This amazing chicken pot pie with crescent roll crust is exactly what you need when planning a weeknight meal! Using pre-cooked chicken, a roll of refrigerated crescent rolls, cream of chicken soup, and a few other simple ingredients, you can have a cozy meal on the table in 30 minutes!
Chicken pot pie is one of my favorite meals. It is comfort food at its finest and always makes my belly feel full and satisfied.
We have an easy chicken pot pie recipe using pie crust, but when preparing this meal the other day, I realized I did not have pie crust in the fridge.
The only thing I could scrounge up was a can of crescent rolls.
Can You Use Crescent Rolls for Pot Pie Crust?
Since I normally use pie crust, I was curious how crescent rolls would work. I love this type of roll for dipping in gravy, so I figured it would taste good with this creamy chicken pot pie casserole!
Crescent Roll Crust
- Use the entire can of rolls for a pie-like top crust. Roll into a 10-inch disc with a rolling pin.
- Roll out with a rolling pin and use cookie cutters, like circles or leaves or whatever you have to create fun designs for a top crust.
- Or, do what I did and cut them into strips to make a lattice design. This creates just enough flaky dough to cover the creamy filling. This is great for the person who is not a fan of a lot of crust.
Amazing Chicken Pot Pie with Crescent Roll Crust
What I love most about this recipe is it saves so much time in the kitchen, yet tastes like you spent hours creating it.
Chicken pot pie crescent roll crust honestly takes 30 minutes from start to finish. This family favorite dinner is comfort food that will have everyone asking for second helpings. What makes it so easy?
- Having pre-cooked chicken, such as a leftover rotisserie bird, or you can find many options in the freezer section of your local grocery store.
- While in the freezer section- make sure you grab a few bags of frozen mixed vegetables. Use as a side dish, in soups and casseroles like this recipe.
- A can of cream of chicken soup creates the “gravy” part of the filling.
- Add an additional health benefit by using broth, such as chicken bone broth!
How to Assemble Pot Pie with Crescent Crust
Preheat your oven to 350 degrees or whatever temperature your favorite can of crescent rolls call for.
Cook your ingredients according to instructions found below in our handy printable recipe card!
Take your can of rolls and carefully open along the seam of can. Unroll the dough and place two sections on a cutting board. Pinch all the seams together.
I love this Epicurean board and use it for EVERYTHING! It's made out of composite wood and can go in the dishwasher to kill all germs! It's the BEST!
If you have a hardwood cutting board, that is great too! Be sure to season it with butcher block oil to keep it in tip-top shape! Hint: you can use butcher block oil on your wooden spoons and utensils too!
Cut four strips in each section of the dough. This will be your for your lattice top crust.
Pour your pot pie filling into a 9-inch pie plate and smooth out with a spoon.
Place four strips across your filling and fold down two dough strips, about a 1/4 inch to weave the next piece of dough.
Does this look perfect? Of course not! And honestly, who cares?
This crescent roll crust will bake to flaky perfection and by the time a spoon is stuck in to serve it, nobody will notice if it isn't over-under on all the pieces!
Here are some of our favorite kitchen tools to help make this recipe a success:
- Make sure to have a baking dish to hold this lovely meal. Don't have a dish or pie plate? Break out that trusty cast-iron skillet– it works for this recipe too!
- A baking sheet covered in aluminum foil is perfect to set your dish on and also catch any spills that may bubble over. It saves a lot of clean-up in the oven!
- A medium saucepot works great for this too. I like using a 2-quart sized pot. It fits all the ingredients perfectly.
- As I mentioned above, I use my Epicurean cutting board almost every single day. I have a few sizes, but I like to use the board with the 4 rubberized corners- this helps to keep the board still and in one place when I'm chopping or cutting something.
- 2 cups cooked chicken
- 1 can Cream of Chicken Soup
- 1/4 cup water or broth
- 1 small onion, chopped
- 4 Tbsp. butter
- 1 small bag of frozen mixed vegetables
- 1 tube refrigerated crescent rolls
- garlic powder, salt & pepper to taste
- Preheat oven to 375 degrees.
- In a saucepot over medium heat, melt butter. Add chopped onion and cook until soft and translucent.
- Add Cream of Chicken soup, and water or broth. Stir until hot.
- Add frozen vegetables and chopped chicken. Stir until incorporated.
- Add spices.
- Cook until heated through.
- Add cooked filling to a 9-inch pie plate.
- Unroll crescent rolls and separate into 2 rectangles.
- Pinch closed all seams. Cut each rectangle into four dough strips.
- Place four strips on top of the mixture. Turn plate and place the next four dough strips in opposite direction, creating a lattice design.
- Bake in the oven for 25-30 minutes (depending on oven) until filling is bubbly and crust is golden brown.
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Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 436mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 11g