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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Recipe: 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 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!
I love this recipe for Chicken Pot Pie with crescent rolls. Wondering if you can make it partially ahead.. and later add the crescent rolls and bake?
Yes, that will work great!
My first time ever making chicken pot pie and it turned out great. I made a couple changes to give it “Indian” flavors and also baked it right in the cast iron skillet.
Thinking of trying this with a crescent roll base as well as topping. I’m going to bake the base before adding the chicken filling. I’ll let you know 😊
Hi Karen!
Any update on how using Cresent rolls on the bottom turned out?
Is it possible to use the rolls on the bottom and the top
I have not tried adding rolls to the bottom so I can’t say how that would work. If you try it, please let me know your results!
Yes! I made it with a top and bottom crust! My grandkids loved it because of the crusts!
Did you bake the bottom crust first for any length of time or just put it in the pan first raw add the filling and top with another crescent?
Thanks!
So yummy! Easy to make and turned out great!
Great recipe. My husband loved it and asked me to make it again soon.
This was a huge hit in our home! I normally do not rate things, but this was very much due. I added a larger portion of the herbs and did not have Thyme so added Herbs de Provence which really added the finishing touch
Can i use milk instead of heavy cream and half and half because I don’t have either I just have milk do you know if I can
Yes you can use milk instead.
I made this for dinner last night. Seems like my picky family enjoyed it as there was only about a tablespoon left in the dish – lol Thanks for a great recipe!!
Loved this chicken pot pie