Transform chicken pot pie with a cricspy crescent roll crust

Indulge in the ultimate comfort food experience with our tantalizing chicken pot pie recipe made with crescent rolls. This culinary masterpiece combines tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky, golden-brown crust that will melt in your mouth.

Ingredients

Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Crust:

• 1 package (8 ounces) crescent roll dough

Instructions

1. Prepare the Filling:

• In a large bowl, combine the shredded chicken, carrots, celery, onion, cream of chicken soup, milk, thyme, salt, and black pepper. Stir until well combined.

2. Assemble the Pie:

• Preheat oven to 375°F (190°C).
• Unroll the crescent roll dough and separate it into triangles.
• Grease a 9-inch pie plate.
• Line the bottom of the pie plate with half of the crescent roll triangles, overlapping them slightly.
• Pour the chicken filling into the crust.
• Top with the remaining crescent roll triangles, pinching the edges to seal.

3. Bake:

• Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

4. Rest and Serve:

• Let the chicken pot pie rest for 10 minutes before slicing and serving.

Tips for a Perfect Crust

• Use cold crescent roll dough for a flakier crust.
• Brush the crust with melted butter before baking for a golden-brown shine.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil.

Variations

• Add cheese: Sprinkle shredded cheddar or mozzarella cheese over the filling before baking.
• Use a different vegetable: Swap out the carrots, celery, or onion for other vegetables like peas, corn, or green beans.
• Make it a creamy pot pie: Add 1/2 cup of heavy cream to the filling for a richer, creamier texture.

Finishing Touches

• Serve with a side of mashed potatoes or a green salad.
• Garnish with fresh parsley or chives for a pop of color and flavor.

The Secret to a Savory Filling

• Use flavorful chicken broth or stock to make the cream of chicken soup.
• Sauté the vegetables in a little butter or oil before adding them to the filling.
• Season the filling generously with herbs and spices to enhance the flavor.

The Art of Perfect Flaky Crust

• Avoid overworking the dough, as this can result in a tough crust.
• Use a sharp knife or pizza cutter to cut the dough into triangles.
• Overlap the crescent roll triangles slightly to create a sturdy crust.

Final Thoughts

This chicken pot pie recipe made with crescent rolls is the epitome of comfort food. Its tender filling, flaky crust, and versatility make it a perfect dish for any occasion. Whether you’re looking for a cozy dinner or a special treat, this recipe is sure to satisfy your cravings.

FAQ

Q: Can I use other types of dough for the crust?
A: Yes, you can use puff pastry dough or pie crust dough instead of crescent roll dough.

Q: Do I need to cook the chicken before adding it to the filling?
A: Yes, the chicken should be cooked and shredded before it is added to the filling.

Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can assemble the chicken pot pie up to 24 hours ahead of time. Store it in the refrigerator until ready to bake.