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Chicken Pot Pie Recipe Using Crescent Rolls

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Chicken Pot Pie Using Crescent Rolls. Recipe by Mary CookEatShare
Chicken Pot Pie Using Crescent Rolls. Recipe by Mary CookEatShare from cookeatshare.com

Description

Chicken pot pie is a comforting and delicious dish that is perfect for cold winter days. It is made with a creamy chicken and vegetable filling, topped with a buttery, flaky crescent roll crust. This recipe is easy to make yet full of flavor, and it’s sure to become a family favorite. The crescent roll crust is a great alternative to a traditional pastry crust, and it's sure to be a hit with everyone.

Prep Time

This chicken pot pie recipe takes about 15 minutes of prep time. This includes chopping vegetables, cooking the chicken, and making the filling. You can also prepare the crescent roll crust ahead of time to save time.

Cook Time

The cook time for this recipe is about 40 minutes. The filling needs to bake in the oven for 30 minutes, and then the crescent roll crust needs to be added and baked for an additional 10 minutes.

Ingredients

  • 1 package crescent rolls
  • 1 ½ cups cooked, diced chicken
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup frozen peas
  • 1 small onion, diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

Preheat oven to 375°F. Grease a 9-inch pie plate with butter.

In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and peas, and cook until vegetables are tender, about 5 minutes. Add the garlic powder, thyme, pepper, and salt, and stir to combine.

Sprinkle the flour over the vegetables, and stir to combine. Slowly add the chicken broth, stirring constantly, until mixture is thickened. Add the diced chicken, and cook for an additional 5 minutes.

Pour the chicken and vegetable filling into the prepared pie plate. Unroll the crescent roll dough, and lay it over the top of the filling. Bake in preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

  • 9-inch pie plate
  • Large skillet
  • Spatula

Notes

This recipe can easily be doubled or tripled for larger servings. You can also use cooked, shredded turkey instead of chicken if you prefer. For a vegan version, use vegetable broth and omit the chicken.

Nutrition: Per Serving

  • Calories: 356
  • Fat: 15.3g
  • Carbohydrates: 37.4g
  • Protein: 15.7g

Recipe Tips

This recipe can easily be customized to suit your tastes. Try adding different vegetables, such as potatoes, sweet potatoes, or corn. You can also add other herbs and spices to give the filling more flavor. To make the crust extra crispy, you can brush the top of the crescent rolls with melted butter before baking.

For a different twist, try making mini pot pies instead of one large one. Place the filling in individual ramekins or muffin tins, top with crescent roll dough, and bake. These mini pot pies are perfect for a party or potluck.


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