Other Great Easy Dinners
My Crock Pot Chicken and Rice Casserole is another great easy dinner.
My Turkey Meatloaf only takes a few minutes to throw together and is a crowd pleaser!
If you make this Chicken Pot Pie Crescent Braid or any of my other recipes please leave me a comment and let me know what you think. I always love hearing from you.
Can You Use Pre
Yes! This recipe calls for a raw chicken breast, but if you have leftover chicken breasts, rotisserie chicken, or even leftover turkey, you can use that instead. Your timing will look a little different, so keep a very close eye on your lean meat and onions during the seasoning step. You may want to start cooking your onions for a few minutes before adding your already cooked chicken so that you dont overcook the chicken.
Variations To Chicken Pot Pie Casserole:
- Try other veggies in the chicken pot pie casserole. Bell peppers, green beans and others.
- If we have them I will also add in some diced green onions.
- You can use any types of potatoes shredded, diced hash browns or regular potatoes . If you use fresh potatoes, peel and dice them into small pieces until adding them.
- Substitute the cream of chicken soup with cream of mushroom soup or cream of vegetable soup based on your preference or what you have on hand.
- Use chicken thighs instead of chicken breasts. You can also use a combination of both!
- You can also use rotisserie chicken or leftover chicken to make this chicken pot pie casserole.
- Use biscuits on top instead of crescent rolls. I would cook the bottom crust and then just top with cooked biscuits when serving instead of the 2nd layer of crescent rolls.
- Shred cheddar cheese, mix it into the pot pie filling before adding to the casserole to make this pot pie cheesy.
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Crescent Topped Chicken Pot Pies Chicken And Vegetables In A Creamy Sauce Topped With Crescent Roll Dough And Baked Until Golden And Bubbly
I love chicken pot pie in all its forms, but these individual Crescent Topped Chicken Pot Pies are one of my favorite versions of the classic pot pie.
Theres something about having your own little pot pie thats just fun! And when your individual pie is topped with flaky crescent roll dough, arranged in pretty pinwheels, somehow the whole meal tastes better.
Whether youre feeding kids or grown ups, these mini pot pies are a hit with everyone. And its a great way to sneak in those vegetables for the picky eaters in your family.
To make this dish extra easy to prepare, I like to use a supermarket rotisserie chicken, frozen mixed vegetables, and of course, canned crescent roll dough.
I like to use the dough sheets in this recipe, because its easy to cut them into strips and arrange them over the individual pies.
But these pot pies could just as easily be made from scratch if you have the time and energy. Either way, theyre going to be delicious! Dont be surprised if the whole family raves!
I do like to add some cooked, diced potatoes if I have a little extra time, but when Im really in a hurry to get dinner on the table, I just toss in a bag of frozen veggies and call it good!
And of course, you could put everything into one larger dish if you dont have any individual dishes available. It still tastes the same!
Key To Success #3 Use Both Top And Bottom Crescent Crust
The key to a good chicken pot pie is to put a tender and flaky crust on both the top and bottom of the dish.
Were using the refrigerated crescent dough for our crust.
If your grocery store has the crescent dough sheets, use these.
If they only have the crescent dough rolls, that will work as well.
Unroll the dough and stretch it into a rectangular shape that is slightly larger than the bottom of your casserole dish.
Lay the dough into the dish and press it up the sides a bit.
Your dough doesnt have to go all the way up the sides, only about an inch or so.
The next step is to fill the bottom crust with your chicken pot pie filling.
The filling should be warm when you pour it into the crust!
This will allow your filling to become hot by the time the crust turns golden brown.
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Chicken Crescent Rolls Casserole Recipe:
When the colder weather hits all we want to eat is comfort food. This chicken pot pie casserole always is at the top of our list especially when we have leftover chicken. The chicken and vegetables are mixed with a creamy gravy that combines all the flavor that we love.
The store bought crescent rolls makes this meal easy to make for a weeknight meal or to feed a crowd. The best part is that it can be a complete meal.
Chicken Pot Pie Crescent Braid
I love cooking from scratch, like in this Homemade Chicken Pot Pie. But, there are times many many times as a mom of young children, when taking short cuts is a life saver. I love that you can take short cuts in cooking and still put something on the family dinner table that you feel great about.
This Chicken Pot Pie Crescent Braid is exactly that.
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How Do You Thicken Chicken Pot Pie
- I typically use a cream-based soup mixed with soup to thicken the chicken pot pie
Are you ready to make this delicious Pot Pie? Lets make sure you have everything you need
- 1 cup of milk
- 1 can of cream of chicken soup
- 1/2 tsp. of seasoned salt
- 2 cups of cubed chicken breast
- 1 bag of frozen veggies thawed
- 1 cup of shredded cheddar cheese, Mexican style divided
- 1 cup of french fried onions divided
- 1 tube of refrigerated crescent roll dough
A delicious and easy Chicken Pot Pie recipe.
- Melissa
- 1 cup of milk
- 1 can of cream of chicken soup
- 1/2 tsp. of seasoned salt
- 2 cups of cubed chicken breast
- 1 bag of frozen veggies thawed
- 1 cup of shredded cheddar cheese, Mexican style divided
- 1 cup of french fried onions divided
- 1 tube of refrigerated crescent roll dough
What To Serve With Chicken Crescent Rolls
You dont need a lot of sides to go with this casserole. It is a full meal in a pan! As I said, we usually serve this with some rice. We also love this with some noodles or grits. You could also serve more veggies with it. I love this with a good salad!
Here are a few more of our favorite side dishes that go great with this easy chicken casserole:
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Tips And Notes For Making Chicken Pot Pie
- This recipe works perfectly for leftover Thanksgiving turkey! Just substitute it in place of the chicken.
- You can use a deep dish pie plate or a rectangular baking dish I used a 9 inch deep dish pie plate and placed the crescent rolls in a pizza shape on top, overlapping at the center. If you make it this way, make sure the overlapped part in the center is cooked all the way through before removing from the oven. It might require a few extra minutes of cooking time.
- If you use a rectangular baking dish, you can simply lay the crescent roll dough over the top of the filling. No need to separate the crescent triangles!
- You can use a small bag of frozen mixed veggies in place of the fresh veggies.
Chicken Pot Pie Casserole Recipe
INGREDIENTS
- Tube of crescent roll dough
INSTRUCTIONS
The first step in making a chicken pot pie casserole is to preheat the oven and prepare a casserole dish. Because the crust topping is made from a tube of crescent roll dough you need a pan that the dough can easily cover.
I prefer to use an 11 x 7 inch baking pan because I have to do little to prepare the crescent roll dough. However, you could also use a 9 inch deep dish pie plate as well.
Spray the baking pan with non-stick cooking spray and set aside. Then dice the onion, celery and carrots into small pieces and set aside.
Store bought rotisserie chicken is a great choice to use in this recipe. However, you could also use pre-cooked chicken breasts or even canned chicken if you prefer.
Prepare The Chicken
Now you have to decide what type of chicken to use for this pot pie casserole. This is a great time to use the meat from a cooked rotisserie chicken.
Most large grocery stores will have a display of cooked rotisserie chicken near the butcher or deli counter. Simply purchase one and shred it when you get home.
However, you could also easily make shredded chicken from boneless, skinless chicken breasts using my Instant Pot Shredded Chicken recipe. Although, you could also use canned chicken if you prefer.
Measure the shredded chicken and dice into small bite size pieces. Then set the chicken aside while you prepare the filling.
Make The Filling
Add The Crescent Roll Crust
Enjoy!
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Can You Make This In The Crock Pot
Yes, you can definitely make a version of this pot pie casserole in the crock pot. Our Crock Pot Chicken Pot Pie is one of my favorite fall meals. It is easy to make and the process and ingredients are very similar to the casserole.
We like to top our pot pie with canned biscuits to make this an easy weeknight meal. You can also make the filling in the crock pot, then assemble your casserole and back it after the filling is ready from the slow cooker.
How To Make Chicken Pot Pie With Crescent Rolls
This crescent roll chicken pot pie draws inspiration from my Southern Chicken and Dumplings, which calls for rotisserie chicken and mostly the same spices. Unlike the chicken and dumplings that use a homemade Greek yogurt biscuit dough, however, this chicken pot pie recipe uses ready-to-go crescent rolls.
I initially tested a few pies with a from-scratch crust, but I wasnt in love with any of them. And its worth mentioning, a tube of reduced fat crescent rolls has better macros and nutrition info than you might think.
But well get to the crust in a minute.
To begin, I recommend prepping everything before starting. If youre using pre-diced onion and minced garlic, you can avoid any knife work. If youve made the chicken and dumplings, the instructions for the filling are mostly the same.
Cook the onions with a bit of olive oil, add spices, chicken broth, cream of chicken soup, and vegetables. Bring it to a boil before removing from the heat and adding the rotisserie chicken and a key ingredientfat free Greek yogurt. This will create a thick and creamy filling for your chicken pot pie.
Beyond that, all thats left to do is unroll the crescent rolls and arrange them around the pie dish before baking. Bake it until the crust is golden brown, briefly cool, and dive in!
Note: Ive included notes for prepping this chicken pot pie in the Ninja Foodi/air fryer in the recipe card.
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How To Make Chicken Pot Pie Crescent Rolls
Preheat oven to 375° and grease a muffin tin with cooking spray.
In a large skillet over medium heat, melt butter.
Add carrots, celery, onion, and thyme and season with salt and pepper.
Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Stir in chicken, corn, and peas and simmer until warmed through.
Remove from heat and set aside.
On a lightly floured surface, roll out crescent dough, and pinch seams together.
Cut into 12 squares. Place squares into muffin tin slots.
Spoon heaping spoonfuls of chicken mixture into each crescent cup.
Bake until the crescent is golden, about 15 minutes.
Let cool slightly, pop out of muffin tray and serve.
The Delicious Buttery Biscuit Topping
The topping couldnt be easier old fashioned crescent rolls from the tube!
I use the reduced fat version here, and I use half of the package . Once removed from the package, I stretch and roll the dough slightly so that it covers the entire pie. The perforated edges on the dough actually act as little air pockets that you would normally poke in the top of a pie.
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How I Make A Lighter Cream Sauce
The key to making a good, thick creamy sauce is a roux. Typically a roux is one part flour to one part butter. Easy enough! Ive learned over the years that the key to lightening up recipes is using the same methods and ingredients. I dont eliminate ingredients, I just use less of them.
This recipe does not use a true roux. Instead, I use light butter to sauté the veggies, and then sprinkle flour on top. Once the chicken broth is added, the flour thickens the liquid to the texture we are looking for.
For the creamy elements, I use whole milk and reduced fat cream cheese. I never considered using cream cheese in a dish like this before. But when I created this recipe, I had it on hand, so I went with it. I also rarely use whole milk, but thats another thing I always have on hand for the kids, and it works beautifully here.
Can I use dairy free milk?
If you do, I would use less than what this recipe calls for, as dairy free alternatives can be thinner than whole milk.
My Love/hate Relationship With Chicken Pot Pie
Growing up, I never looked forward to eating chicken pot pie. The only time I ever had it was at my grandmas house, and she used cream of mushroom soup inside of it. Now, my grandma is an AMAZING cook. But something about that creamy canned soup taste just wasnt for me.
Years ago, as a newlywed, I decided to take on the task of making a pot pie that I loved. My husband grew up not eating traditional American dishes like this one, so the challenge was on. I made a delicious recipe, and would make it every so often for us for dinner. It didnt use those creamy soups, and it made a thick creamy sauce using flour, butter, and milk. The end result was absolutely delicious.
Fast forward a few years, and here I was, wanting to make a GOOD pot pie again. But this time, I wanted to make a lighter version that would fit into my lifestyle. The problem is, I really wanted to make an authentic pot pie recipe with a super creamy filling. I wanted it to taste like everything I envisioned, but I also wanted it to be lighter. How would I do it?
Last year I tried to make a lightened up pot pie for meal prep, and quite frankly, I failed miserably. I never revisited it until recently, and here we are. I am in love with this recipe. It tastes like the real deal, the portions are huge, and its a crowd pleaser.
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