Sometimes, dinner needs to hug you back. This easy chicken pot pie recipe with crescent rolls is basically a warm hug in a baking dish.
If your weeknights look anything like mine—juggling work, errands, and trying to figure out who left socks on the dining table again—then you’ll love how simple and satisfying this dish is. It brings all the nostalgic comfort of a homemade chicken pot pie, minus the hours in the kitchen or the intimidating pastry crust. Instead, we’re leaning on the magic of refrigerated crescent rolls (thank you, whoever invented those buttery triangles of joy).
Whether you’re cooking for picky kids, hungry spouses, or just yourself with a glass of wine, this recipe has your back.
Why You’ll Love This Easy Chicken Pot Pie Recipe with Crescent Rolls
- It’s crazy comforting – like cozy socks and a blanket, but edible.
- Weeknight-friendly – everything comes together in about an hour, most hands-off.
- Kid-approved – trust me, mine didn’t even notice the vegetables. Win.
- Great for using up leftovers – especially that rotisserie chicken you impulse-bought.
Ingredients You’ll Need
- Refrigerated crescent rolls – one for the bottom, one for the top. For your flaky crust, no rolling pin is needed.
- Butter – for sautéing and a little flavor magic.
- Cooked chicken breast + rotisserie chicken – a double hit of protein and convenience.
- Frozen mixed vegetables are straight from the freezer; no chopping is required.
- Canned sliced potatoes – hearty and fast. Who has time to peel?
- Cream of chicken + mushroom soup – the creamy base that brings it all together.
- Milk – just a splash to loosen things up.
- Salt & pepper – for seasoning to taste.
Note: The complete ingredient list with exact measurements is below the recipe card. Promise!
How to Make It Happen (Without Losing Your Sanity)
- Get that oven hot – 350°F is the sweet spot. Grease? Nope. Press one can of crescent rolls into the bottom of your baking dish and pinch those seams together.
- Sauté the filling – Melt butter in a pan and toss in the chicken, frozen veggies, and potatoes. Give it about 5–7 minutes to warm up and mingle.
- Make it creamy – In another pan, gently heat both soups and stir in milk. Warm until it’s all smooth and velvety.
- Bring it all together – Pour that creamy soup mixture over your sautéed chicken and veggies. Stir until everything looks like comfort in a bowl.
- Layer and top – Dump the filling into your crescent-lined dish. Add the second can of crescent rolls over the top—don’t pinch these seams. They’ll puff up in the oven like a golden blanket.
- Bake and breathe – Cover loosely with foil so your rolls don’t brown too fast. Pop it in the oven for 40–50 minutes until golden and bubbly.
Tips to Make It Even Easier (and Tastier)
- No rotisserie chicken? Just double the cooked chicken breast. Or use leftover turkey—hello, post-holiday lifesaver.
- Want it extra golden? Uncover the dish for the last 10 minutes of baking.
- Feeding a bigger crowd? Serve with a simple side salad or even some garlic green beans.
- Make it ahead – Prep the filling in the morning and assemble later for a lightning-fast dinner.
A Little Kitchen Memory…
This recipe became a family favorite after a particularly chaotic Tuesday. We were out of groceries, homework was scattered across the kitchen counter, and I had about 45 minutes until someone would start dramatically declaring starvation. I had crescent rolls, leftover rotisserie chicken, and some soup cans. Boom—dinner was born. And it stuck. It’s our go-to when life feels just a bit too full.
FAQs
Can I substitute the cream of mushroom soup?
Absolutely. If you have it, swap it for another can of cream of chicken or even cream of celery.
Do I have to use canned potatoes?
Nope! If you’ve got leftover roasted or boiled potatoes, chop them up and toss them in.
How do I store leftovers?
Cover and refrigerate. It keeps beautifully for 3–4 days. Reheat in the oven or microwave.
Can I freeze it?
Yes! Just bake, cool completely, and freeze. When ready to eat, thaw overnight and reheat until warm.
So next time you’re staring into your fridge wondering what to cook, remember this easy chicken pot pie recipe with crescent rolls. It’s comforting, quick, and guaranteed to get at least one “mmm” at the dinner table—even if it’s from you.
And hey, if no one else says thank you? Let me be the first: You’re crushing it, chef.
Print
Easy Chicken Pot Pie Recipe with Crescent Rolls – Cozy & Quick
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Easy Chicken Pot Pie with Crescent Rolls is the ultimate comfort food shortcut! Packed with hearty chicken, veggies, and a creamy sauce, all tucked between buttery crescent roll layers. Perfect for busy weeknights, picky eaters, or a cozy family meal—no pie crust required!
Ingredients
2 (8 ounce) packages refrigerated crescent rolls, divided
2 tablespoons butter
1 pound cooked, cubed chicken breast meat
1 pound chopped, cooked rotisserie chicken
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can sliced potatoes, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup milk
salt and ground black pepper to taste
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). No need to grease your dish—just have your 9×13-inch baking dish ready.Prepare the Base
Unroll one can of crescent rolls and line the bottom of the baking dish. Pinch seams together to form a solid crust.Sauté the Filling
In a large pan, melt the butter over medium heat. Add the cubed chicken, rotisserie chicken, frozen vegetables, and drained potatoes. Cook for 5–7 minutes, stirring often, until everything is heated through.Create the Sauce
In a separate saucepan, combine the cream of chicken and mushroom soups over medium-low heat. Slowly add the milk while stirring until smooth and heated, about 3 minutes.Mix and Pour
Add the soup mixture to the chicken and veggie mixture. Stir until well combined, then pour evenly over the crescent roll base in the baking dish.Top It Off
Unroll the second can of crescent rolls and lay it on top of the filling. No need to pinch the seams—let it bake as is for a beautifully golden, puffed crust.Bake
Cover loosely with foil and bake for 40–50 minutes, until the top is golden and the filling is bubbling. Remove foil in the last 10 minutes if needed for extra browning.
Notes
Swap out the canned potatoes for fresh or leftover roasted ones if you have them.
Want to lighten it up? Use low-sodium or reduced-fat soups and milk.
This pot pie can be prepped ahead! Assemble and refrigerate up to 24 hours before baking.
Freezer-friendly: Bake, cool, and freeze in portions. Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 520
- Sugar: 6g
- Sodium: 1010mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: easy chicken pot pie recipe with crescent rolls, chicken pot pie, crescent roll dinner, creamy chicken bake, weeknight dinner ideas, cozy casseroles
