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Easy Pot Pie Recipe With Crescent Rolls

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Crescent Cook's Chicken Pot Pie recipe from
Crescent Cook's Chicken Pot Pie recipe from from www.pillsbury.com

Description

Pot pies are a classic comfort food dish that are easy to make and can be customized with any ingredients you have on hand. This recipe for easy pot pie with crescent rolls is a great way to use up leftovers in the fridge and make a delicious, family-friendly meal. The crescent rolls make a delicious, flaky crust that pairs perfectly with the creamy filling. This pot pie is a crowd-pleaser, and it’s sure to become a regular on your meal rotation.

Prep Time

This easy pot pie with crescent rolls takes about 15 minutes of prep time. You will need to pre-cook the filling ingredients and assemble the pot pie before baking. This recipe is great if you’re short on time, as it only takes a few minutes to put together and then it can be popped in the oven while you take care of other tasks.

Cook Time

The cook time is around 25 minutes. As with all recipes, it is best to keep an eye on the pot pie while it is baking and make sure it doesn’t burn. The crescent rolls should be golden brown and the filling should be bubbly when it is finished.

Ingredients

  • 1 can crescent rolls
  • 1 cup cooked chicken, diced
  • 1 cup cooked vegetables, diced
  • 1 cup shredded cheese
  • 1 can cream of chicken soup
  • 1/4 cup milk
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Unroll the crescent rolls and separate into triangles.
  3. Line the bottom and sides of an 8x8 inch baking dish with the crescent rolls, overlapping the triangles.
  4. Mix together the chicken, vegetables, cheese, cream of chicken soup, milk, and salt and pepper.
  5. Pour the filling into the baking dish.
  6. Top with the remaining crescent roll triangles, overlapping them to form a crust.
  7. Bake for 25 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
  8. Let cool for 10 minutes before serving.

Equipment

  • 8x8 inch baking dish
  • Medium mixing bowl
  • Spoon for stirring

Notes

This recipe is very versatile and can be customized with any cooked meat, vegetables, and cheese you have on hand. You can also substitute other canned soups for the cream of chicken soup, such as cream of mushroom or cream of celery. Feel free to get creative and make it your own!

Nutrition: Per Serving

  • Calories: 366
  • Total Fat: 20g
  • Saturated Fat: 9g
  • Cholesterol: 61mg
  • Sodium: 659mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 2g
  • Protein: 15g

Recipe Tips

This easy pot pie with crescent rolls is best served warm and fresh out of the oven. If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheat in the oven, microwave, or stovetop before serving.

For a vegetarian version of this pot pie, you can use cooked beans or tofu in place of the chicken. You can also add extra vegetables to get your daily serving of vegetables. This pot pie is a great way to use up leftovers and get creative in the kitchen.


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