We love nothing more than diving into a classic chicken pot pie, that ultimate comfort food with roots in hearty American kitchens. Our twist on this timeless favorite swaps in a flaky crescent roll crust for a quicker, easier prep that doesn’t skimp on flavor or satisfaction.
It’s perfect for busy weeknights when you crave something warm and homemade. We’ll guide you through creating this SEO-friendly recipe that’s as delicious as it is simple, bringing everyone to the table with smiles.
Ingredients
For our Chicken Pot Pie Recipe With Crescent Roll Crust, we select high-quality ingredients to create a flavorful, comforting meal that’s quick to prepare. Below, we list them in the order they’re typically used, with prep specifics noted for accuracy.
For the Filling
- 2 cups cooked chicken, shredded (we recommend using rotisserie chicken for added flavor and ease)
- 1 medium onion, finely chopped (prepare by dicing into small pieces for even cooking)
- 2 medium carrots, sliced into 1/4-inch rounds (fresh carrots ensure a crisp texture)
- 2 celery stalks, chopped into 1/2-inch pieces (this adds a subtle crunch to the mix)
- 1 cup frozen peas, thawed (no need to cook beforehand for simplicity)
- 2 cloves garlic, minced (fresh garlic enhances the savory profile)
For the Sauce
- 3 tablespoons unsalted butter (melted in the pan as the first step)
- 1/4 cup all-purpose flour (used to thicken the sauce smoothly)
- 2 cups chicken broth (low-sodium for better flavor control)
- 1 cup whole milk (adds creaminess; we suggest warming it slightly for even blending)
- 1 teaspoon dried thyme (for an herby note that complements the chicken)
- 1/2 teaspoon salt (adjust to taste based on broth used)
- 1/4 teaspoon black pepper, freshly ground (boosts the overall seasoning)
For the Crust
- 1 can (8 ounces) refrigerated crescent roll dough (unroll and separate just before topping the pie for a flaky result)
Instructions
Now that we have our fresh ingredients lined up, we’re excited to walk you through crafting our flavorful Chicken Pot Pie with Crescent Roll Crust. Each step is designed for simplicity and delicious results, ensuring your family enjoys a hearty, homemade meal.
Prepare the Ingredients
Before we start cooking, let’s get everything prepped for efficiency. Begin by chopping 1 medium onion into fine pieces, slicing 2 medium carrots into 1/4-inch rounds, and dicing 2 celery stalks for a crisp texture. Next, measure out 2 cups of shredded rotisserie chicken to ensure it’s ready for the filling, and thaw 1 cup of frozen peas if needed. Mince 2 garlic cloves for a punch of aroma, and gather 4 tablespoons of unsalted butter, 1/4 cup of all-purpose flour, 2 cups of chicken broth, 1 cup of whole milk, 1 teaspoon of dried thyme, and salt and black pepper to taste. This preparation sets the stage for a seamless process, highlighting the fresh veggies and herbs that make our Chicken Pot Pie Recipe with Crescent Roll Crust truly irresistible.
Cook the Filling
With ingredients prepped, we shift to building the heart of the dish—the savory filling. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter until it foams, then add the chopped onion, sliced carrots, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and release a fragrant, earthy scent that fills the kitchen. Sprinkle in 1/4 cup of all-purpose flour and stir vigorously for 1 minute to form a roux, creating a smooth base. Gradually pour in 2 cups of chicken broth and 1 cup of whole milk, whisking constantly to avoid lumps until the mixture thickens to a creamy consistency. Fold in the 2 cups of shredded rotisserie chicken, 1 cup of thawed peas, 1 teaspoon of dried thyme, and season with salt and black pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld into a comforting, hearty blend that promises the classic taste of our Chicken Pot Pie with Crescent Roll Crust.
Assemble the Pot Pie
Now it’s time to layer everything for baking. Transfer the cooked filling into a 9-inch pie dish or baking pan, spreading it evenly to create a uniform base. Unroll 1 can of refrigerated crescent roll dough and carefully press it over the top of the filling, sealing the edges to the dish for a flaky, golden crust. Use your fingers to pinch any seams together, ensuring the dough fully covers the surface without gaps. This step transforms the simple ingredients into an inviting, ready-to-bake Chicken Pot Pie with Crescent Roll Crust that locks in all the savory goodness.
Bake the Crust
Preheat your oven to 375°F for optimal results, guaranteeing a crisp finish. Place the assembled pot pie on the middle rack and bake for 20-25 minutes, or until the crescent roll crust turns a beautiful golden brown and puffs up with a flaky texture. Keep an eye on it to prevent over-browning—rotate the pan halfway through for even heat distribution. Once done, the crust will emerge irresistibly crisp, complementing the warm, creamy filling in our signature Chicken Pot Pie with Crescent Roll Crust.
Required Tools and Equipment
To prepare our Chicken Pot Pie Recipe with Crescent Roll Crust efficiently and safely, we rely on a few essential tools and equipment. These items help streamline the process from chopping vegetables to baking the flaky crust, building on the step-by-step instructions we’ve already outlined.
We categorize the required tools below for easy reference, emphasizing those that are crucial for accuracy and safety:
- Cutting board and sharp knife: For chopping onions, carrots, celery, and garlic quickly and precisely, ensuring even cooking in the filling.
- Measuring cups and spoons: To measure ingredients like chicken broth, milk, and seasonings accurately, which is key to achieving the perfect creamy consistency.
- Large skillet or saucepan (at least 10 inches): Ideal for sautéing vegetables and creating the roux, allowing for even heat distribution and preventing sticking.
- Mixing bowl (medium-sized): Used to combine the shredded chicken, peas, and other filling components before transferring to the baking dish.
- 9×13 inch baking dish: Essential for layering the filling and topping it with crescent roll dough, providing the right size for even baking and a golden-brown crust.
- Oven: Must be preheated to 375°F as specified in our recipe, ensuring the crust bakes to flaky perfection.
- Spatula or wooden spoon: For stirring the mixture during cooking, helping to incorporate ingredients smoothly without damaging cookware.
- Oven mitts: Critical for safely handling the hot baking dish when removing it from the oven, protecting us during the final steps.
By having these tools ready, we make our Chicken Pot Pie Recipe with Crescent Roll Crust preparation straightforward and enjoyable, minimizing any potential kitchen mishaps.
Make-Ahead Instructions
To make our Chicken Pot Pie Recipe with Crescent Roll Crust even more convenient for busy weeknights, we can prepare components in advance without sacrificing that flaky, golden crust or the creamy, savory filling. This approach allows us to streamline assembly and enjoy a comforting meal with minimal effort on the day of serving.
Preparing the Filling Ahead
We recommend making the filling up to 2 days in advance to lock in its rich, aromatic flavors from the shredded rotisserie chicken, sautéed vegetables, and creamy sauce. Follow these steps:
- Step 1: After cooking the filling as outlined in our instructions, let it cool completely to room temperature. This prevents condensation and keeps the texture smooth and velvety.
- Step 2: Transfer the cooled filling to an airtight container. For optimal freshness, stir in the peas and other vegetables just before storing to maintain their crisp, vibrant quality.
- Step 3: Refrigerate the container for up to 48 hours. If freezing for longer storage (up to 1 month), use a freezer-safe container and label it with the date.
Assembling the Pot Pie in Advance
For a hassle-free bake, we can assemble the entire pot pie ahead of time and store it until ready to cook.
- Step 1: Layer the prepared filling into your 9×13 inch baking dish as described, then top it with the refrigerated crescent roll dough. Avoid baking at this stage to prevent the crust from becoming soggy.
- Step 2: Cover the assembled dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours, or freeze for up to 1 month. Freezing ensures the crust stays flaky while preserving the filling’s hearty essence.
- Step 3: When ready to bake, thaw in the refrigerator overnight if frozen. Preheat your oven to 375°F, remove the covering, and bake as per the original instructions until the crust is golden and irresistibly crisp.
Storage Tips for Best Results
To maintain the dish’s mouthwatering aroma and texture, we suggest these guidelines:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days for filling; up to 24 hours for assembled pie | Store in airtight containers; reheat filling gently on the stove to restore creaminess. |
| Freezing | Up to 1 month | Cool completely before freezing; thaw slowly in the fridge to avoid texture changes. |
By following these make-ahead strategies, we ensure our Chicken Pot Pie Recipe with Crescent Roll Crust remains a quick, flavorful option that brings comfort to our table anytime.
Conclusion
We’ve loved sharing this twist on chicken pot pie with its simple crescent roll crust. It’s a game-changer for quick family dinners that still deliver that cozy comfort.
By using everyday ingredients and easy steps, we’ve made it accessible for anyone to whip up a satisfying meal. We’re confident you’ll enjoy this hearty dish as a new favorite in your kitchen rotation.
Frequently Asked Questions
What is Chicken Pot Pie with Crescent Roll Crust?
Chicken Pot Pie with Crescent Roll Crust is a modern twist on a classic comfort food, featuring a creamy filling of rotisserie chicken and veggies topped with a flaky crescent roll dough. This easy recipe is perfect for busy weeknights, offering rich flavors in less time than traditional versions.
What ingredients are needed for this recipe?
You’ll need shredded rotisserie chicken, chopped onions, carrots, celery, peas, garlic, unsalted butter, flour, chicken broth, milk, thyme, salt, pepper, and refrigerated crescent roll dough. These simple, high-quality ingredients create a flavorful filling and a golden crust.
How do I make Chicken Pot Pie with Crescent Roll Crust?
Start by prepping and sautéing veggies, then make a roux with butter and flour, add broth, milk, and seasonings for the sauce, mix in chicken and peas. Layer in a baking dish, top with crescent roll dough, and bake at 375°F until golden brown. Total time is about 45-60 minutes.
What tools are required to prepare this recipe?
You’ll need a cutting board and knife for chopping, measuring cups and spoons for accuracy, a skillet for cooking the filling, a mixing bowl, a 9×13 baking dish, a spatula for stirring, and oven mitts. These basics ensure a safe and efficient process.
Can I make this recipe ahead of time?
Yes, prepare the filling up to 2 days in advance and store it in an airtight container. Assemble the full pie and refrigerate for up to 24 hours or freeze for up to 1 month. Add peas just before storing to keep textures fresh, making it ideal for quick meals.
How should I store leftovers of Chicken Pot Pie?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the oven at 350°F until warmed through to maintain the flaky crust and flavors. This keeps the dish tasty and convenient for later.