Chicken Pot Pie with Crescent Rolls
Enjoy a lightened-up Chicken Pot Pie with Crescent Rolls that's perfect for busy weeknights, combining classic comfort with a simple crescent roll crust.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftover chicken.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used.
- 1 can cream of chicken soup A lighter version can be used for a healthier option.
- 1 cup chicken broth
- 1 package crescent rolls Check for any brand you prefer.
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C). You’ll know it’s ready when it’s warm enough to bake delicious food!
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, salt, pepper, garlic powder, and onion powder. Mix until everything is well combined.
- Pour the chicken mixture into a baking dish. Make sure the mixture is evenly spread for consistent cooking.
- Unroll the crescent rolls and lay them over the chicken mixture, pinching the seams to close.
Baking
- Bake for 25-30 minutes, or until the crescent rolls are golden brown. Keep an eye on it — you’ll love the smell as it cooks!
- Let it cool slightly before serving. It might be hard to wait, but letting it sit will help the filling thicken a bit!
Notes
Ensure your chicken is shredded into small pieces for even distribution in the filling. If you’re short on time, use frozen mixed vegetables. Consider increasing garlic and onion powder for extra flavor. This dish serves 4-6 people, making it perfect for weeknight family dinners. Avoid overcooking the crescent rolls; they’re best when just golden.