Chicken Pot Pie Recipe Crescent Rolls: The Ultimate Comfort Food

There’s something super comforting about making a chicken pot pie recipe with crescent rolls. It reminds me of cozy family dinners, chilly evenings, or even those times when I just want something hearty and easy after a long day. 

What I love about using crescent rolls is how they completely transform a basic chicken filling into a golden, buttery, flaky treat that feels way fancier than it actually is. If you’ve ever struggled with making pot pie from scratch or rolling out pie dough, this shortcut using crescent rolls might just become your new best friend—like it did for me.

One of the best things about this version of chicken pot pie is that it’s totally adaptable. I’ve tried it with leftover rotisserie chicken, canned chicken (don’t judge—it’s what I had!), and even with turkey after Thanksgiving.

No matter what, it comes out tasting like a warm hug. The crescent rolls puff up beautifully, and they soak up just enough of the creamy filling underneath without turning into a soggy mess. Trust me, it’s the kind of dish that disappears fast at the dinner table.

Why Crescent Rolls Just Work?

If you’ve ever made traditional pot pie with a classic pastry crust, you know it takes time. There’s the mixing, chilling, rolling—it’s a labor of love. But crescent rolls? You just pop the can, unroll the dough, and layer it on top.

Done. I’ve even used them to make individual muffin-sized pot pies, and they turned out perfect. So if you’re tight on time (or just don’t feel like baking from scratch), crescent rolls are a serious game-changer.

What I find works best is letting the rolls sit out for a few minutes before unrolling, so they don’t tear. Then I lightly pinch the seams together before laying them across the top of the filling. Sometimes I get fancy and crisscross strips for a lattice-style look, but honestly, even just laying them flat over the top does the trick.

Tips I’ve Learned Along the Way

When I first started making this, I had a couple of flops. But over time, I picked up a few tips that make all the difference. For one, don’t overfill your dish with the chicken and veggie mixture. It might look like a good idea to pile it high, but that can make the crescent topping soggy or undercooked in the middle.

I also found that brushing a bit of egg wash or melted butter over the crescent rolls helps them get that beautiful golden color. You don’t have to do it, but it does make them look extra inviting.

And here’s a big one: Let it rest for 10–15 minutes after baking. It’s tempting to dive right in, but if you cut into it too soon, all that creamy filling will spill out like soup. Giving it time to set makes it easier to serve and even more delicious.

What Veggies Should You Use?

Here’s the fun part—you don’t need to stick to the classic peas and carrots if you don’t want to. I’ve made versions with corn, green beans, even diced sweet potatoes in the fall. Frozen veggie blends work like a charm, especially on busy nights.

If I have fresh vegetables that are about to go bad, I’ll chop them up and toss them in. It’s a great way to clean out the fridge and not let anything go to waste.

Can You Prep This Ahead of Time?

Yes, absolutely. I do it all the time. I usually make the filling earlier in the day, pop it into the fridge, and then when it’s close to dinnertime, I’ll just spread the crescent rolls over the top and bake it fresh. It still tastes like it was made from scratch. Just keep in mind that if the filling is cold, it might take a few extra minutes in the oven.

I’ve also prepped and baked the entire thing in advance, let it cool, and then reheated it in the oven the next day. It holds up well and still tastes amazing. Just cover it with foil while reheating so the crescent rolls don’t over-brown.

What About Leftovers?

This is one of those meals where the leftovers might actually taste better the next day. The flavors blend together more, and the crescent topping stays surprisingly soft and flaky. 

I just store mine in an airtight container in the fridge, and it usually keeps well for up to 3 days.

When I reheat it, I prefer using the oven rather than the microwave. Microwaving can make the crust a bit chewy, but if I warm it up in a 350°F oven for about 15 minutes, it comes out just right.

Can You Freeze It?

Yes, you can freeze it! I usually do this when I make a double batch. I let one pie cool completely, wrap it tightly in plastic wrap and foil, and freeze it. 

When I’m ready to eat it, I thaw it overnight in the fridge and then bake it covered at 350°F for about 20 minutes, uncovering for the last 5–10 minutes so the crescent topping gets nice and golden again.

Can You Make It Healthier?

Sure—you can tweak it based on what you need. I’ve used light cream cheese or Greek yogurt in the filling instead of heavy cream or full-fat soup. You can also go heavy on the veggies and lighter on the meat, or swap in shredded turkey or tofu for a different twist.

Using reduced-fat crescent rolls is another option, though I’ll be honest: I usually stick with the regular ones because they just taste better to me. But it’s all about balance. If you’re loading the dish with good stuff inside, a little buttery crust isn’t going to hurt.

Fun Variations to Try

Once you’ve got the hang of the basic idea, there are so many fun ways to mix it up. Sometimes I’ll sprinkle a little shredded cheddar or parmesan on top of the crescent rolls before baking. It adds a cheesy kick and makes the top even more delicious.

I’ve also played with different seasonings—like adding garlic powder, thyme, or Italian herbs to the filling. One time I added a dash of hot sauce to the mix and it gave the whole thing a spicy little twist that my family loved.

You can even turn it into a Buffalo chicken pot pie by mixing some buffalo sauce with the chicken filling, adding a little ranch dressing or blue cheese, and topping with the crescent dough. It’s a flavor bomb.

A Go-To Comfort Classic

This chicken pot pie recipe with crescent rolls has become one of my go-to comfort meals. It’s fast, filling, and flexible. Whether you’re feeding picky eaters, cleaning out your fridge, or just need a quick dinner that tastes homemade, it totally delivers.

And the best part? It always feels special. Even though it’s made with a shortcut, no one at the table ever complains. In fact, I usually get asked for seconds—or the recipe.

So if you’ve never tried making pot pie this way, give it a shot. I promise you’ll be surprised by how easy (and delicious) it is.

Ash Tyrrell

Chicken Pot Pie Recipe Crescent Rolls

There’s something super comforting about making a chicken pot pie recipe with crescent rolls. It reminds me of cozy family dinners, chilly evenings, or even those times when I just want something hearty and easy after a long day.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Ingredients Method

Ingredients

  

• 2 8 oz packages refrigerated crescent rolls – buttery and flaky; letting them sit at room temperature a few minutes helps prevent tearing.
• 2  Tbsp butter – adds richness and prevents the filling from sticking.
• 1  lb cooked cubed chicken breast – lean but firm; I prefer poaching to keep it moist.
• 1  lb cooked rotisserie chicken chopped – boosts flavor; try dark meat for extra juiciness.
• 1 16 oz package frozen mixed vegetables – peas, carrots, corn & beans keep cooking easy; don’t use frozen spinach, it releases too much water.
• 1 15 oz can sliced potatoes, drained – pre-cooked so they hold shape; fresh diced potatoes can dry it out.
• 1 10.5 oz can condensed cream of chicken soup – concentrates flavor.
• 1 10.5 oz can condensed cream of mushroom soup – adds umami and depth.
• ½  cup milk – thins the filling; whole milk gives creamier texture.
• Salt and ground black pepper to taste – essential for balancing flavors.

Method

 

1. Prepare the Crescent Roll Base: Preheat your oven to 350 °F (175 °C). Open one package of crescent rolls and gently fit them into the bottom of an ungreased 9×13″ dish, pinching seams to create a solid crust. Letting the dough warm slightly helps avoid tears.
2. Build the Filling: In a saucepan over medium heat, melt the butter. Add both the cubed chicken and rotisserie chicken, then toss in the frozen mixed vegetables and drained potatoes. Stir frequently so everything heats through—this takes about 5 to 7 minutes. Warm the soups in a separate pan with the milk over medium-low heat, stirring until smooth and combined, about 3 minutes.
3. Combine Everything: Pour the creamy soup mixture into the chicken and veggies, stirring gently until well-coated. Season with salt and pepper, tasting to get the balance just right. Transfer the whole mixture into the baking dish over the crescent base, spreading it evenly.
4. Add the Crescent Top: Unroll the second package of crescent rolls and lay them over the top without pinching seams; this allows air to escape as they bake. Lightly tent the dish with foil to prevent over-browning of the crust during the longer bake time.
5. Bake and Rest: Bake uncovered for 40 to 50 minutes, until the filling is bubbly and the top crescent layer is golden walnut-brown. For a richer color, brush the top with melted butter or an egg wash after removing the foil halfway through. Let the pie sit for 10 to 15 minutes before cutting—this helps the filling thicken and makes servings cleaner.