Hearty Crescent Roll Chicken Pot Pie

Here is my go-to crescent roll chicken pot pie recipe, with a quick and simple crust made from store-bought crescents, and a creamy filling packed with tender chicken, mixed vegetables, and just the right blend of seasonings.

This chicken pot pie has become my family’s favorite comfort food dinner on chilly evenings. I often double the recipe and make two pies – one for dinner and one for lunch the next day. Nothing beats having comforting leftovers ready to go, right?

What Kind of Rotisserie Chicken Should I Use?

Any supermarket rotisserie chicken will work great in this recipe, whether it’s from Costco, your local grocery store, or even a specialty market. Plain or traditionally seasoned chickens are your best bet, since they won’t compete with the other flavors in the pot pie, but even herb-roasted varieties can work well. Just make sure to remove all the skin and pick the meat clean from the bones – you’ll want both white and dark meat to get the most flavor and moisture in your filling. If you’re in a pinch, you could even use leftover roasted chicken from a previous meal, or pick up pre-cooked chicken strips from the deli section.

Options for Substitutions

This cozy pot pie recipe is pretty adaptable – here are some helpful swaps you can try:

• Rotisserie chicken: No rotisserie chicken? You can use any cooked chicken – try boiled chicken breast, leftover grilled chicken, or even canned chicken in a pinch. Turkey works great too!
• Cream of chicken soup: You can swap this with cream of celery or cream of mushroom soup. For a homemade version, mix 1 cup milk with 3 tablespoons flour, heat until thickened, and add chicken bouillon.
• Greek yogurt: Regular plain yogurt, sour cream, or light cream cheese can work instead. Just make sure they’re at room temperature before mixing in.
• Frozen vegetables: Feel free to use any frozen veggie mix you have on hand, or fresh vegetables – just steam them first until slightly tender.
• Crescent rolls: This is the key to the recipe, but you could use refrigerated pie crust, puff pastry, or canned biscuits if needed – just adjust the baking time according to package instructions.
• Spices: Out of sage or nutmeg? Try poultry seasoning, thyme, or rosemary instead. Italian seasoning works too!

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pot pie is not properly thawing and draining your frozen vegetables, which can lead to excess water that makes your filling soupy and prevents the crescent roll crust from getting crispy. Another common error is overworking the crescent roll dough while placing it on top – handle it gently and avoid stretching it too thin, as this can cause tears and prevent that golden, flaky finish we’re looking for. When adding the Greek yogurt, make sure your filling has cooled slightly first, or it might curdle and create an uneven texture. For the best results, let your pot pie rest for 5-10 minutes after baking to allow the filling to set properly, and brush the crescent roll top with a beaten egg for an extra-golden crust that looks as good as it tastes.

What to Serve With Chicken Pot Pie?

Since this crescent roll chicken pot pie is already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A crisp green salad with a light vinaigrette dressing is my go-to choice – it adds a nice fresh crunch that balances out the warm, creamy filling. If you’re feeding a hungry crowd, some roasted sweet potatoes or a side of cranberry sauce can add a nice touch of sweetness to the meal. For busy weeknights, I often just serve this with some fresh fruit on the side, which keeps things easy and adds a bright note to dinner.

Storage Instructions

Keep Fresh: This chicken pot pie stays good in the fridge for up to 4 days when stored in an airtight container. The crescent roll top might lose some of its crispiness, but the filling will continue to taste great as the flavors meld together even more.

Freeze: You can freeze portions of this pot pie for up to 3 months in freezer-safe containers. Just keep in mind that the crescent roll topping might not be as flaky after freezing and thawing. If you’re planning to freeze, consider making just the filling and adding fresh crescent rolls when you’re ready to bake.

Reheat: To warm up leftover pot pie, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for quick reheating, though the crescent roll top won’t be as crispy. If reheating from frozen, thaw in the fridge overnight first.

Make Ahead: You can prep the filling up to 2 days ahead and store it in the fridge. When you’re ready to serve, just top with fresh crescent rolls and bake. This is super helpful for busy weeknights or when you’re having company over!

Preparation Time	15-20 minutes
Cooking Time	16-24 minutes
Total Time	31-44 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 45-55 g
• Carbohydrates: 130-150 g

Ingredients

• 1 pound rotisserie chicken, meat only, no skin
• 1 tablespoon olive oil (16g)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 cups mixed frozen peas, carrots, and green beans (250g)
• 2 cups frozen broccoli florets (170g)
• 1/2 cup low-sodium chicken broth (120g)
• 10-ounce can cream of chicken soup
• 2/3 cup nonfat greek yogurt (150g)
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon nutmeg
• 1 tube of reduced-fat crescent rolls (8oz)

Step 1: Prepare the Oven and Pie Dish

Preheat your oven to 350°F (175°C).

Spray a 9″ pie dish with nonstick spray to prevent sticking.

Set aside for later use.

Step 2: Cook and Drain Vegetables

Place the frozen vegetables in a microwave-safe bowl and microwave on high for 5-6 minutes until thawed.

Drain any excess water from the vegetables and set aside.

Step 3: Sauté Onion and Garlic with Spices

Heat olive oil in a large pot over medium-high heat.

Add the diced onion and cook until softened, which should take about 6-8 minutes.

Add the garlic and dry spices to the pot and cook for an additional minute until the garlic is fragrant.

Step 4: Combine Ingredients for Filling

Stir in the chicken broth, cream of chicken soup, and prepared vegetables, mixing everything together.

Bring the mixture to a low boil, then remove from heat.

Stir in the Greek yogurt and shredded rotisserie chicken until well combined.

Step 5: Assemble the Pie

Transfer the mixture into the prepared pie dish.

Next, use the long edges of each crescent roll triangle to cover the outer rim of the dish, and use the remaining ones to fill in any gaps.

It’s okay if there are slits or gaps as these will serve as vents during baking.

Use a fork to crimp the edges for a secure seal.

Step 6: Bake the Pot Pie

Place the pie dish on a baking sheet to catch any overflow.

Bake in the preheated oven for 16-24 minutes until the top is golden brown.

Keep an eye on the crust, as the outer edges may brown faster than the center.

If necessary, cover the edges with foil or a silicone pie saver to prevent over-browning.

Check that the center of the crust is fully cooked before removing it from the oven.