What To Know
- Place the chicken pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Bake it according to the instructions, let it cool completely, and then wrap it tightly in plastic wrap and freeze for up to 3 months.
- Instead of using a 9-inch pie plate, divide the filling into individual ramekins or muffin tins and top each with a crescent roll.
Craving a warm, comforting, and hearty dish that’s easy to make? Look no further than this chicken pot pie recipe using crescent rolls. With its flaky crust, tender chicken, and creamy filling, this classic dish is sure to become a family favorite. So gather your ingredients, preheat your oven, and let’s get started on this easy and delicious chicken pot pie recipe using crescent rolls!
Ingredients:
- 2 cans (10.75 ounces each) cream of chicken soup
- 1 can (10.75 ounces) cream of celery soup
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup shredded cooked chicken
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 egg, beaten
Instructions:
1. Preheat Oven:
Preheat your oven to 350 degrees Fahrenheit.
2. Prepare Filling:
In a large bowl, combine the cream of chicken soup, cream of celery soup, milk, peas, carrots, celery, chicken, thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Assemble Pot Pie:
Unroll the crescent roll dough and separate it into two rectangles. Place one rectangle in a 9-inch pie plate, pressing it gently into the bottom and up the sides. Pour the chicken pot pie filling into the prepared crust.
4. Top with Crescent Roll:
Unroll the remaining rectangle of crescent roll dough and place it over the filling. Trim any excess dough and tuck it under the bottom crust. Brush the top crust with the beaten egg.
5. Bake:
Place the chicken pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Let Cool:
Remove the chicken pot pie from the oven and let it cool for 10-15 minutes before serving.
7. Serve and Enjoy:
Cut into slices and serve warm. Enjoy your delicious and comforting chicken pot pie made with crescent rolls!
Tips for the Perfect Chicken Pot Pie:
- Use Rotisserie Chicken:
For added convenience, use shredded rotisserie chicken instead of cooking your own.
- Add Vegetables of Your Choice:
Feel free to add other vegetables like corn, green beans, or mushrooms to your pot pie filling.
- Season to Taste:
Adjust the seasonings to your preference. Add more salt, pepper, or herbs if desired.
- Make it Vegetarian:
For a vegetarian version, replace the chicken with cooked tofu or vegetables like lentils or chickpeas.
- Freeze for Later:
This chicken pot pie freezes well. Bake it according to the instructions, let it cool completely, and then wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat in a preheated oven at 350 degrees Fahrenheit until heated through.
Troubleshooting:
- Soggy Bottom Crust:
To prevent a soggy bottom crust, pre-bake the bottom crust for 10-15 minutes before adding the filling.
- Filling Too Thin:
If your filling is too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
- Crust Too Brown:
If the crust is browning too quickly, cover the pot pie with foil during baking.
- Filling Not Bubbly:
If the filling is not bubbly after baking, return it to the oven for a few more minutes.
Variations:
- Individual Pot Pies:
Instead of using a 9-inch pie plate, divide the filling into individual ramekins or muffin tins and top each with a crescent roll. Bake until golden brown.
- Cheesy Chicken Pot Pie:
Add 1/2 cup of shredded cheddar cheese to the filling for a cheesy twist.
- Bacon-Wrapped Chicken Pot Pie:
Wrap each crescent roll with a slice of bacon before baking for a smoky and savory flavor.
- Creamy Chicken Pot Pie:
For a richer filling, add 1/2 cup of heavy cream to the soup mixture.
- Herbed Chicken Pot Pie:
Add 1 tablespoon of chopped fresh herbs like parsley, rosemary, or thyme to the filling for a fragrant twist.
Questions You May Have
1. Can I use puff pastry instead of crescent rolls?
Yes, you can use puff pastry instead of crescent rolls. Just be sure to pre-bake it for 10-15 minutes before adding the filling.
2. How do I store leftover chicken pot pie?
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
3. Can I make this chicken pot pie ahead of time?
Yes, you can make this chicken pot pie ahead of time. Assemble the pie and bake it according to the instructions, then let it cool completely. Wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat in a preheated oven at 350 degrees Fahrenheit until heated through.
