Crescent Roll Chicken Pot Pie puts a delicious twist on traditional pot pie. With the flakiness of the crescent rolls and the creaminess of the chicken & veggie filling, you might need to make a double recipe!
Chicken Pot Pie with Crescent Rolls turns this delicious comfort food into a handheld dinner idea that kids love! Crescent Roll Chicken Pot Pie is made with rotisserie chicken, frozen veggies, and packaged crescent rolls, this dinner comes together quickly.
My favorite part about this dish is how simple and fast the recipe takes to make. In under 35 minutes, I can prep, bake, and serve a hot meal to my family.
The recipe can be cooked in one dish and then everyone can grab an individual pot pie. My kids love that they can hold the mini chicken pot pies while they eat. Best handheld comfort food in my opinion!
Table of Contents
How To Make
Over medium heat, melt the butter. Then, add the flour and whisk together until combined.
Next, slowly pour in the chicken broth a little at a time. I typically add 2-3 TBSP at a time while whisking.
PRO TIP: Mixing fat, flour, and liquid together over heat makes a roux. The purpose of a roux is to create the thick & creamy filling of pot pie that we all love & enjoy.
Next, slowly pour in the milk and continue to whisk until the filling has a thick creamy texture.
Then, add in the spices to enhance the flavor of the dish. I often use salt, pepper, and celery seed. If you don’t have celery seed at home, you can leave this ingredient out.
Time to add the chicken and vegetables. I use canned or rotisserie chicken because I try to find ways to keep dinner quick and easy. You could also cook a whole chicken in the slow cooker to shred and add to this dish.
Stir the chicken and veggies into the filling until combined.
**If you need to prepare these gluten-free use gluten-free puff pastry dough in place of the crescent rolls.
This is a perfect time for a taste test! I always taste the filling before adding to the crescent rolls to make sure the flavor is what I am looking for. Tweak the seasoning if needed.
Gently stretch the crescent roll on the widest part and fill with 1-2 tbsp. chicken mixture.
Fold the dough sides over the chicken mixture, then fold the other end over the mixture, sealing shut. Continue until all crescents are filled.
Place into an oven-safe skillet. I love using my cast iron skillet for this recipe because it allows the crescents to be crispy & golden on the top and bottom.
Bake for 18-20 minutes or until crescents are golden brown.
Once the crescent roll chicken pot pie pockets are golden brown, it is time to serve! This recipe is best served hot straight from the oven.
Tips and Tricks
Chicken pot pie is indeed a delicious comfort food, and turning it into a handheld dinner idea with crescent rolls is a fantastic way to make it more kid-friendly. Here are some tips and tricks to help you make a tasty Crescent Roll Chicken Pot Pie:
- Season the filling: While the cream of chicken soup adds flavor, you can further enhance the taste by seasoning the filling mixture with herbs like thyme, rosemary, or parsley. Add a sprinkle of garlic powder or onion powder for extra flavor.
- Sauté the vegetables: If you prefer a slightly softer texture for the frozen vegetables, consider sautéing them in a pan with a little butter or oil before adding them to the filling mixture. This step can help to remove excess moisture and intensify their flavors.
- Add extra veggies: While the recipe calls for frozen mixed vegetables, you can add more variety and nutrition by incorporating fresh vegetables such as diced carrots, peas, corn, or green beans. You can blanch or steam them briefly before mixing them with the other ingredients.
- Customize with spices: Feel free to experiment with additional spices and seasonings to suit your taste preferences. Consider adding a pinch of paprika, a dash of Worcestershire sauce, or a squeeze of lemon juice for added depth of flavor.
- Brush with an egg wash: Before baking, you can give the crescent rolls a glossy and golden finish by brushing them with an egg wash. Beat an egg with a splash of water or milk and lightly brush it over the crescent rolls using a pastry brush.
- Serve with dipping sauces: To make the handheld pot pies even more fun for kids, consider serving them with a variety of dipping sauces like ranch dressing, barbecue sauce, or honey mustard. It adds an interactive element and enhances the flavor.
- Make-ahead and freezing options: If you want to prepare these pot pies in advance, you can assemble them and freeze them unbaked. Just wrap them tightly in plastic wrap or aluminum foil and place them in the freezer. When you’re ready to bake, simply thaw them in the refrigerator overnight and bake as directed.
Reheating and Storage Instructions
Reheating Instructions:
- Oven Method: Preheat your oven to 350°F (175°C). Place the desired number of pot pies on a baking sheet and cover them with aluminum foil to prevent excessive browning. Bake for about 15-20 minutes or until heated through.
- Microwave Method: Place individual pot pies on a microwave-safe plate and cover them with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power for 1-2 minutes, then check for doneness. Continue heating in 30-second intervals until the pot pies are heated through.
Storage Instructions:
- Refrigerator: If you have leftovers, allow the pot pies to cool completely before storing them. Place them in an airtight container or wrap them tightly with plastic wrap. They can be refrigerated for up to 3-4 days.
- Freezing: To freeze the pot pies for later use, it’s best to freeze them before baking. Wrap each unbaked pot pie tightly in plastic wrap, place them in a freezer-safe container or freezer bag, and freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator before following the baking instructions in the recipe.
Note: It’s important to reheat the pot pies thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
FAQ
You can use fresh, frozen or canned mixed vegetables, which is one reason I love this recipe. I typically use frozen veggies in my easy chicken pot pie recipe because there is no need to chop or defrost. However, if you have fresh vegetables in your fridge that are on the edge of going bad, this is the perfect time to use them in a recipe!
PRO TIP: If using fresh veggies, either chop them very small or give them a quick steam to soften them up.
Yes you can! Cut the pie crust into squares, fill the center, wrap the dough around, and seal. Baking time may take longer.
Croissants are made with more butter and are richer and flakier.
Crescent Roll Chicken Pot Pie
Ingredients
- 1 package crescent rolls For gluten-free use gluten-free puff pastry dough
- 1 cup cooked diced chicken
- 1 cup mixed vegetables
- 2/3 cup chicken broth
- 1/3 cup milk
- 3 tbsp. butter
- 3 tbsp. flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. celery seed
Instructions
- Preheat oven to 375 degrees.
- Over medium-high heat, melt butter. Whisk in flour.
- Slowly whisk chicken broth into flour mixture a little at a time, whisking the whole time, making a roux.
- Bring mixture to a simmer and slowly whisk milk into the roux.
- Stir in spices.
- Add mixed vegetables and chicken
- Gently stretch crescent roll on the widest part and fill with 1-2 tbsp. chicken mixture.
- Fold sides over chicken mixture, then fold the other end over the mixture, sealing shut. Continue until all crescents are filled.
- Place into a oven safe skillet.
- Bake for 18-20 minutes or until crescents are golden brown.
- Serve hot.
Nutrition
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Katie says
My 4 year old will love these! Thank you for the creative idea!
Beth says
Love this recipe!! Was very pleasantly surprised. The whole family loved it as well.
B says
This recipe is amazing! One of my absolute favorites!