These almost-homemade Mini Chicken Pot Pies are the perfect finger-food for a party! Or a last-minute dinner that your kids will love. Crescent rolls from a can make prep quick and easy! Originally posted October 29, 2015.
I just want to start out by saying that when Bob Marley died, they found multiple species of bugs in his dreadlocks. Or so the stories say. Please, believe the stories, because it will soften the blow of what I’m about to tell you.
So we’re in the kitchen getting dinner ready. Eric and Charlotte are coaching Truman on how to treat bugs. (You know, training him not to demolish them on sight. ) “Be NICE to the bugs, Truman! Bugs are our friends!”.
Then I run my fingers through my hair and there it is. The tiniest (dare I say cutest?) little slug, waving its antennae at me. No bigger than my pinky fingernail. We both just stared at each other. Then I screamed.
It’s a good thing Eric was there to enforce the “let’s be humane” lesson. Because that little slug would have been a goner.
I’m still not used to the fact that my hair is getting longer, even though it’s happening slowly. For sure I know why I had a slug in my hair: earlier I was doing tricks on my patio in the backyard to get pictures for this Sugared Cranberry post. I seriously need to invest in some hair ties.
We just moved to our new house, and I’m still trying to figure out where the best place to do my food photography is. Today I tried to shoot by the window right next to my sink, and this happened.
That’s a mini pot pie. Literally down the drain. What would you pick between a lost pot pie and a tiny slug? Put your priorities first, people.
Want a warm, comforting dinner that doesn’t take hours to make? Look no further! One of the best weeknight dinner hacks I’ve found is making chicken pot pie with crescent rolls. It tastes just like regular pot pie but takes a lot less work and time. Trust me, your family will love this one!
Why Crescent Rolls Make the Perfect Pot Pie Crust
Let’s talk about why crescent rolls are so great for pot pies before we get to the recipe:
- Super time-saving – No need to make homemade crust
- Perfectly flaky texture every time
- Buttery flavor that complements the creamy filling
- Versatile – can be used on top, bottom, or both!
I used to avoid making pot pies because the crust was such a hassle Now with crescent rolls? It’s become a regular in our dinner rotation!
What You’ll Need
Let’s gather everything you’ll need to make this delicious dish:
Ingredients
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 tablespoons butter
- 1-2 pounds chicken (can use a mix of cooked chicken breast and rotisserie chicken)
- 1 (16-ounce) package frozen mixed vegetables
- 1 (15-ounce) can sliced potatoes, drained (optional)
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- Optional seasonings: paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano
Kitchen Equipment
- 9×13-inch baking dish
- Saucepan
- Mixing bowls
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare Your Chicken
You’ve got several options here, and I’ve tried them all with great success:
Option 1: Use Rotisserie Chicken
This is my go-to when I’m in a hurry! Simply shred about 2 pounds of rotisserie chicken meat and season it according to the recipe.
Option 2: Boil Chicken Breasts
- Add chicken breasts to a pot of boiling water with a pinch of salt
- Boil until no longer pink inside (about 20 minutes)
- Remove, let cool slightly, then shred with two forks
- Season with your favorite spices
Option 3: Use a slow cooker. This is what I did the first time, and it was so tender!
- Place chicken breasts in slow cooker with some chicken stock
- Cook on high for about 3 hours
- Shred the chicken right in the slow cooker
2. Preheat and Prepare
Preheat your oven to 350°F (175°C). No need to grease your 9×13-inch baking dish for this recipe!
3. Create the Bottom Crust
Open one can of crescent roll dough and place it in the bottom of your baking dish. Press the seams together to create a solid bottom crust. This step is important – if you don’t seal those seams, your filling might leak through!
4. Prepare the Filling
- Melt butter in a saucepan over medium heat
- Add your chicken and vegetables, cooking until everything is heated through (about 5-7 minutes)
- In a separate pot, warm both condensed soups
- Slowly add milk to the soups, stirring until well combined and heated through
- Pour the soup mixture into the chicken mixture and stir everything together
- Season with salt, pepper, and any additional seasonings you like
5. Assemble and Bake
- Pour your filling mixture over the bottom crust in the baking dish
- Top with the second can of crescent roll dough (no need to pinch these seams)
- Cover loosely with aluminum foil to prevent the crescent rolls from browning too quickly
- Bake for 40-50 minutes, until heated through and the crescent rolls are golden brown
Tips for the Perfect Crescent Roll Chicken Pot Pie
After making this dish many times, I’ve picked up some tricks that really take it to the next level:
Use What You Have
This recipe is super flexible! Here are some easy substitutions:
- Chicken: Use all rotisserie, all chicken breast, or even leftover turkey
- Vegetables: Fresh or frozen both work, just make sure they’re cut to similar sizes
- Potatoes: Use canned, fresh, or leave them out entirely
- Soup: Any cream soup works – try cream of celery for a different flavor
- Milk: Any type works, even non-dairy alternatives
Make It Your Own
Want to customize this recipe? Here are some ideas I’ve tried:
- Add cheese: Mix some shredded cheddar into the filling before baking
- Spice it up: Add a dash of hot sauce or red pepper flakes
- Go gourmet: Add fresh herbs like thyme or rosemary while cooking
- Add more veggies: Spinach, celery, or bell peppers work great!
Make Ahead and Storage Tips
This dish is perfect for meal prep! Here’s how to store it:
- Refrigerator: Store leftovers in an airtight container for 3-4 days
- Freezer: Wrap unbaked pot pie tightly and freeze for up to 3 months
- Reheating: Warm in a 350°F oven for 15-20 minutes (cover with foil to prevent over-browning) or microwave individual portions
Common Questions About Chicken Pot Pie with Crescent Rolls
Can I make this with just one layer of crescent rolls?
Absolutely! Some folks prefer to only use the crescent rolls on top for a more traditional pot pie look. If you do this, just adjust your baking time to about 30-35 minutes.
My filling seems too runny – what did I do wrong?
No worries! The filling will thicken as it cools. Add a tablespoon of cornstarch mixed with cold water to the soup mixture before adding the chicken if you want the filling to be thicker from the start.
Can I make mini pot pies with this recipe?
Yes! Divide the ingredients among ramekins or a muffin tin. Cut the crescent roll dough to fit each container. Reduce baking time to about 20-25 minutes.
Why This Recipe Is a Game-Changer
I’ve been making chicken pot pie for years, but this crescent roll version has become my go-to for several reasons:
- It’s quick – Ready in about an hour with minimal hands-on time
- It’s foolproof – Even beginner cooks can nail this recipe
- It’s customizable – Adapt it to use what you have on hand
- Kids love it – Even picky eaters gobble this up!
A Real Family Favorite
The first time I made this for my family, my husband literally had THREE servings! My kids, who normally pick around vegetables, cleared their plates without a single complaint. That’s when I knew this recipe was a keeper.
What I love most is how versatile it is. Some nights I’ll throw in whatever leftover veggies are in the fridge. Other times, I’ll add extra herbs or spices depending on our mood. It always turns out delicious!
Final Thoughts
Chicken pot pie with crescent rolls proves that comfort food doesn’t have to be complicated. With just a few simple ingredients and about an hour of mostly hands-off time, you can create a meal that tastes like you spent all day in the kitchen.
Give this recipe a try the next time you’re craving comfort food but don’t want to spend hours cooking. I promise it’ll become a regular in your dinner rotation just like it has in mine!
Do you have any special additions or twists you like to add to your pot pies? I’d love to hear about them! Sometimes the best recipes come from little tweaks and personal touches that make a dish uniquely yours.
Happy cooking!
Recipe Card: Easy Chicken Pot Pie with Crescent Rolls
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients:
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 tablespoons butter
- 1-2 pounds chicken (cooked and shredded)
- 1 (16-ounce) package frozen mixed vegetables
- 1 (15-ounce) can sliced potatoes, drained (optional)
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- Optional seasonings to taste
Instructions:
- Preheat oven to 350°F
- Line bottom of 9×13-inch baking dish with one can of crescent rolls, pinching seams
- Cook chicken and vegetables in butter until heated through
- Warm soups and milk in separate pot until combined
- Mix soup mixture with chicken mixture, season to taste
- Pour filling over bottom crust
- Top with second can of crescent rolls
- Cover loosely with foil
- Bake 40-50 minutes until golden brown
Enjoy the easiest, tastiest chicken pot pie you’ve ever made!
Crescent Roll Chicken Pot Pie storage
Baked crescent roll chicken pot pies will last in the fridge for 3-5 days. They can also be frozen for 3-4 months, but the texture won’t be quite the same when they’re thawed.
How to make Mini Pot Pies ahead of time
Yes! To prep this mini chicken pot pie recipe ahead of time, you have a couple of options. First, you can make the filling ahead of time and store it in an airtight container in the fridge for a day or two or in the freezer for up to 1 month. If it’s frozen, let it thaw overnight in the fridge before you use it. If it’s not frozen, warm it up on the stove, put the pies together, and bake as directed. You could also put the pies together all the way and freeze them for up to three months. To do so, make the filling and let it cool completely. Assemble the mini pot pies, then cover them and store them, uncooked, in the freezer. When you’re ready to serve them, bake them from frozen until the filling is heated through and the crescent roll dough is fully cooked. Voila!.