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Chicken Pot Pie w/Crescent Rolls

Katrina
Easy Chicken Pot Pie with a fun twist for the crust!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 people

Ingredients
  

  • 2 cups cooked chicken (diced or shredded) Rotisserie chicken works
  • 1 can (10.5oz) cream of chicken soup
  • 1 can of green beans
  • 1 can of sliced carrots
  • 1 can of whole corn
  • 1 can of diced white potatoes
  • 1 package refrigerated crescent rolls top with melted butter optional

Instructions
 

  • Preheat your oven to 325°F.
    Put ½ of the crescent rolls in the baking dish and allow the bottom part to cook. Prepare the filling: In a large bowl, mix the cooked chicken, cream of chicken soup, vegetables, salt, and pepper until well combined
    .Transfer to baking dish: Pour the mixture into a greased 9-inch pie dish or a medium-sized casserole dish.
    Add the crescent rolls: Open the package of crescent rolls and arrange the triangles over the filling, overlapping slightly to cover as much as possible. It’s fine if a few gaps remain— the rolls will expand as they bake.
    Brush with butter: For extra flavor and a golden finish, brush the tops of the crescent rolls with melted butter (optional).
    Bake: Place the dish in the oven and bake for 20-25 minutes, or until the crescent rolls are golden brown and the filling is bubbling.
    Cool and Serve: Let the pot pie cool for a few minutes before serving! Enjoy!

Notes

This recipe can be made with puff pastry crust or pie crust! Get creative with this recipe and remember to make it your own!  Happy Cooking!
Keyword Chicken Pot Pie w/Crescent Roll