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Chicken Pot Pie with Crescent Rolls
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory chicken pot pie made effortlessly with rotisserie chicken, canned potatoes, and frozen veggies, all wrapped in flaky crescent rolls.
Ingredients:
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 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
  • 0.5 cup milk
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Place a can of crescent roll dough in an ungreased 9x13-inch baking dish, seamless side down, ensuring the seams are pinched together.
  • In a saucepan over medium heat, melt butter until sizzling. Introduce chicken breast, rotisserie chicken, frozen vegetables, and sliced potatoes. Keep stirring until vegetables are thawed and everything is heated through, about 5 to 7 minutes.
  • In a separate pan over medium-low heat, gently heat both cans of condensed soup. Stir in milk gradually and cook, stirring often, until blended and warmed, approximately 3 minutes.
  • Combine soup mixture with chicken mixture, ensuring they are thoroughly mixed. Season with salt and pepper. Transfer the mixture to the baking dish. Lay the second can of crescent roll dough on top without pinching the seams. Lightly cover with aluminum foil to avoid over-browning of the crescent rolls.
  • Bake in the oven until rolls are golden brown and heated through, for about 40 to 50 minutes.

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