Well, let me tell ya, if ya ever need somethin’ quick and tasty that’ll fill up your belly and make everyone happy, this chicken pot pie made with them fancy crescent rolls is just what you need! You don’t gotta be a fancy cook to make it, ‘cause it’s as easy as pie—literally! All you need are a few simple ingredients, and before ya know it, you’ll have a hot, yummy meal sittin’ on the table. And don’t worry, it ain’t one of them complicated recipes that’ll have you scratchin’ your head. No sir, this one’s a keeper!
Now, I know folks around here ain’t always got time for long cookin’ times, but with this recipe, you can have it all ready in just a short spell. And the best part? You don’t even need no fancy puff pastry for the crust. Nope, that’s right, we use them crescent rolls! Just pop ‘em open, lay ‘em out, and you’re good to go. They’re flaky, buttery, and they bake up real nice—just like how you’d want a pot pie crust to be.
What do ya need for this easy chicken pot pie?
- 1 can of crescent rolls (yep, the easy ones you just open and unroll)
- 2 cups cooked chicken (I just use leftovers from last night’s chicken dinner, easy as pie!)
- 1 cup mixed vegetables (frozen ones work just fine, no need to be picky)
- 1 can of cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or just use some regular milk if that’s what you got)
- Salt, pepper, and a pinch of thyme (this just adds a little somethin’ extra)
Now, don’t get all worried about the fancy stuff like making sauce from scratch or something. This is the kind of recipe where you just throw everything together, and it’s gonna turn out right. First, you take your chicken and cut it up into bite-sized pieces. Then, you take your frozen veggies and give ’em a little cookin’ in a pan. Don’t overcook ‘em, just soften ‘em up, ‘cause they’ll keep cookin’ in the oven.
Next, in a big ol’ bowl, mix together the chicken, veggies, cream of chicken soup, chicken broth, and heavy cream. Stir it up good, add your salt, pepper, and thyme, and give it another stir. Once that’s all mixed together, spread it in a baking dish.
Now for the fun part—those crescent rolls. You take ‘em and unroll them, then just lay ‘em right on top of the chicken mixture. You can pinch the edges together if you want, but it don’t gotta be perfect. You just want it all covered up so that crust gets golden and flaky.
Pop that whole thing in the oven at 375°F for about 25 minutes, or until the crust is nice and golden brown. It’ll smell so good, y’all won’t be able to wait to dig in. When it’s done, just take it out, let it cool for a few minutes, and serve it up! You’ll see the steam rise, and that first bite will be so warm and comforting, you’ll swear you’re sittin’ at your mama’s table.
What makes this chicken pot pie so special?
Well, for one, it’s quick and easy—like I said before, you don’t gotta spend all day in the kitchen, and it’s still gonna taste like a meal made with love. And those crescent rolls, they make the crust so flaky and buttery, it’s just perfect. Plus, the inside is creamy and full of that good chicken and veggie flavor. What’s not to love?
Another thing that’s great is that you can make it ahead of time. Yep, if you’ve got company comin’ over or just don’t wanna cook that day, you can get it all ready and pop it in the fridge. When it’s time to eat, just stick it in the oven and let it bake. It’ll taste like you made it fresh, even though you didn’t have to do all that work!
Can ya change it up a bit?
So, there you go—chicken pot pie made with crescent rolls, and it couldn’t be simpler. The next time you need a quick dinner or somethin’ to take to a potluck, this is the one. Your family’s gonna love it, and you’ll be the star of the show, all without breakin’ a sweat in the kitchen!
Tags：[chicken pot pie, crescent roll pot pie, easy chicken pot pie, family dinner recipes, chicken pot pie with crescent rolls]
