This easy and delicious Chicken Pot Pie is made with a flaky and buttery crescent roll crust. The homemade filling is perfect for leftover chicken or turkey. This is ultimate comfort food!

A close up of food, with Chicken and Pie

I have a deep love for crescent rolls. 

Those little pillows of flaky, buttery goodness are a weakness of mine, and I just cannot resist. What can I say, I love carbs.

A close up of Chicken Pot pie

I’ve been thinking about recipes for using up leftover holiday turkey, and I knew I needed to make a pot pie. This homemade filling is my favorite because it’s savory and comforting, and super flavorful. I make it all the time for Chicken and Biscuits Casserole which is one of my husband’s favorites. This would be a great way to use up any leftover chicken, like from my Air Fryer Whole Chicken recipe.

A close up of Chicken Pot pie

Instead of making homemade drop biscuits to place on top, I decided to make things easy and use canned crescent roll dough. If you’re a crescent roll lover, you will love this!

How to Make Chicken Pot Pie with Crescent Roll Crust – Step by Step

  1. Preheat the oven to 375°F and spray a large baking pan (either a deep dish pie plate or an 11×7 inch pan) with cooking spray and set aside. Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Stir in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.A close up of food, with Chicken and Pie

  2. Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.a white pie plate with crescent roll dough spread in a circle

  3. Spread the crescent rolls over the top of the filling. Place in the oven and bake for 14-16 minutes until crescent roll dough is golden brown on top and cooked through. Let it cool slightly before serving.A close up of Chicken Pot pie

Tips and Notes for Making Chicken Pot Pie

  • This recipe works perfectly for leftover Thanksgiving turkey! Just substitute it in place of the chicken.
  • You can use a deep dish pie plate or a rectangular baking dish (11×7 or 13×9 will both work.) I used a 9 inch deep dish pie plate and placed the crescent rolls in a pizza shape on top, overlapping at the center. If you make it this way, make sure the overlapped part in the center is cooked all the way through before removing from the oven. It might require a few extra minutes of cooking time.
  • If you use a rectangular baking dish, you can simply lay the crescent roll dough over the top of the filling. No need to separate the crescent triangles!
  • You can use a small bag of frozen mixed veggies in place of the fresh veggies.

A close up of Chicken Pot pie

More Great Leftovers Recipes

A piece of food, with Chicken and Crust

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A close up of Chicken Pot pie
4.98 from 42 ratings

Chicken Pot Pie with Crescent Roll Crust

Yield: 6 servings
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
This easy and delicious Chicken Pot Pie is made with a flaky and buttery crescent roll crust. The homemade filling is perfect for leftover chicken or turkey. This is ultimate comfort food!

Ingredients

Filling:

  • 3 Tablespoons butter
  • 1 medium onion,, chopped
  • 2 stalks celery,, chopped
  • 2 medium carrots, , chopped
  • 1/2 cup frozen peas
  • 4 garlic cloves,, minced
  • 2 cups cooked and shredded chicken or turkey
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • pepper, , to taste
  • 3/4 cup heavy cream or half and half
  • 1 (8 oz) tube of crescent rolls

Instructions
 

  • Preheat the oven to 375°F. Spray a large baking pan (either a deep dish pie plate or an 11x7 inch pan) with cooking spray and set aside.
  • Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
  • Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.
  • Spread the crescent rolls over the top of the filling. Place in the oven and bake for 12-15 minutes until crescent roll dough is golden brown on top and cooked through. Let it cool slightly before serving. Enjoy!
Cuisine: American
Course: Main
Calories: 416kcal, Carbohydrates: 27g, Protein: 16g, Fat: 28g, Saturated Fat: 15g, Cholesterol: 91mg, Sodium: 1019mg, Potassium: 340mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4181IU, Vitamin C: 13mg, Calcium: 53mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

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