The Easiest-Ever Chicken Pot Pie Recipe

thenaptimechef
  • Chicken Pot Pie

    We love chicken pot pie in our house, but the crust takes too long to make from scratch. So I’ve come up with this super easy chicken pot pie recipe using packaged crescent rolls for the crust. The flakey, buttery rolls taste a lot like homemade crust without the hassle of blending the butter with the flour and getting a perfect consistency. I just unroll them — they are a  perfect rectangle shape when they are still attached — and set them right on the filling and they are ready to go! It’s an ideal semi-homemade meal for a weeknight family dinner.

    Want to make your own chicken pot pie with crescent dough topping? See my recipe below.

    DSC_4894

    Easy Chicken Pot Pie Recipe

    We love chicken pot pie in our house, but the crust takes too long to make from scratch. So I’ve come up with this super easy chicken pot pie recipe using packaged crescent…

    By
    Published:
    Servings: 6-8

    Ingredients:

    • unsalted butter: 4 tablespoons, divided
    • cooked boneless skinless chicken breasts: 1 pound, cut into 1-inch cubes
    • medium yellow onion: 1, finely chopped
    • large carrots: 2. peeled and finely chopped
    • celery stalks: 2, diced
    • dried thyme: 1 teaspoon
    • unbleached all-purpose flour: 1/2 cup
    • low-sodium chicken stock: 2 cups
    • whole milk: 1 1/2 cups
    • frozen peas: 1 cup
    • frozen corn kernels: 1/2 cup
    • parsley: 1 Tbsp, finely chopped
    • kosher salt: 2 teaspoons
    • freshly cracked pepper: 1/2 teaspoon
    • crescent rolls: 1 can

    Directions:

    Step 1: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 13x9x2 dish and set aside.

    Step 2: In a large stockpot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chicken, onions, carrots, celery, thyme, and a pinch of salt and cook for 5 minutes, or until the onion is softened and translucent.

    Step 3: Add the remaining butter and allow it to melt. Then add the flour and stir it into the vegetables and cook for about 2 minutes. Stir in the chicken stock and milk and allow the mixture to simmer for 8 to 10 minutes, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon.

    Step 4: Stir in the peas, corn, parsley, salt, and pepper into the pan and cook until just warmed through. Spoon the filling into the prepared pan.

    Step 5: Roll out the crescent rolls and cover the filling with them. They should just rest gently on top.

    Step 6: Bake the pot pie for 25 to 30 minutes, or until the crust is brown and the filling is bubbly. Remove it from the oven and allow it to cool for 5 minutes before serving.

    Like what you see? Don't forget to Pin it!

    mt_pinterest_pins_august_content_34_r01