving and Storage
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F until heated through.
FAQ
Yes! Crescent rolls are a great substitute for traditional pie dough. They're buttery, flaky, and cook up in a fraction of the time.
Since this recipe doesn't have a bottom crust, there's no need to worry about sogginess. However, letting the filling cool slightly before adding the crescent rolls ensures they bake evenly.
Absolutely! Puff pastry will give you a flakier, more delicate crust. You may need to bake it for a few extra minutes until golden brown.
Cooking the flour with butter before adding the broth is key. Letting the mixture simmer for a few minutes before adding the cream ensures the perfect thickness.
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Easy Chicken Pot Pie Recipe with Crescent Rolls
Equipment
- 1 Large skillet – For cooking the filling
- 1 Mixing spoon – To stir the ingredients
- 1 Measuring cups and spoons – For accurate ingredient portions
- 1 Baking dish (11x7-inch or deep-dish pie pan) – To bake the pot pie
- 1 Knife and cutting board – For chopping vegetables
Ingredients
- For the Filling:
- 3 tablespoons butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- ½ cup frozen peas
- 4 cloves garlic minced
- 2 cups cooked and shredded chicken or turkey
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- Seasonings:
- ½ teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon seasoned salt
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- Black pepper to taste
- For the Crust:
- 1 8 oz tube of crescent roll dough
Instructions
- Preheat the oven to 375°F and lightly grease an 11x7-inch baking dish or a deep-dish pie pan.
- Cook the vegetables: In a large skillet, melt the butter over medium-high heat. Add onion, celery, carrots, and peas and sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
- Make the filling: Stir in the shredded chicken. Sprinkle flour over the mixture, stirring to coat everything evenly. Cook for 2 minutes.
- Add broth and seasonings: Slowly pour in the chicken broth, stirring continuously. Let simmer for 2-3 minutes until slightly thickened. Mix in thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and black pepper.
- Add the cream: Stir in the heavy cream and cook for another 2-3 minutes until the filling is thick and creamy. Remove from heat.
- Assemble the pot pie: Pour the filling into the prepared baking dish. Unroll the crescent roll dough and lay it over the top. If using a round dish, overlap the crescent rolls in a pizza-style pattern.
- Bake: Place the dish in the oven and bake for 12-15 minutes, or until the crescent rolls are golden brown and fully cooked.
- Cool and serve: Let the pot pie rest for a few minutes before serving.
- Recipe Notes
- Brush the crescent rolls with melted butter before baking for extra crispiness.
- If using a deep-dish pie plate, check that the center of the dough is fully cooked before removing from the oven.
- Swap heavy cream for half-and-half or milk to lighten up the recipe.
- If short on time, use a bag of frozen mixed vegetables instead of fresh ones.
- For extra creaminess, mix in 1 can of cream of chicken soup before baking.
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