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Chicken Pot Pie with Crescent Roll Crust

A warm and comforting Chicken Pot Pie featuring a flaky, buttery crescent roll crust filled with tender chicken and vibrant mixed vegetables in a creamy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded Ensure that your cooked chicken is Halal and tender.
  • 1 cup frozen mixed vegetables Feel free to swap with fresh greens if preferred.
  • 1/2 cup cream of chicken soup
  • 1/2 cup milk
  • 1 package crescent roll dough
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper. Stir until everything is well combined.
  3. Open your crescent roll dough package and unroll it on a floured surface.
  4. In a baking dish, spread the chicken and vegetable mixture evenly. Then, carefully arrange the crescent roll dough over the top. You can either leave it in one large piece or cut it into strips for a decorative touch.
  5. Place the baking dish in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
  6. Once it’s out of the oven, let it cool for a few minutes before slicing. Serve warm.

Notes

If you have leftovers, cover the pot pie with plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, consider freezing it before baking. It should keep well for up to two months.