Chicken Pot Pie with Crescent Rolls (Dinner in 30 Minutes!)

My family loves this Chicken Pot Pie With Crescent Rolls recipe. It’s an easy chicken pot pie made with a flaky crescent roll crust for a quick and delicious shortcut! This recipe combines rich, creamy filling with tender chunks of chicken, hearty vegetables, and a warm, flaky crust. You’ll never want to make pot pie any other way!

Chicken Pot Pie With Crescent Rolls

We all need super quick and hearty meals that we can get on the table without a ton of effort or time. This is is definitely one of those recipes!

This crescent roll chicken pot pie is a classic recipe with a delicious twist. It is made with simple ingredients and perfect for a nice family dinner.

It’s an easy recipe that brings all the flavors of a traditional pot pie without the fuss of making a pie crust from scratch.

My sweet reader Barbara shared a recipe for Crescent Turkey Casserole with me, and I just love it—especially when I make it with chicken! It’s too good not to share, so I had to pass it along to y’all.

It’s similar to my Chicken Cobbler recipe, but is simpler to make because we’re just using crescent rolls!

Why You’ll Love Chicken Pot Pie with Crescent Rolls

• Simple Ingredients: This recipe uses simple ingredients that are store bought. No need to chop veggies, or roll out a pie crust.
• Versatility: This dish can be made with leftover chicken, pre-cooked chicken, shredded rotisserie chicken, or leftover turkey.
• Ease of Cooking: Using leftover chicken, frozen veggies, chicken bouillon, and refrigerated crescent rolls makes this recipe come together quickly. It’s great for a busy weeknight meal.
• Great for Picky Eaters: Kids love this recipe. It’s a wonderful way to sneak in extra veggies too!
• Comfort Food: Chicken pot pie is a classic comfort food that is perfect for a cold or rainy day, and everyone loves it.

Ingredients for Chicken Pot Pie with Crescent Rolls

• Mayonnaise: This adds a creamy texture to your chicken pot pie filling. It helps make the sauce rich and smooth, giving you a delicious creamy filling we all love in a classic comfort food dish.
• All-Purpose Flour: A little bit of flour thickens the sauce, turning it into a creamy sauce that holds the filling together.
• Chicken Bouillon Granules: Adding boullion granules gives your pot pie delicious chicken flavor.
• Black Pepper: Just a pinch adds a little spice and warmth to the dish. You can add more if you like, or sprinkle extra on top before serving for even more flavor.
• Milk: Milk helps blend everything together into a smooth mixture. I like to use whole milk for the rich flavor.
• Frozen Mixed Vegetables: A great way to save time is to use a bag of frozen vegetables from the grocery store. They add color, texture, and a variety of flavors. You’ll need to thaw them first so your filling doesn’t get watery.
• Chopped Chicken (or Turkey): Use pre-cooked chicken, like rotisserie chicken, leftover chicken breasts, or even leftover turkey.
• Tube of Crescent Rolls: The original crescent rolls in a tube give this dish its flaky crescent roll dough.

How to Make Chicken Pot Pie with Crescent Rolls

1. Heat Oven: Preheat your oven to 375°F.
2. Make the Sauce: In a saucepan over medium heat, mix together the mayonnaise, flour, chicken bouillon, and black pepper until smooth. Slowly pour in the milk, stirring the whole time. Bring it to a boil and keep stirring until the sauce thickens up – about 2 minutes.
3. Add the Filling: Toss in the mixed vegetables and chicken and stir until everything is heated through. Add a little garlic powder and more salt and pepper if you like.
4. Prepare Baking Dish: Grease an 8-inch square casserole dish with cooking spray so nothing sticks. Pour in the chicken mixture and spread it out evenly.
5. Add the Crescent Dough: Unroll your original crescent rolls and separate them into 8 triangles. Lay them gently on top of the filling, making sure to cover the top as best as you can.
6. Bake: Pop the dish in the oven and bake for 15-20 minutes, or until the top is golden brown and the casserole is heated all the way through.
7. Serve: Serve it straight from the dish, hot at the dinner table.

Other hearty recipes you’ll love:

• Old Fashioned Chicken and Rice Casserole
• Biscuit Casserole
• Broccoli Cheese Casserole
• Squash Casserole
• Cabbage Casserole

Recipe Variations

• Cheesy Chicken Pot Pie: Add shredded cheddar or mozzarella to the chicken mixture for a gooey, cheesy twist.
• Turkey Pot Pie: Use leftover turkey instead of chicken. This is a great way to use up your herb roasted turkey leftover from Thanksgiving!
• Herb-Flavored Crust: Brush the dough with melted butter mixed with garlic powder and dried herbs like thyme, parsley, or rosemary for an herb-flavored crust.
• Mini Chicken Pot Pies: Make individual chicken pot pies by using a muffin tin. Just press the crescent dough into each cup, fill with the chicken pot pie filling, and top with another piece of dough for a fun, individual serving option.

Ways to Serve Chicken Pot Pie with Crescent Rolls

• With a Side Salad: This pairs great with a fresh side salad.
• Serve with Mashed Potatoes: Serve this up with some creamy mashed potatoes for extra comfort food.
• Quick Lunch: Reheat the leftovers for a quick and easy lunch.

How to Store Leftovers

Make sure the casserole has cooled off, then cover your dish tightly with plastic wrap. You can also transfer the leftovers to an airtight container.

Store the leftovers in the fridge, and it’ll stay fresh for up to 3 days.  When you’re ready to eat it again, just reheat it in the oven or microwave until it’s warm and the flaky crust is crisp.

Print Pin

Chicken Crescent Pot Pie

Ingredients

• 1/2 cup mayonnaise
• 2 tbsp all purpose flour
• 1 tsp chicken bouillon granules
• 1/8 tsp black pepper
• 3/4 cup milk
• 10oz bag frozen mixed vegetables (thawed)
• 1.5 cups chopped chicken (or turkey)
• 1 4oz tube crescent rolls
• salt and pepper to taste (optional)

Instructions

• Preheat oven to 375 degrees.
• In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Season with garlic powder - and salt and pepper if desired. Transfer to a greased 8-in. square baking pan.
• Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.