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slice of chicken pot pie in crescent roll dough on a white plate
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5 from 1 vote

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
Author: Sarah Alvord, Feeding Your Fam

Ingredients

  • 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
  • 2 1/2 cups chicken broth
  • 1/2 cup half and half or milk
  • 1 teaspoon Worcestershire Sauce

Instructions

  • 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 20-25 minutes until golden brown on top and bottom. Brush the top with melted butter when it comes out of the oven if desired. Enjoy!

Notes

  • 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. 

Nutrition

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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