Chicken Pot Pie

You know those cozy nights when you crave something warm, filling, and just downright comforting? That’s exactly what Chicken Pot Pie delivers. Growing up, this dish was a staple at my family’s dinner table, and trust me, it’s the ultimate crowd-pleaser.

The gooey chicken filling, combined with that flaky crescent roll crust, makes for a meal that feels like a big hug from the inside out.

What I love about Chicken Pot Pie is how easy it is to throw together, even on those busy weeknights. You can use shredded chicken from the store or grill up a few breasts yourself; either way, it’s a simple process that delivers big on flavor. Plus, it’s one of those dishes that disappears faster than a cold beer in July – everyone’s gonna want seconds!

So, let’s dive into why this recipe is going to become a favorite in your kitchen.

Why You’ll Love This Recipe

And let’s not forget about the versatility of this dish. You can switch up the veggies based on what you have on hand or even toss in some leftover turkey if you’re feeling festive. It’s all about making it yours, and trust me, it’s hard to mess up.

Plus, the smell of it baking in the oven? Absolutely irresistible.

Ingredients & Tools You’ll Need

Alright, let’s talk ingredients. For this Chicken Pot Pie, you’ll need 1 pound of shredded chicken breast, which you can easily pick up at the store or make yourself. I usually go with a rotisserie chicken for the sake of convenience – it’s juicy and saves me a ton of time.

You’ll also need a couple of cans of peas and carrots, some frozen diced potatoes, and a diced white onion to add that extra flavor punch.

Now, here’s where it gets creamy. We’re using two cans of cream of chicken soup, which is the secret to that rich filling we all love. Don’t forget the chicken broth, a bouillon cube, and some seasonings like onion powder, garlic powder, salt, and pepper to really bring everything to life.

Oh, and two cans of crescent rolls – they’re going to be our crust, so get ready for that flaky goodness!

How To Make It

Making this Chicken Pot Pie is as easy as pie (pun totally intended). We’ll start by prepping our chicken and getting our crust ready, then we’ll whip up that delicious filling. So, let’s roll up our sleeves and get to work!

Preparation

First things first, preheat your oven to 350°F and grease up an 11×13 baking dish. While that’s heating up, season and boil your chicken breasts until they’re cooked through. This should take about 15-20 minutes.

You could also grill them if you’re feeling fancy – just make sure they’re nice and juicy. Once they’re done, let them cool a bit before shredding or dicing them up.

Next, unroll one can of crescent rolls and pinch the seams to seal it into a nice sheet. You’ll want this to cover the bottom and sides of your baking dish, so press it in there snugly. And here’s a little tip: take a fork and poke some holes in the crust to allow steam to escape while it bakes.

Bake it for about 20 minutes or until it’s light brown, then let it cool.

Cooking

Now for the fun part! In a large skillet, combine your shredded chicken, diced onion, chicken broth, thawed potatoes, peas, and carrots. Stir it all together and heat it over medium until everything is warm – about 5 to 10 minutes.

This is when the magic happens. The aromas will start to fill your kitchen, and you’ll be tempted to sneak a bite (go ahead, I won’t judge!).

Once that’s heated through, add in the cream of chicken soup and the chicken bouillon cube, cooking for about another 5 minutes. If the mixture looks too thick, just stir in a tiny bit of water until you reach your desired consistency. Now, pour that delicious chicken mixture over the baked crust, spreading it out evenly to cover all that flaky goodness.

Grab your second can of crescent rolls and roll it out, pinching the seams to seal. Poke a few slits on top – this helps it crisp up nicely. Place it over the chicken mix, pressing down the edges into the sides of the dish.

Bake it for about 25 minutes, or until that top is golden brown and inviting. The smell will be off the charts!

Serving & Variations

Once your Chicken Pot Pie is out of the oven and cooled for a few minutes, it’s time to dig in. You can serve it as is, or add a sprinkle of fresh herbs like parsley for a pop of color. This dish pairs perfectly with a simple side salad or some buttery corn if you’re feeling extra indulgent.

Now, if you want to switch things up, consider adding in some diced potatoes or even mushrooms for extra texture. You can also swap the veggies based on what you have in the fridge – green beans work great too! And if you have leftovers, don’t worry; this pie stores well in the fridge for a couple of days.

Just reheat it in the oven for that fresh-baked vibe.

Wrapping Up

So, there you have it – a simple, delicious Chicken Pot Pie that’s sure to become a go-to in your home. It’s comforting, packed with flavor, and a surefire way to impress family and friends. Plus, the best part is that it all comes together without any fuss.

I hope you enjoy making this recipe as much as I do. Trust me, your taste buds will thank you!

Recipe created by Blue Collar Chef for Trust Me Try It.

Chicken Pot Pie

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

• 1lb Shredded Chicken Breast
• 1 can of Peas
• 1 can of diced Carrots
• 2 cup Frozen Diced Potatoes (thawed.)
• 1 diced White Onion
• 2 can Cream of Chicken Soup
• 1 cup chicken broth
• 2 cans Crescent Rolls.
• 1 Cube chicken bouillon
• Onion powder
• Garlic powder
• Salt and Pepper to taste.

Instructions

• Preheat oven to 350 grease and 11×13 baking dish
• Season and boil chicken breasts until cooked through
• Allow to cool
• You can also grill them and dice into cubes
• Unroll 1 can of crescent rolls and pinch to seal into a sheet
• Press into bottom and sides of baking dish
• Take a fork and make holes slightly throughout the bottom
• Bake for 20 minutes or until crust is light brown
• Allow to cool
• in a large skillet, combine shredded chicken, diced onion, broth, potatoes, peas and carrots
• Stir and cook over medium heat until ingredients are warm (5-10 minutes)
• Add soup, chicken bouillon cube and cook for about 5 minutes
• If sauce looks too thick add a teeny bit more water until your consistency is reached
• Pour the chicken mix over the baked crust and spread it all out even to cover the crust
• Use the other can of crescent rolls and roll it out and pinch the seams to seal into a sheet
• Poke slits on top of the dough, 1/5 or so
• Place over top of chicken mix and press into sides of dish
• I like to use a fork to press and make the edges look pretty
• Bake for 25 minutes or until top is golden brown