Crescent Roll Chicken Pot Pie

chicken pot pie in rectangular ceramic baker 

Yields: 8 servings
Prep time: 15 min
Cook time: 45 min

• 4 tablespoons butter
• 1 medium yellow onion (diced)
• 3 stalks celery (diced)
• 3 carrots (peeled and diced)
• ¾ cup peas (fresh or frozen)

• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 2 teaspoons dried parsley
• ½ tablespoon salt
• ½ tablespoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon poultry seasoning
• 3 cups cooked and shredded chicken
• ½ cup flour

• 2½ cups chicken broth 
• 2 - 8 oz. tubes crescent rolls
• 1 cup heavy whipping cream
• Butter cooking spray


(5 QT.)


1. Preheat the oven to 375°F. Spray the Baker with cooking spray and set aside. Unroll 1 roll of crescent dough onto the bottom of the Baker and place in oven for 20 minutes. Remove once baked and set aside.

bake first layer of crescent roll in ceramic medium rectangular baker

 2. Melt 3 tablespoons of butter in Sauteuse over medium heat. Then add onion, carrots, peas, and celery. Saute for 5 minutes. (If using frozen peas, add last.) 

veggies in sauteuse for chicken pot pie

  3.Add in minced garlic and shredded chicken. Stir to combine and cook for another minute. Lower heat to medium-low.

add chicken to ID21 sautuese for chicken pot pie 

4. Sprinkle flour on top of chicken and veggies. Stir until everything is well-coated. Then add chicken broth to the pan. Season with all dried seasonings. Mix until well incorporated.

add spices to chicken veggies chicken pot pie in ceramic baker

5.Stir in cream and simmer for another 2 minutes. Remove from heat and spoon onto baked crescent dough. 

chicken pot pie filling onto crescent in ceramic baker 

6. Spread the second roll of crescent dough on top of the chicken pot pie filling. Also, brush with 1 tablespoon of melted butter and bake in oven for 20 minutes.

brush butter onto chicken pot pie in rectangular ceramic baker

7. Remove from oven and allow to cool before serving.

final chicken pot pie in rectangular ceramic baker   



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