The ultimate guide to making a savory chicken pot pie recipe with flaky crescent rolls

Indulge in the warmth and comfort of a classic dish made easy with our chicken pot pie recipe using crescent rolls. This foolproof recipe combines the flavors of tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky crescent roll crust. Whether you’re looking for a cozy weeknight dinner or a special occasion treat, this chicken pot pie with crescent rolls will surely satisfy your cravings.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) crescent roll dough

Instructions:

1. Prepare the Chicken: In a large skillet over medium heat, cook the chicken breast until browned on both sides. Remove the chicken and shred it.
2. Sauté the Vegetables: In the same skillet, melt the butter and sauté the onion, carrots, and celery until softened.
3. Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute.
4. Add Liquids and Seasonings: Gradually whisk in the chicken broth and milk until smooth. Add the peas, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in Cream of Chicken Soup: Stir in the cream of chicken soup until combined.
6. Add Shredded Chicken: Return the shredded chicken to the sauce.
7. Prepare the Crescent Roll Crust: Unroll the crescent roll dough and separate it into 8 triangles.
8. Assemble the Pot Pie: Pour the chicken mixture into a 9-inch pie plate. Arrange the crescent roll triangles over the filling, overlapping them slightly.
9. Bake: Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Tips:

• For a richer flavor, use homemade chicken broth.
• Add other vegetables to your liking, such as green beans, corn, or potatoes.
• If you don’t have crescent roll dough, you can use puff pastry or pie crust.
• Serve with a side of mashed potatoes or a green salad for a complete meal.

Variations:

• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the sauce for an extra creamy texture.
• Bacon Chicken Pot Pie: Add 1/2 cup of cooked and crumbled bacon to the filling for a smoky flavor.
• Vegetable Chicken Pot Pie: Omit the chicken and add more vegetables, such as broccoli, cauliflower, or zucchini.
• Individual Chicken Pot Pies: Divide the filling among individual ramekins and top with crescent roll dough for personal-sized pies.

Storing and Reheating:

• Storing: Allow the chicken pot pie to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until warmed through. You can also reheat the entire pie in a preheated oven at 325°F (165°C) for 15-20 minutes, or until warmed through.

Health Benefits:

• Protein: Chicken is a lean source of protein, essential for muscle growth and repair.
• Vegetables: Carrots, celery, and peas provide vitamins, minerals, and antioxidants.
• Fiber: Crescent roll dough contains some fiber, which can aid in digestion.

Basics You Wanted To Know

• Can I use rotisserie chicken instead of cooking my own? Yes, you can use 1 cup of shredded rotisserie chicken.
• How do I make my own crescent roll dough? Crescent roll dough can be made from scratch, but it’s a time-consuming process. We recommend using store-bought dough for convenience.
• What can I do if I don’t have a pie plate? You can use a 9-inch round or square baking dish.
• Can I freeze chicken pot pie? Yes, you can freeze the unbaked chicken pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.
• How can I make a gluten-free chicken pot pie? Use gluten-free crescent roll dough or make your own gluten-free pie crust.