Easy Chicken Pot Pie with Crescent Rolls: A Cozy Family Favorite

Wolf Homestead

Sep 9

2 min read

Updated: Oct 17

This simple chicken pot pie is one of those cozy family meals that does not need a long ingredient list or anything fancy. Creamy chicken, mixed vegetables and a golden crescent roll crust come together in one casserole dish, and it is exactly the kind of dinner I love when I want something warm, easy and filling.

The written recipe below is the clean version of what I made in the video. And yes, if you watch it, there is an ongoing tuna joke. It is chicken. I promise.

Watch Us Make It

Ingredients

1 large can cream of chicken soup
2 small cans mixed vegetables, drained
3 cans cooked chicken, drained
2 cans crescent rolls
Garlic Powder, Onion Powder, Salt, Pepper

How to Make Easy Crescent Roll Chicken Pot Pie

Preheat your oven to 350°F (175°C) and lightly spray your casserole dish.
Unroll one can of crescent rolls and press it into the bottom of the casserole dish.
Bake the bottom crescent roll crust for about 10 minutes.
While the crust bakes, mix the cream of chicken soup, drained mixed vegetables and cooked chicken in a bowl. Season it the way your family likes it.
Spread the chicken mixture evenly over the partially baked crescent roll crust.
Unroll the second can of crescent rolls and lay it over the top of the filling.
Bake for another 30-40 minutes, or until the crescent rolls are golden and the filling is heated through.

The Picky-Kid Version

In the video I was actually making more than one version at the same time. For a child who was not interested in all the mixed vegetables, I made a simpler bowl using chicken and corn instead. If your house has somebody who picks through every pea and carrot like they are conducting an investigation, swapping the mixed vegetables for a vegetable they will actually eat is an easy way to make the same dinner work for your family.

Why I Like This Recipe

It is simple, comforting and made mostly from things I can keep in the pantry or refrigerator. There is no pie crust to make, no complicated filling, and no need to make dinner harder than it has to be. The crescent rolls give you that soft, golden crust on the bottom and top, while the middle stays creamy and hearty.

When it comes out of the oven, it is going to be stinking delicious.

This is exactly the kind of recipe I want in my back pocket: easy enough for a regular weeknight, filling enough to make everybody happy, and flexible enough that I can adjust the vegetables for whoever is sitting at the table.

If you make it, let me know what vegetables you use in yours.