Chicken Pot Pie Recipe With Crescent Roll Crust
Description
This delicious and easy-to-make chicken pot pie with crescent roll crust recipe is the perfect meal for a cold night. The savory filling is made up of chicken, carrots, celery, onions, and peas in a creamy sauce. The top is a golden brown crescent roll crust that is golden and buttery. It is a classic comfort food that everyone loves. Everyone in the family will be asking for seconds!
Prep Time
This chicken pot pie with crescent roll crust will take about 25 minutes to prepare. You will need to cook the chicken, vegetables, and sauce before assembling the pie. This does not include the cooking time for the crescent roll crust.
Cook Time
The cook time for this chicken pot pie with crescent roll crust is about 45 minutes. The crescent roll crust will need to bake for about 20 minutes until it is golden brown. The filling will need to cook for about 25 minutes.
Ingredients
- 1 lb. cooked chicken, diced
- 1 can (10 oz.) crescent roll dough
- 2 cups frozen mixed vegetables
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
Roll out the crescent roll dough and press it into the bottom and sides of the pie plate. Bake for 10 minutes, until golden brown.
In a large skillet, heat butter over medium heat. Add onion and cook until softened. Add flour and stir until combined. Slowly add the chicken broth, stirring constantly until mixture thickens. Add heavy cream, garlic powder, thyme, salt, and pepper and stir until combined.
Add chicken, mixed vegetables, and parmesan cheese to the sauce and stir until combined. Pour the mixture into the prepared pie plate.
Roll out remaining crescent roll dough and place over the top of the pie. Bake for 25 minutes, until the crust is golden brown.
Equipment
- 9-inch pie plate
- Large skillet
- Spatula
- Measuring cups and spoons
Notes
This pot pie can also be made with cooked turkey, beef, or pork. You can substitute the frozen mixed vegetables for fresh vegetables if desired. If you don't have time to make the crescent roll crust, you can use a store-bought refrigerated pie crust.
Nutrition: Per Serving
- Calories: 567
- Fat: 31g
- Carbohydrates: 43g
- Protein: 32g
Recipe Tips
For a crispier crust, brush the crescent roll dough with melted butter before baking. This will make the crust even more golden and buttery. You can also sprinkle the top of the pie with grated parmesan cheese before baking for a cheesy flavor. To make the filling even more creamy, try adding a few tablespoons of sour cream to the sauce.
This chicken pot pie with crescent roll crust is a great way to use up leftover cooked chicken. You can also make a double batch and freeze one for later. Just be sure to thaw the frozen pot pie before baking.
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