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Chicken Pot Pie with Crescent Rolls

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Chicken Pot Pie with Crescent Rolls is the easiest recipe for a classic chicken pot pie. With a double-crust layer of crescent rolls and that savory chicken pot pie filling, this is one chicken dinner that you will be making on repeat.

chicken pot pie made with crescent roll dough in a 9 x 13 inch pan
Chicken Pot Pie Image by Sarah Alvord

We love chicken pot pie in all of its forms, but this crescent roll chicken pot pie is towards the top for one of our favorites. The crust is soft, buttery and tastes so good with the chicken pot pie filling. If you need a quick, comforting chicken dinner recipe, definitely give this one a try.

You will love this recipe because it is so flavorful, easy to make, and can feed a lot of people so it is perfect for a family dinner or even a dinner party. Your family is going to gobble this up because it tastes delicious, and is pure comfort food that will tickle their tastebuds and fill their bellies with warm goodness.

What You Will Need:

Here is what you need to add to your grocery list to make crescent roll chicken pot pie:

  • Crescent Rolls– did you know you can buy a can of crescent roll sheets? These don’t have the precut triangles and are just a sheet of crescent dough that works perfectly with this recipe. I usually find them right next to the regular crescent dough cans.
  • Chicken– a rotisserie chicken makes this recipe quick or just cook up a few chicken breasts to add to the pot pie.
  • Onion– look for a yellow or white onion
  • Garlic– fresh is best. I like to use a garlic press to easily mince the garlic right into the pan
  • Celery- adds a little crunch and a lot of flavor to this recipe
  • Peas and Carrots– pick up a bag of frozen peas and carrots to quickly add to the pot pie mixture
  • Flour– used in this recipe to thicken the chicken gravy
  • Chicken Broth– homemade or store-bought will add a ton of flavor
  • Half and Half or Milk– using half and half will make this more creamy, but milk will work in a pinch
  • Spices and Seasonings

⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

How to Level Up This Recipe

This recipe is absolutely delicious if prepared following the written recipe, however, you can make a few adjustments to take it to the next level or even have more vegetables. Here are a few suggestions:

  1. Add-ins: try adding in diced potatoes, green beans, asparagus, or even corn for a different texture and flavor.
  2. Double up the protein: it seems to be all the rage these days, getting in all that protein. You can easily add additional chicken to this pot pie recipe to up the protein level.
chicken pot pie filling in a large skillet
Image by Sarah Alvord

Recommended Equipment for This Recipe

  • Large Skillet– I use this enameled cast iron pan almost daily, one of my favorite kitchen tools
  • 9 x 13 inch Baking Dish– we have a few of this exact pan in our kitchen that we use for desserts and savory dishes all the time.

How to Make Chicken Pot Pie with Crescent Rolls

This is a perfect weeknight chicken dinner because it comes together quickly, and takes just a few minutes to prepare before baking. Let’s walk through the simple steps with a few tips and tricks.

  1. Prepare the bottom crust: to ensure that the bottom crust is not soggy, we start this recipe by baking the bottom crust for 5-7 minutes
  2. Make the Chicken Pot Pie Filling: melt the butter in a large skillet over medium heat and add in the diced onion and celery. Cook and stir for 3-5 minutes, until it is just soft. Season with salt, black pepper, and thyme. Add in the garlic and cook for just 30 seconds. Sprinkle in the flour and stir to coat everything in the pan.
  3. Make the gravy: add in the chopped chicken, chicken broth, and half and half. Stir over medium heat and bring to a simmer until the gravy thickens. Lastly, add in the frozen peas and carrots and Worcestershire sauce.
  4. Prepare for baking: pour the pot pie filling evenly into the bottom crust that has been partially baked. Place the second sheet of crescent roll dough over the top of the filling, trying to pinch the bottom and top pieces together along the sides. Use a sharp knife to slice a few slits in the top of the crust.
  5. Bake the pot pie: bake the pot pie for 20-25 minutes until the dough is golden brown. Brush the top of the crescent roll pot pie with melted butter when it comes out of the oven.

Skip to the bottom of this post for the full recipe instructions and the printable recipe card.

browned crescent roll dough on top of chicken pot pie filling in a rectangle pan
Image by Sarah Alvord

Storage and Leftovers

To store any leftovers of this chicken pot pie casserole, allow it to cool before covering it with plastic wrap and refrigerate for up to 3 days.

I have found that if I put this in the refrigerator while it is still warm, the dough becomes wet and soggy. This recipe really is the best when made and eaten on the same day.

slice of chicken pot pie in crescent roll dough on a white plate
Image by Sarah Alvord

What to Serve with Crescent Roll Chicken Pot Pie

We like to serve this chicken pot pie recipe with a simple green salad, some sliced fruit, or roasted broccoli.

More Chicken Recipes to Try:

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slice of chicken pot pie in crescent roll dough on a white plate
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Chicken Pot Pie with Crescent Rolls

Double crust chicken pot pie in a rich gravy with vegetables for a simple and delicious dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12
Calories: 238kcal


  • 2 cans crescent roll sheets
  • 3 tablespoons butter
  • ½ onion diced
  • 2 ribs celery sliced
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon thyme
  • 1/4 cup flour
  • 1 pound chicken cooked and shredded or diced
  • 1 12 ounce bag frozen peas and carrots
  • 3 cups chicken broth
  • 1 cup half and half or milk
  • 1 teaspoon Worcestershire Sauce


  • Preheat oven to 350℉. Spray a 9 x 13 inch baking dish with cooking spray.
  • Place one sheet of dough on the bottom of the pan, pressing as far up the sides as you can. Bake for 5-7 minutes.
  • In a large skillet over medium heat, melt the butter and add in diced onion, and celery. Cook and stir for 3-5 minutes until soft.
  • Season with salt, pepper and thyme.
  • Add in the flour and stir to coat. Add in the chicken. Pour in the chicken broth and half and half. Stir constantly over the heat until thickened.
  • Add in the frozen peas and carrots and Worcestershire sauce.
  • Pour the chicken mixture over the crust in the pan and spread out evenly.
  • Place the other crescent roll dough over the top. Press the seams together around the sides, and slice a few diagonal slits across the top of the crust.
  • Bake for 15-20 minutes until golden brown on top and bottom. Brush the top with melted butter when it comes out of the oven if desired. Enjoy!


  • Nutrition facts are provided as a courtesy and are just an estimate. 
  • Store any leftovers in an air tight container for up to 3 days in the refrigerator.
  • This is best reheated in the oven or an air fryer. 


Calories: 238kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 730mg | Potassium: 88mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Course: Dinner
Cuisine: American, Chicken Recipes, Dinner
Keyword: Chicken Pot Pie, Chicken pot pie with crescent rolls
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