Chicken pot pie is the ultimate comfort food, a warm and satisfying hug on a chilly evening. This recipe elevates the classic by using crescent rolls for a flaky, buttery crust that's easier to make than a traditional pie crust. Get ready to impress your family and friends with this delicious and surprisingly simple dish!
What Makes This Chicken Pot Pie Recipe Special?
This recipe stands out because it uses ready-made crescent rolls, significantly reducing prep time without sacrificing flavor or texture. The creamy, savory chicken filling is packed with vegetables, offering a wholesome and satisfying meal. The combination of tender chicken, vibrant vegetables, and the golden-brown crescent roll topping creates a symphony of flavors and textures that will leave you wanting more.
Ingredients You'll Need:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crescent Roll Topping:
- 1 (8 ounce) can refrigerated crescent rolls
Instructions: Step-by-Step Guide to Chicken Pot Pie Perfection
1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Combine the Filling: Add the shredded chicken, peas, corn, cream of mushroom soup, milk, chicken broth, thyme, salt, and pepper to the skillet. Stir well to combine and bring to a simmer. Reduce heat and cook for 5-10 minutes, or until heated through and the sauce has slightly thickened.
3. Assemble the Pot Pie: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Pour the chicken filling into the prepared baking dish.
4. Create the Crescent Roll Crust: Unroll the crescent rolls and separate them. Arrange the crescent rolls over the top of the chicken filling, slightly overlapping them to create a crust. You can gently press the edges to seal them together.
5. Bake Until Golden Brown: Bake for 15-20 minutes, or until the crescent rolls are golden brown and the filling is bubbly. Let cool slightly before serving.
Frequently Asked Questions (FAQs)
Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables. Broccoli, cauliflower, potatoes, or green beans would all be delicious additions.
What if I don't have cream of mushroom soup?
You can easily make your own creamy sauce using a roux (butter and flour) and milk or cream. Season to taste with herbs and spices.
Can I make this recipe ahead of time?
You can prepare the chicken filling ahead of time and store it in the refrigerator. Assemble and bake just before serving for the best results.
Can I freeze this chicken pot pie?
Yes, you can assemble the chicken pot pie, cover it tightly with foil, and freeze it before baking. When ready to bake, thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
What type of chicken should I use?
Use any cooked chicken you prefer. Rotisserie chicken is a convenient option, but leftover cooked chicken works just as well.
Tips for Extra Deliciousness:
- For a richer flavor, use heavy cream instead of milk.
- Add a sprinkle of shredded cheese on top of the crescent rolls before baking.
- Garnish with fresh herbs, such as parsley or thyme, before serving.
This Chicken Pot Pie with Crescent Rolls recipe is a guaranteed crowd-pleaser. Its ease of preparation and delicious flavor make it a perfect weeknight meal or a special occasion dish. Enjoy!
