Easy Chicken Pot Pie with Crescent Rolls
This quick and cozy take on the classic chicken pot pie delivers all the creamy
👩🍳 Instructions:
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set it aside.
Step 2: Mix the Filling
In a large bowl, combine the canned chicken, both cans of soup, corn (with liquid), and peas (drained). Stir until fully mixed.
Step 3: Add Cheese
Fold in the shredded cheese until the mixture is creamy and evenly blended.
Step 4: Cut Crescent Dough
Unroll the crescent dough and separate it into triangles. Cut each triangle into smaller 2–3 inch pieces.
, savory goodness you love—with way less prep. With tender chicken, hearty vegetables, melted chese, and a golden crescent roll topping, it’s a fuss-free dinner that’s perfect for busy weeknights or comforting family meals.
📝 Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken (canned) | 2 cans (12.5 oz each) |
| Cream of chicken soup | 2 cans (10.5 oz each) |
| Canned corn (include juice) | 1 can (15 oz) |
| Canned peas (drained) | 1 can (15 oz) |
| Shredded cheese | 2 cups (cheddar or blend) |
| Crescent rolls | 1 package (8 oz) |
| Butter (melted) | 3 tablespoons |
Step 5: Assemble the Dish
Spread the chicken mixture into the baking dish. Scatter the crescent dough pieces evenly over the top. Drizzle melted butter over the dough.
Step 6: Bake
Bake uncovered for 25–30 minutes, or until the crescent topping is golden and the filling is hot and bubbly.
Step 7: Cool & Serve
Allow to cool for a few minutes before serving. Pair with a light salad or steamed veggies for a complete meal.
