Chicken Pot Pie with Pie Crust & Crescent Rolls – Easy Comfort Dinner Recipe
A creamy chicken pot pie topped with buttery crescent rolls or a flaky pie crust, perfect comfort food for any dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
3 Tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1/2 cup frozen peas
4 garlic cloves, minced
2 cups cooked and shredded chicken or turkey
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
Pepper to taste
3/4 cup heavy cream or half and half
1 (8 oz) tube of crescent rolls or 1 pie crust
Instructions
1. Preheat oven to 375°F. Spray a large baking dish with cooking spray.
2. Melt butter in a skillet over medium heat. Add onions, celery, carrots, and peas; cook 5-7 minutes.
3. Add garlic and cook 1 minute. Stir in shredded chicken.
4. Sprinkle flour over mixture; cook 2 minutes. Slowly add chicken broth, stirring until thickened.
5. Add thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and pepper.
6. Stir in heavy cream and cook 2-3 minutes until thick.
7. Pour mixture into prepared baking dish.
8. Spread crescent rolls or pie crust over filling.
9. Bake 14-16 minutes until crust is golden and cooked through.
10. Cool slightly and serve.
Notes
For leftover chicken or turkey, this recipe works beautifully. Use frozen mixed vegetables if fresh aren’t available. Ensure overlapping crescent rolls in the center cook thoroughly.