Chicken Pot Pie with Crescent Rolls

This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!

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

Ingredients

• ½ cup milk
• 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

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.