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!


- Kenneth L Brotzel

- butter - onion - celery - carrots - frozen peas - garlic cloves - shredded chicken or turkey - all purpose flour - chicken broth - dried thyme - dried parsley - poultry seasoning - garlic powder - heavy cream or half and half - tube of crescent rolls

 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.

Step 1:

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.

Step 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.

Step 3:

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