Chicken Pot Pie with Crescent Rolls

Rotisserie chicken, condensed soup, canned potatoes, frozen mixed vegetables, and crescent roll dough means this chicken pot pie requires little to no prep work on your part!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 568 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 (16 ounce) package frozen mixed vegetables
• 1 (15 ounce) can sliced potatoes, drained
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 pound cooked, cubed chicken breast meat
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 pound chopped, cooked rotisserie chicken
• 0.5 cup milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.

Step 2

Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.

Step 3

Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.

Step 4

Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.

Step 5

Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.