Chicken Pot Pie with Crescent Rolls

Name: Chicken Pot Pie with Crescent Rolls
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp Butter; 1 lb Cooked Lemon Chicken Breast; 10.5 oz Cream of Chicken Soup; 10.5 oz Cream of Mushroom Soup; 2 whole Crescent Roll Dough; 0.5 cup Milk; 16 oz Mixed Vegetables; 1 lb Rotisserie Chicken; 1 pinch Salt & Pepper; 15 oz Sliced Potatoes

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Halal 🕌Comfort-Food

Chicken Pot Pie with Crescent Rolls layers a rich chicken-and-vegetable filling between flaky, buttery pastry for a comforting bake with crisp edges and a saucy center. It blends tender chicken, mixed vegetables, and potatoes bound with savory soups for nostalgic flavor. Ideal for a cozy weeknight dinner or sharing with family.

Prep20 mins
Cook50 mins
Serves8
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pressing the seams together.
2

Melt butter in a saucepan over medium heat. Add chicken breast, rotisserie chicken, frozen vegetables, and sliced potatoes. Cook, stirring often, until the vegetables are thawed and the mixture is heated through, 5 to 7 minutes.
3

Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Gradually pour in milk and cook, stirring often, until combined and heated through, about 3 minutes.
4

Add the soup mixture to the chicken mixture; stir until well combined. Season with salt and pepper. Pour the mixture into the prepared baking dish. Top with the second can of crescent roll dough; do not press these seams together. Cover loosely with aluminum foil to keep the crescent rolls from browning too quickly.
5

Bake in the preheated oven until heated through and the rolls are golden brown, 40 to 50 minutes.