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Easy Chicken Pot Pie Recipe With Pillsbury Crescent

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Chicken Pot Pie With Frozen Pie Crust Chicken Pot Pie with Parmesan Rosemary Crust from ubaid-boyle.blogspot.com

Description

This easy to make chicken pot pie recipe is a classic comfort food. It is made with Pillsbury crescent rolls and creamy chicken filling, it will become a favorite for the whole family. The crust is made with Pillsbury crescent roll dough, and the creamy filling is made with cooked chicken, celery, carrots, onion, and peas, all simmered together in a creamy sauce. This dish is a great way to use up any leftover cooked chicken you may have, and it is super easy to make. Enjoy this delicious chicken pot pie with a side of mashed potatoes or a green vegetable like broccoli or green beans.

Prep Time

This recipe requires about 15 minutes of prep time. This includes prepping the vegetables, and shredding the cooked chicken.

Cook Time

This recipe requires about 40 minutes of cook time. This includes cooking the vegetables, and baking the crescent rolls.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 1/2 cup frozen peas
  • 1 can cream of chicken soup
  • 1/2 cup chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 package Pillsbury crescent rolls
  • 1 tablespoon butter, melted

Instructions

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

In a large pan over medium heat, melt butter and add celery, carrots, and onion. Saute until soft, about 5 minutes. Add peas, soup, broth, garlic powder, pepper, and thyme. Simmer for 10 minutes.

Add shredded chicken to the pan and stir to combine. Pour the chicken mixture into the prepared pie plate.

Unroll the crescent rolls and place them on top of the chicken mixture. Pinch together the perforations to seal. Brush the top with melted butter.

Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly. Allow to cool for 10 minutes before serving.

Equipment

  • 9-inch pie plate
  • Large pan
  • Knife
  • Cutting board
  • Spatula
  • Basting brush

Notes

This dish can be made ahead of time and frozen. To freeze, assemble all ingredients in the pie plate and wrap in plastic wrap. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as instructed.

Nutrition: Per Serving

  • Calories: 293 kcal
  • Fat: 13 g
  • Carbohydrates: 22 g
  • Protein: 18 g
  • Sodium: 553 mg

Recipe Tips

  • You can also use cooked and shredded turkey in place of the chicken.
  • If you are short on time, you can use a store-bought rotisserie chicken instead of cooking the chicken yourself.
  • For a vegetarian version, substitute cooked lentils or beans for the chicken.
  • You can also use a store-bought pie crust instead of the crescent roll dough.
  • If you like a more crispy top, brush the top of the crescent rolls with a beaten egg before baking.

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