Easy Chicken Pot Pie with Crescent Rolls
Easy Chicken Pot Pie with Crescent Rolls
This quick and cozy take on the classic chicken pot pie delivers all the creamy, savory goodness you love—with way less prep. With tender chicken, hearty vegetables, melted cheese, and a golden crescent roll topping, it’s a fuss-free dinner that’s perfect for busy weeknights or comforting family meals.
📝 Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken (canned) | 2 cans (12.5 oz each) |
| Cream of chicken soup | 2 cans (10.5 oz each) |
| Canned corn (include juice) | 1 can (15 oz) |
| Canned peas (drained) | 1 can (15 oz) |
| Shredded cheese | 2 cups (cheddar or blend) |
| Crescent rolls | 1 package (8 oz) |
| Butter (melted) | 3 tablespoons |
👩🍳 Instructions:
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set it aside.
Step 2: Mix the Filling
In a large bowl, combine the canned chicken, both cans of soup, corn (with liquid), and peas (drained). Stir until fully mixed.
Step 3: Add Cheese
Fold in the shredded cheese until the mixture is creamy and evenly blended.
Step 4: Cut Crescent Dough
Unroll the crescent dough and separate it into triangles. Cut each triangle into smaller 2–3 inch pieces.
Step 5: Assemble the Dish
Spread the chicken mixture into the baking dish. Scatter the crescent dough pieces evenly over the top. Drizzle melted butter over the dough.
Step 6: Bake
Bake uncovered for 25–30 minutes, or until the crescent topping is golden and the filling is hot and bubbly.
Step 7: Cool & Serve
Allow to cool for a few minutes before serving. Pair with a light salad or steamed veggies for a complete meal.
