Rich, creamy, and oh-so-cozy, our Quick & Easy Crescent Roll Chicken Pot Pie with cream of chicken soup, rotisserie chicken, and mixed frozen veggies makes for a stellar meal that comes together in just 45 minutes. Come along with us to the kitchen and learn how to make this shortcut chicken pot pie!

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Why We Love This Recipe

Here in the CCLS kitchen, we’re all about coaxing big flavor out of simple ingredients. As busy working moms, we’ve discovered tons of easy cheats to get dinner on the table with minimal effort. This easy chicken pot pie recipe is one of our crowning achievements!

Aside from being delectably creamy and filling, this recipe also happens to be:

• Super Quick – Using store-bought shortcuts like refrigerated crescent rolls, canned cream of chicken soup, rotisserie chicken, and mixed frozen veggies keeps things simple. You only need to spend 10 minutes of active prep time before popping this quick chicken pot pie in the oven! 😍
• Made With Just 10 Simple Ingredients – We bet you already have half of them on hand.
• Budget-Friendly – Despite grocery prices going absolutely nuts lately, you can still get a whole rotisserie chicken for just $5-8 (depending on where you shop). Buying store brand crescent rolls, frozen veggies, and condensed soup should keep your total cost well under $15 — and that’s to feed the whole family! 
• Comforting & Hearty – There’s nothing quite like a bowl of chicken pot pie to raise your spirits and warm you up from the inside out.

Ingredients & Substitutions

As promised, you only need a handful of simple ingredients to make this crescent roll pot pie:

• Butter – We like to use salted butter for richness, but feel free to swap in olive oil to make it a little more virtuous.
• Onion – Feel free to use white, yellow, or sweet onions here. You can also use prechopped frozen onions to cut back on prep time (and tears!).
• Garlic – Fresh is best, but feel free to use jarred minced garlic to save extra time.
• Paprika – For a touch of warmth. Feel free to use regular sweet paprika, or swap in hot or smoked paprika for an added flavor boost.
• Thyme – For adding a savory earthy flavor with hints of lemon and mint. We always have a jar of dried thyme in the spice cabinet, but feel free to use 3x as much fresh if you have it on hand.
• Frozen Mixed Veggies – We love frozen veggies because they are inexpensive, long-lasting, and come pre-washed and chopped. Our favorite blend has green beans, corn, peas, and carrots.
• Chicken Broth – Opt for low-sodium broth for greater control over your seasoning. You can also swap in veggie broth, broth made with low-sodium bouillon, or homemade broth or stock.
• Rotisserie Chicken – Any kind of cooked chicken or turkey will work here, so feel free to use leftovers instead.
• Cream of Chicken Soup – We always keep a few cans of this versatile condensed soup in our pantries for making a wide range of tasty casseroles. Opt for a low-fat version to keep the calorie and fat content of this rotisserie chicken pot pie to a reasonable level.
• Crescent Rolls – Whether you opt for store-brand or spring for Pillsbury crescent rolls, chicken pot pie is a snap to make with this little hack.

How To Make Easy Chicken Pot Pie With Crescent Rolls

Step 1: Prep. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

Step 2: Sauté Onion. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and minced garlic and cook until tender, stirring frequently, about 5 minutes.

Step 3: Simmer Veggies & Chicken. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 12 minutes.

Step 4: Finish Pot Pie Filling. Add whole can cream of chicken; stir into chicken mixture. Cook over medium heat, stirring constantly, about 2 minutes.

Step 5: Assemble. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).

Step 6: Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Enjoy!

Optional Variations

While we love this recipe for chicken pot pie using cream of chicken soup, there is always some wiggle room for you to customize just about any recipe. Here are some variations to consider:

• Mini Chicken Pot Pies – Make individual serving-sized pot pies by using large ramekins or cocottes.
• Turkey Pot Pie – Swap in leftover holiday turkey for the rotisserie chicken.
• Gluten-Free Chicken Pot Pie – Opt for GF crescent rolls and check your condensed soup to make sure it’s celiac-friendly.
• Dairy-Free Chicken Pot Pie – Use plant-based butter or olive oil and use a dairy-free cream of chicken soup.

Expert Tips

• Pull the chicken while it’s still warm to make life easier. 
• Waste not, want not. Save the chicken carcass to make homemade chicken broth.
• Work ahead. Feel free to make and assemble the pot pie through step 5, then cover well and refrigerate for up to 3 days or freeze for up to a month. To bake, defrost overnight in the fridge, then bake as directed, adding about 5-10 minutes on to the baking time as needed to warm the casserole through.

FAQs

What is the best way how to reheat chicken pot pie?

To reheat chicken pot pie while keeping it delicious, you can follow these steps:
1. Oven Method: Preheat your oven to around 350°F (175°C).
   – If the pot pie is frozen, let it thaw in the refrigerator overnight.
   – Place the pot pie on a baking sheet or in a baking dish.
   – Cover the pot pie loosely with aluminum foil to prevent excessive browning.
   – Reheat the pot pie in the preheated oven for about 25-30 minutes or until the filling is heated through and the crust is golden and crispy.
   – Remove from the oven and let it cool slightly before serving.
2. Microwave Method: If you’re short on time, you can use the microwave to reheat individual servings of chicken pot pie.
   – Transfer a portion of the pot pie onto a microwave-safe plate.
   – Cover the plate with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
   – Microwave the pot pie on medium power or reheat setting for 2-3 minutes at a time, checking the internal temperature after each interval.
   – Stir the filling and test the temperature with a food thermometer. Ensure it reaches an internal temperature of 165°F (74°C) for safe consumption.
   – Continue reheating in short intervals until the desired temperature is reached.
Regardless of the method you choose, it’s essential to ensure that the pot pie is heated thoroughly. Checking the internal temperature with a food thermometer can help ensure it reaches a safe temperature. By following these steps, you can enjoy a warm and tasty chicken pot pie again.

What should I serve with chicken pot pie?

Chicken pot pie is a satisfying and hearty dish that pairs well with various sides. Here are a few suggestions to complement your chicken pot pie:
1. Salad: A fresh and crisp salad can provide a refreshing contrast to the richness of the pot pie. Consider serving a simple green salad with a light vinaigrette dressing or a Caesar salad with crunchy romaine lettuce, Parmesan cheese, and croutons.
2. Roasted Vegetables: Roasted vegetables add a delicious and colorful element to the meal. Try roasting a medley of carrots, Brussels sprouts, potatoes, or sweet potatoes with a drizzle of olive oil, salt, and herbs.
3. Steamed Vegetables: Steamed vegetables offer a healthier option. Consider steaming broccoli, green beans, or carrots until tender-crisp and serving them as a side dish.
4. Mashed Potatoes: Creamy mashed potatoes can complement the savory flavors of the pot pie. Choose classic mashed potatoes or try variations like garlic mashed potatoes or mashed sweet potatoes for added depth of flavor.
5. Biscuits or Dinner Rolls: Soft and flaky biscuits or warm dinner rolls can be a delightful accompaniment to the chicken pot pie. They can be used to scoop up the filling or enjoyed on their own.
6. Rice or Quinoa: Serve the chicken pot pie alongside steamed rice or quinoa for an alternative starch option. These grains can help balance the meal and provide additional texture.
7. Cranberry Sauce: For a touch of sweetness and tang, consider serving cranberry sauce on the side. The tartness of cranberry sauce can complement the savory flavors of the pot pie.
Remember, the choice of sides ultimately depends on your personal preferences and the overall meal composition you desire. Feel free to mix and match based on what you enjoy and what complements the flavors of the chicken pot pie.

Why is my chicken pot pie crust soggy?

A soggy crust on a chicken pot pie can be disappointing, but there are a few common reasons why it might occur:
1. Underbaking: One of the main culprits for a soggy crust is underbaking. If the pot pie is not baked long enough, the bottom crust may not have enough time to fully cook and crisp up. Ensure you follow the baking instructions and give the pie enough time in the oven.
2. Excessive Moisture: The filling of the pot pie may be too wet, which can result in a soggy crust. To prevent this, make sure the filling is not too runny before adding it to the crust. You can thicken the filling by reducing the amount of liquid or using a thickening agent such as flour or cornstarch.
3. Uncooked Fillings: If the filling is not pre-cooked before assembling the pot pie, it can release excess moisture during baking, leading to a soggy crust. It’s important to cook the filling ingredients, especially the chicken and vegetables, before assembling the pot pie to reduce moisture.
4. Ventilation: Proper ventilation is crucial for preventing a soggy crust. Make sure there are enough vents or slits in the top crust of the pie to allow steam to escape during baking. This helps to prevent the build-up of moisture, which can cause the crust to become soggy.
5. Cooling and Storage: After baking the pot pie, allow it to cool for a few minutes before serving. If the pie is not allowed to cool properly, the trapped steam can cause condensation and lead to a soggy crust. Additionally, if the pot pie is stored with a cover or wrapped tightly while still warm, it can create moisture inside the pie, resulting in a soggy crust.
By addressing these potential issues and ensuring proper baking, filling preparation, ventilation, and cooling, you can improve the chances of achieving a crisp and golden crust for your chicken pot pie.

More Quick & Easy Dinner Recipes

• Creamy Shrimp & Grits
• Takeout Favorite, Homemade Flavors: Instant Pot Pork Lo Mein 
• Savor the Simplicity: Crockpot Soy Spareribs Recipe
• Crockpot Red Beans & Rice

If y’all tried this sumptuous recipe for our Easy Cream of Chicken Pot Pie with Rotisserie Chicken & Crescent Rolls, holler and let us know how it turned out for you by giving us a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below. You can also always feel free to tag us (@creamcheeseandlemonsqueeze) in your social media posts so we can cheer you on.

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XO,

Anna & Ashley