Indulge in comfort: effortless chicken pot pie recipe with homemade crescent roll crust

Indulge in the comforting flavors of classic chicken pot pie, now wrapped in a flaky, buttery crescent roll crust. This easy-to-follow chicken pot pie recipe crescent rolls will become a family favorite, offering a warm and satisfying meal in just a few simple steps.

Ingredients:

For the Filling:

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 can (8 ounces) crescent roll dough

Instructions:

Prepare the Filling:
1. Season the chicken breast with salt and pepper. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
3. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
4. Stir in the peas, corn, flour, chicken broth, milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
5. Shred the cooked chicken and add it back to the sauce.

Assemble the Pot Pies:
1. Preheat oven to 375°F (190°C).
2. Unroll the crescent roll dough and separate into 4 rectangles.
3. Divide the chicken pot pie filling evenly among the rectangles.
4. Fold the corners of the dough over the filling, pressing to seal.
5. Place the pot pies on a baking sheet and bake for 15-20 minutes, or until the crust is golden brown.

Variations:

• Vegetable Medley: Add your favorite vegetables to the filling, such as green beans, broccoli, or mushrooms.
• Creamy Sauce: For a richer sauce, add 1/2 cup of heavy cream to the filling.
• Cheesy Crust: Sprinkle grated Parmesan or cheddar cheese over the crust before baking for an extra burst of flavor.

Tips:

• Use rotisserie chicken for a quick and easy shortcut.
• If you don’t have a skillet, you can cook the chicken and vegetables in a Dutch oven or large saucepan.
• Make the filling ahead of time and store it in the refrigerator overnight to save time on assembly.
• If the crust starts to brown too quickly, cover the pot pies with aluminum foil.

Serving Suggestions:

Serve the chicken pot pie crescent rolls with a side of mashed potatoes, green salad, or crusty bread.

The Perfect Comfort Food

This chicken pot pie recipe crescent rolls offers the perfect balance of comfort and convenience. The flaky crust and savory filling create a dish that will warm your soul on chilly evenings or make a special occasion even more memorable.

Top Questions Asked

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: How can I make the filling thicker?
A: Add 1-2 tablespoons of cornstarch to the filling and cook until thickened.

Q: Can I freeze the chicken pot pie crescent rolls?
A: Yes, you can freeze the unbaked pot pies for up to 3 months. Thaw overnight in the refrigerator before baking.