Description
Delicious chicken pot pie made with tender chicken and fresh vegetables, all wrapped in flaky crescent roll dough.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 2 medium carrots (chopped)
- ½ cup frozen peas
- 4 cloves garlic (minced)
- 2 cups cooked and shredded chicken or turkey
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon seasoned salt
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- Black pepper (to taste)
- 1 8 oz tube of crescent roll dough
Instructions
- Preheat the oven to 375°F and lightly grease an 11×7-inch baking dish or a deep-dish pie pan.
- In a large skillet, melt the butter over medium-high heat. Add onion, celery, carrots, and peas and sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in the shredded chicken. Sprinkle flour over the mixture, stirring to coat everything evenly. Cook for 2 minutes.
- Slowly pour in the chicken broth, stirring continuously. Let simmer for 2-3 minutes until slightly thickened. Mix in thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and black pepper.
- Stir in the heavy cream and cook for another 2-3 minutes until the filling is thick and creamy. Remove from heat.
- Pour the filling into the prepared baking dish. Unroll the crescent roll dough and lay it over the top. If using a round dish, overlap the crescent rolls in a pizza-style pattern.
- Place the dish in the oven and bake for 12-15 minutes, or until the crescent rolls are golden brown and fully cooked.
- Let the pot pie rest for a few minutes before serving.
Notes
- Brush the crescent rolls with melted butter before baking for extra crispiness.
- If using a deep-dish pie plate, check that the center of the dough is fully cooked before removing from the oven.
- Swap heavy cream for half-and-half or milk to lighten up the recipe.
- If short on time, use a bag of frozen mixed vegetables instead of fresh ones.
- For extra creaminess, mix in 1 can of cream of chicken soup before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg