Well, if you’re lookin’ for somethin’ quick and easy to whip up that’ll warm the belly and make everyone around the table happy, this here chicken pot pie with crescent rolls is just the ticket. Now, don’t go thinkin’ it’s one of them fancy dishes that’ll make you sweat in the kitchen. No, this one’s as simple as pie—literally, just with a bit of a twist. You don’t need no puff pastry or all them complicated things. Instead, we’re usin’ those crescent rolls that come in a can—real easy and real tasty.
Ingredients you’ll need:
- 1 can of crescent rolls
- 2 cups cooked chicken (I just use leftover chicken, makes it real easy)
- 1 can of cream of chicken soup
- 1 cup frozen mixed vegetables (like peas and carrots)
- 1/4 cup milk
- 1/2 teaspoon garlic powder (optional, but it adds a nice flavor)
- Salt and pepper to taste
- 1 tablespoon butter
Directions:
First thing’s first, go ahead and preheat your oven to 375°F (190°C). Now, while that oven’s heatin’ up, grab yourself a nice little baking dish—about 1.5 quarts, or whatever you got handy—and spray it with some non-stick cooking spray. It don’t need to be fancy, just make sure it’s good and greased up so your pie don’t stick.
Next, in a big ol’ bowl, you’ll want to mix together that cooked chicken, your frozen veggies, and the can of cream of chicken soup. Stir it all up real good. Add a little milk, just to thin it out a bit, so it’s not too thick. Now, sprinkle in some garlic powder, salt, and pepper. You don’t need much, just enough to give it a bit of flavor.
Once that’s all mixed together, pour it into your prepared baking dish. Now here comes the fun part: take your crescent rolls and unroll ‘em. You’re gonna lay ‘em right on top of that chicken and veggie mix. Don’t worry about coverin’ the whole thing, just spread ’em out so it looks all nice and cozy on top. If you got a few gaps, it ain’t no big deal, it’ll fill in as it cooks.
Now, dot the top of them crescent rolls with a little butter. Just a little bit here and there, so they get nice and golden brown while bakin’. Pop that dish into the oven and let it bake for about 25 to 30 minutes, or until the top of the crescent rolls is all golden and crispy. Don’t be scared to peek at it now and then to make sure it don’t burn.
When it’s done, take it outta the oven and let it sit for a few minutes. I know it’s hard to wait, but trust me, it’ll taste better if you give it just a minute to cool down a bit.
What Makes This Recipe So Easy?
Well, the best part about this chicken pot pie is how quick it is. You don’t need to mess around with making a crust from scratch. All you need is that can of crescent rolls. You can use leftover chicken, so it’s not a big deal to cook from scratch. And the frozen veggies? Ain’t nobody got time to chop all that up. It’s all about convenience, but it still tastes like you spent hours in the kitchen.
Tips and Tricks:
- If you want a little more flavor, toss in a pinch of thyme or rosemary. It’ll add a nice touch.
- You can use any veggies you like. Corn, green beans, or even some mushrooms if you’ve got ’em around.
- If you want it a bit more creamy, add a splash of heavy cream or some sour cream to the mix.
- And if you ain’t got cooked chicken, a store-bought rotisserie chicken works wonders—saves you a lotta time!
Why This Is A Keeper:
This chicken pot pie with crescent rolls is one of those dishes you’ll wanna make again and again. It’s hearty, it’s comforting, and it’s so easy, even my old hands can get it done in no time. Plus, it feeds a crowd, so if you got family or friends coming over, you won’t be in the kitchen all day. Just pop it in the oven, and in 30 minutes, you got yourself a meal that’ll fill up bellies and bring smiles to faces.
So, next time you’re lookin’ for somethin’ simple, tasty, and comforting, try this here recipe. I promise you won’t regret it.
Tags: chicken pot pie, crescent rolls, easy chicken pot pie, chicken pie recipe, quick chicken pot pie
