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A golden-brown baked pie sits in a colorful floral dish on a granite countertop. Blue canisters are in the background. The words Looks so pretty are overlaid on the image.

Chicken Pot Pie

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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 11x13 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