Chicken Pot Pie with Crescent Roll Crust
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!
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.
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.
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
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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.
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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.
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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.
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.
More Great Leftovers Recipes
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Chicken Pot Pie with Crescent Roll Crust
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!
If you like this Easy Chicken Pot Pie Recipe, then you might also like:
Turkey Bolognese made with Leftover Turkey
I want to add diced potatoes. Do I need to pre-cook them!
I would add them to the skillet with the carrots, celery, onion, etc. and they should come out fine as long as they are diced small. Enjoy!
Hello .. I made this today but with some adjustments due to having children already cubed. This was a spur of the moment request from my husband. I made it with only the onion, frozen corn, canned peas. Hopefully it tastes good.
I laughed so hard. I think I will pass on the cubed children and try the recommeneded Chicken instead. 😉
Fantastic! This filling is scrumptious. Fun and easy to make with ingredients I had on hand (including the crescent rolls, which I just happened to have and which led me to your recipe). Holiday travel plans were cancelled at the last minute by the winter 2022 storm—so I was scratching my head wondering about something special/different I could make for just my husband and myself (instead of gathering for dinner at our children’s home as originally planned). This comfort food was just the ticket. Have never made a pot pie before—only have had frozen Banquet versions! This filling is truly special. I did use 2 cans of dough to allow for a bottom and your suggestion to pre bake the bottom for 5 min was perfect. Next time I’ll try it with regular pie crusts since the crescent rolls are more sweet and buttery. Anyway, it turned out wonderfully, and I really thank you! Cheers, Amy
Best turkey leftover ever. Easy, quick and had all the pantry items in house!! Loved it, can see myself making this every year.
Can I freeze it after it’s cooked and cooked?
Yes you can definitely freeze it. Glad you enjoyed it!
Cooked this chicken pot pie tonight. My husband said this was the best pot pie ever. I used a frozen pie crust on the bottom and crescent rolls on top. I also used frozen veggies. Cooked for 16 min. . It was so easy. Thanks for recipe. I give this 5 stars
Delicious 😋. My family loved it . Will definitely make again
This was so easy and tasty!
Can this be prepared ahead, refrigerated then baked the next day?
Yes, that will work fine. Just wait to add the crescent rolls until right before you bake it.
Classic chicken pot pie flavor with a speedy crust swap with the crescent rolls, genius!
My husband and I loved this recipe. I will make it again and again! I may try a bottom crust next time.
I made a half recipe of this pot pie tonight. No celery because I didn’t have any. I need to buy some, chop it up and put it in the freezer so I will have it on hand for recipes. I added a small potato, cubed. I didn’t have the heavy cream or half & half, so I used 1/4 cup of regular milk in place of the 3/8 cup of cream. And I cubed my chicken instead of shredding it. Baked it in a loaf pan in my toaster oven. Mmmmm, yummy! This recipe is a keeper for me. I ate 1/3 of it and have enough for 2 more meals. It’s just me in my household, as I lost my husband to covid-19 last year.
My sincere condolence, Vicki. I only began cooking due to the pandemic, and I still do not enjoy it. I froze some celery recently. I wrapped it in Glad plastic wrap, then put it in a freezer baggie. It was awful when I thawed it. It had gone mushy and slimy. Not sure what I did wrong (?)
Just wanted to say I am sorry for the loss of your husband. My husband passed 7 years ago, and my son, two years ago. It is a hard road to walk. I enjoyed cooking for my boys and now I don’t cook at all, eating alone is not the same anymore, the joy is gone. You take care of yourself….
I care ❤
This was perfect. I was just trying to use my leftover Thanksgiving turkey and a can of crescent rolls hanging out in my fridge. I used
a whole can of broth (2oz more than called for) and therefore a tiny bit more flour. I used about a cup and a half of frozen mixed peas and carrots in lieu of the cut carrots and separate frozen peas. Seasoned perfectly. Way better than expected.
I had this at my sister’s house and just about died it was so good! However at home we try to eat mostly vegan / vegetarian. When I found out most brands of crescent rolls have no dairy in them (essentially they’re vegan) I decided to make a vegan version of this! I use a vegan butter like Earth Balance, vegetable broth (or even a chicken flavored boulllion for the broth) instead of chicken broth, Gardein frozen chick’n or even the Tofurkey lightly seasoned chick’n chunks, and a homemade cashew cream (handful of cashews blended with a little water) for the heavy cream. It tastes just as yummy as my sister’s. Great recipe that CAN be veganized!
This is really yummy. I used a bigger casserole dish 9×13 (added little extra turkey and little more broth/flour.. only a tiny bit..Really easy and fast to make. I also didn’t have any celery and it’s still yum. Good recipe to use up thanksgiving turkey. I will try this with leftover chicken or store bought rotisserie. Thanks for the recipe 🙂
I like my Chicken Pot Pie with a bottom crust as well as a top. Would I need to pre-cook the crescent roll bottom for a few minutes before adding the filling and top and finishing the cooking?
Hi Joe, I haven’t tried it with a crust on the bottom before, but yes that would be my recommendation. About 5ish minutes to prebake is what I would start with.
Hello delicious, I cannot wait to make this pot pie, it looks so good.
YUM! I haven’t made Chicken Pot Pie in forever. This sounds like a prefect recipe!
OMG are you serious! This looks prefect, Need to make it now!
Delicious way to use left over chicken!