Crescent Roll Chicken Pot Pie
Creamy chicken and vegetable filling baked under a flaky crescent roll crust. Rotisserie chicken and frozen veggies keep it quick.
- Easy
- Cast iron / Dutch oven
- Oven
- Chicken
- Dinner
- 50 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 tbsp butter
- 1 yellow onion, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3 cups rotisserie chicken, shredded
- 2 cups frozen mixed vegetables, peas, carrots, corn, green beans
- salt, to taste
Crust
- 1 can refrigerated crescent roll dough, 8 oz
- 1 egg, beaten
Gear
- 10- or 12-inch oven-safe skillet
- Whisk
- Pastry brush
Some gear links may be affiliate links. Disclosure.
Steps
Step 1: Heat the oven to 375°F.
Step 2: Melt the butter in a 10- or 12-inch oven-safe skillet over medium heat. Cook the onion 5 minutes until soft.
Step 3: Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then the milk. Simmer, stirring, 3 to 4 minutes until it thickens like gravy.
Step 4: Stir in the thyme, garlic powder, pepper, chicken and frozen vegetables. Taste and add salt. Bring back to a simmer and take it off the heat.
Step 5: Unroll the crescent dough and press the seams together into one sheet. Lay it over the hot filling and tuck the edges in. It's fine if it doesn't reach every edge.
Step 6: Brush with beaten egg and cut 4 small slits in the top so steam can escape.
Step 7: Bake 20 to 25 minutes, until the crust is deep golden and the filling bubbles around the edges. Rest 10 minutes before serving.
Swaps
- Crust: Refrigerated pie crust, puff pastry, or canned biscuits set on top.
- Chicken: Leftover turkey.
- No skillet: Make the filling in a pot and pour it into a 9x9 baking dish.
Tips
- The filling should be thick, like gravy. Too thin and it runs everywhere when you cut it.
- The rest time lets the filling thicken up again.
The story
HAM Cooking. Let’s fire it up.
Pot pie is a hug in a skillet. Unfortunately, it’s also usually a two-hour project with homemade crust. This is the version for people who’d like the hug without the project.
The filling is a basic white sauce: butter, flour, broth and milk. Cooking the flour in the butter first is what keeps the sauce from tasting pasty and lumpy, and it’s what makes the filling thick enough to hold up under a crust. Crescent dough is buttery and flaky like puff pastry’s lazy cousin, and putting it on hot filling means the bottom starts cooking right away instead of turning gummy.
Steam slits on top. Otherwise the crust puffs up like it’s mad at you.
HAM out.
Related recipes
AI illustrationCast iron / Dutch ovenDinnerEasyCanned Biscuit Chicken and Dumplings
Comforting chicken and dumplings using rotisserie chicken and canned biscuits torn into pillowy dumplings. Under an hour, start to finish.
50 min · serves 6 · Chicken
AI illustrationCast iron / Dutch ovenOvenDinnerEasyCream of Mushroom Pork Chops
Seared bone-in pork chops baked in a creamy mushroom and onion gravy. A classic weeknight supper with a can of soup doing the heavy lifting.
50 min · serves 4 · Pork
AI illustrationCast iron / Dutch ovenOvenDinnerEasyJiffy Cornbread Tamale Pie
Seasoned beef, beans and corn baked under a sweet Jiffy cornbread crust in one skillet. Chili and cornbread without the second dish.
50 min · serves 6 · Beef
Cooked this? Tell us how it went.
Loading reviews…