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.
Crescent Roll Chicken Pot Pie puts a delicious twist on traditional pot pie. With the flakiness of the crescent rolls and creaminess of the chicken & veggie filling, you might need to make a double recipe!
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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!
Can you use crescent rolls for pie crust? Absolutely! Check out this step-by-step video to learn how!
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 dough sides over 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.
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
- 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
- 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.