Easy Chicken Pot Pie
This easy chicken pot pie recipe has some serious flavor! Loaded with shredded chicken and vegetables, topped with a buttery flaky crescent crust!
Chicken pot pie is a staple recipe when the seasons start to change and it gets colder out. Its that perfect comfort food that most people enjoy. This easy chicken pot pie recipe will be your new go to recipe.
I have to be honest…I’m not a huge pie person. The weird thing is that I’m not a fan of pie crust. Yup, I said it. It’s true! Whenever I’m at a party of holiday gathering, and there’s pies on pies on pies, I just look at them thinking to myself how delicious they look, but the crust just rubs me the wrong way, taste wise.
So, I thought to myself “there has to be an alternative for traditional pie crust”. Crescent roll dough! It worked! And it is amazing…
Clearly it doesn’t look as symmetrical as regular pie crust would look, but taste is pretty much all that matters in this situation.
Let me explain to you how easy this chicken pot pie is to make!
First, you want to start by sautéing your onion and celery with some butter until the vegetables turn nice and soft.
Shred your chicken up after its done cooking.
Add everything to the pan and mix mix mix!
Dump everything into a deep pie dish and add your crescent roll dough on top. This part was a little tricky.
Just kinda have to take the pieces of crescent roll dough and go in a circular pattern if you will.
While I’m writing this post and uploading these delicious photos, my stomach is rumbling. This chicken pot pie was honestly the best I’ve ever made.
Enjoy!
Make sure to check out my recipe for oven fried hot honey chicken https://thehungrylyoness.com/2019/08/02/oven-fried-hot-honey-chicken/
Easy Chicken Pot Pie
Ingredients
- 4 tbsp Unsalted Butter
- 1 Medium Yellow Onion, finely chopped
- 1 Rib of Celery, finely chopped
- 1 Can Cream Of Mushroom Soup
- 2 Cups Frozen Mixed Veggies
- 1 lb. Chicken Tenders
- ½ tsp Dried Thyme
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 pkg Crescent Roll Dough
Instructions
- Preheat oven to 350°.
- Season chicken tenders with salt and bake in preheated oven for 20-25 minutes.
- In meantime, in a large sauté pan over medium heat, add butter. When butter is melted add diced up onion and celery. Cook until soft, about 5-7 minutes. Remove pan from heat.
- When chicken is done, shred into pieces with a fork.
- Add soup, frozen vegetables, chicken, thyme, salt and pepper. Mix until well combined.
- Pour chicken mixture into a deep pie dish.
- Place crescent roll dough on top of veggies in a circular pattern.
- Bake at 350° for 35-40 minutes. You want to make sure the crescent dough is fully cooked. I cooked mine for 35 minutes and the dough was still a little doughy, so I covered the top with foil to prevent the crust from burning and baked for nother 10 minutes. Each oven varies and bakes different!
- Enjoy!
