Chicken Pot Pie with Crescent Rolls Recipe

Chicken: Cooked and shredded, this forms the protein base of the dish.

Mixed vegetables: A blend of carrots, peas, corn, and green beans, adding color and nutrition.

Cream of chicken soup: Provides a creamy, savory sauce that binds the filling together.

Crescent rolls: These create a flaky, golden crust on top of the pie.

For a richer flavor, consider adding some sautéed onions and garlic to the chicken mixture before pouring it into the baking dish. This will enhance the overall taste and add a depth of flavor to your chicken pot pie.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the dish.

• frozen mixed vegetables - Substitute with fresh mixed vegetables: Fresh vegetables can offer a crisper texture and more vibrant flavor.

• frozen mixed vegetables - Substitute with canned mixed vegetables: Canned vegetables are a convenient alternative and are already cooked, which can save time.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy consistency and a slightly different but complementary flavor.

• cream of chicken soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replicate the creamy texture without the canned soup's preservatives.

• crescent rolls - Substitute with puff pastry: Puff pastry offers a similar flaky texture and can be used to cover the pot pie.

• crescent rolls - Substitute with pie crust: Pie crust can provide a more traditional pot pie experience with a buttery and flaky texture.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the crescent rolls soggy.

• For short-term storage, cover the baking dish with aluminum foil or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the chicken pot pie, first ensure it has cooled completely. Then, wrap the entire baking dish tightly with plastic wrap followed by a layer of aluminum foil. Alternatively, you can portion the pie into individual servings and place them in airtight, freezer-safe containers.

• Label the containers with the date to keep track of freshness. The chicken pot pie can be frozen for up to 2-3 months.

• When ready to reheat, if frozen, thaw the chicken pot pie in the refrigerator overnight. This ensures even reheating and maintains the texture of the crescent rolls.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the chicken pot pie with aluminum foil to prevent the crescent rolls from over-browning.

• Bake for 20-25 minutes, or until the chicken pot pie is heated through. If the crescent rolls need additional browning, remove the aluminum foil for the last 5 minutes of baking.

• For a quicker reheating option, you can use the microwave. Place a portion of the chicken pot pie on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crescent rolls from over-browning.
  4. Heat for about 20-25 minutes, or until the chicken mixture is hot and bubbly.
  5. Remove the foil for the last 5 minutes to crisp up the crescent rolls.

• Microwave Method:

  1. Place a portion of the chicken pot pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the crescent rolls become too soft, you can transfer them to a toaster oven for a few minutes to regain their crispiness.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken pot pie on a toaster oven tray.
  3. Cover loosely with aluminum foil.
  4. Heat for 15-20 minutes, or until the chicken mixture is thoroughly warmed.
  5. Remove the foil for the last 5 minutes to allow the crescent rolls to crisp up.

• Stovetop Method:

  1. Preheat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the chicken pot pie in the skillet, crescent rolls side up.
  4. Cover the skillet with a lid to create a steaming effect.
  5. Heat for about 10-15 minutes, or until the chicken mixture is hot and the crescent rolls are crispy.

• Oven: Used to bake the chicken pot pie at the specified temperature until the crescent rolls are golden brown.

• Mixing bowl: Used to combine the shredded chicken, thawed vegetables, and cream of chicken soup.

• Baking dish: The vessel in which the chicken mixture is poured and baked with the crescent rolls on top.

• Can opener: Used to open the can of cream of chicken soup.

• Spatula: Useful for spreading the chicken mixture evenly in the baking dish.

• Measuring cups: Used to measure the 2 cups of cooked chicken and 1 cup of frozen mixed vegetables.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: A place to let the baked dish cool for a few minutes before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Microwave vegetables: Thaw frozen mixed vegetables quickly by microwaving them for a couple of minutes instead of waiting for them to thaw naturally.

Preheat the oven: Start preheating your oven as soon as you begin preparing the ingredients to save waiting time later.

Use a single dish: Mix the chicken mixture directly in the baking dish to reduce the number of dishes you need to wash.