Description
This Homemade Chicken Pot Pie With Crescent Roll Crust is a comforting and easy dinner recipe that combines a creamy chicken and vegetable filling with the buttery, flaky goodness of crescent roll dough. It’s a family favorite perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tube crescent roll dough
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or an oven-safe skillet.
- In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder to make a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk, continuing to stir until the mixture thickens into a creamy sauce (about 5 minutes).
- Add the shredded chicken and frozen vegetables to the sauce. Stir to combine, then remove from heat.
- Pour the chicken and vegetable filling into the prepared pie dish.
- Unroll the crescent roll dough and lay it over the filling, sealing any gaps or perforations in the dough. Trim excess dough if needed and press the edges against the sides of the dish.
- Bake in the preheated oven for 20-25 minutes, or until the crescent roll crust is golden brown and cooked through.
- Let cool for 5 minutes before serving. Enjoy warm!
Notes
- For extra flavor, sprinkle shredded cheese over the filling before adding the crescent roll crust.
- Add fresh herbs like thyme or parsley for an elevated flavor profile.
- If you don’t have crescent roll dough, you can substitute puff pastry or biscuit dough.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pot pie
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g