Best 2 Crescent Chicken Pot Pie Recipes

Indulge in the comforting classic of Crescent Chicken Pot Pie, an irresistible dish that combines flaky crescent dough with a creamy, flavorful filling. This delightful recipe offers a unique twist on the traditional pot pie, using refrigerated crescent rolls as the crust. Inside, you'll find tender chicken, a medley of vegetables, and a velvety sauce that come together in perfect harmony. With its golden-brown crust and delectable filling, this Crescent Chicken Pot Pie is sure to become a family favorite. This article provides three variations of the recipe: a classic version, a veggie-packed version, and a hearty version with added bacon and cheese. Each recipe includes step-by-step instructions, a list of ingredients, and cooking tips to ensure a successful and delicious outcome.

Check out the recipes below so you can choose the best recipe for yourself!

CRESCENT CHICKEN POT PIE

Crescent Chicken Pot Pie image

Serve your family with this chicken pot pie that's made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (103/4 oz) condensed cream of chicken soup
11/2 cups sour cream
4 cups chopped cooked chicken
2 bags (12 oz each) frozen mixed vegetables, thawed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

Nutrition Facts : Calories 426, Carbohydrate 29 g, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 731 mg

CHICKEN POT PIE CRESCENT BRAID

Chicken Pot Pie Crescent Braid image

Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this

Provided by Bonnie G 2

Categories One Dish Meal

Time 40m

Yield 2 Braid, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 (12 ounce) cans crescent roll dough
1 cup cooked chicken
1 cup frozen peas and carrot
1/2 cup condensed cream of chicken soup
4 ounces cream cheese
1/2 cup cheddar cheese

Steps:

Preheat your oven to 375 degrees.
In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
Pinch the ends of the dough to keep the filling inside while it bakes.
Bake for 20 to 25 minutes so that the top is nice and golden brown.
Let stand about 10 minutes before cutting in to it.

Nutrition Facts : Calories 391.5, Fat 14.8, SaturatedFat 6.2, Cholesterol 80.1, Sodium 618.4, Carbohydrate 48.1, Fiber 3.8, Sugar 4.2, Protein 16.1

Tips:

For a creamier filling, use a combination of milk and heavy cream.
For a crispy crust, brush the tops of the crescent rolls with melted butter before baking.
To save time, use a rotisserie chicken or pre-cooked chicken breasts.
Add your favorite vegetables to the filling, such as carrots, celery, or peas.
For a vegetarian pot pie, omit the chicken and add more vegetables.

Conclusion:

Crescent chicken pot pie is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With its creamy filling, tender chicken, and flaky crust, this pot pie is sure to be a hit with the whole family.