Easy Chicken Pot Pie with Crescent Rolls

 

This Easy Chicken Pot Pie with Crescent Rolls is a modern twist on a timeless classic, offering all the comforting flavor with a fraction of the effort. A creamy filling of chicken and mixed vegetables is topped with a buttery, flaky crescent roll crust, creating a simple yet satisfying meal that is perfect for a cozy family dinner.

Ingredients:

Ingredient	Quantity
Cooked chicken (canned)	2 cans (12.5 oz each)
Cream of chicken soup	2 cans (10.5 oz each)
Canned corn (juice included)	1 can (15 oz)
Canned peas (drained)	1 can (15 oz)
Shredded cheese (cheddar or blend)	2 cups
Crescent rolls	1 package (8 oz)
Butter (melted)	3 tablespoons

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Step-by-Step Instructions

1. Step 1: Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: Prepare the Filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, canned corn (with juice), and drained peas. Stir until everything is evenly mixed.
3. Step 3: Add Cheese: Stir 2 cups of shredded cheese into the chicken and vegetable mixture until well incorporated.
4. Step 4: Prepare the Topping: Open the package of crescent rolls and separate them into individual triangles. Cut each triangle into smaller pieces, roughly 2-3 inches in size.
5. Step 5: Assemble & Bake: Pour the chicken mixture into the prepared baking dish. Scatter the cut crescent roll pieces evenly over the top. Drizzle the melted butter over the crescent rolls. Bake for 25-30 minutes, or until the crescent rolls are golden brown and the filling is bubbling around the edges.
6. Step 6: Serve: Remove from the oven and let it cool for a few minutes before serving.