Crescent Roll Chicken Pot Pie

All the irresistible flavors of classic chicken pot pie are here in a perfect balance of savory chicken and wholesome veggies, wrapped in a buttery crescent roll crust.

👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking dish
oven
skillet
whisk

📝 Preparation Steps

Preheat oven to 375°F. Grease a 9x13 baking dish with butter and set aside.

¼ cup buttermelted butter2 tablespoons

In a large skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about ⏱️ 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.

¼ cup buttermelted butter2 tablespoons

Add the milk and salt, pepper, garlic, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about ⏱️ 5 minutes. Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the prepared baking dish.

milk1 cup

Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press the outside edges of the dough to the edges of the baking dish.

Bake for ⏱️ 25-30 minutes, until the top is golden brown. Remove from the oven and brush with melted butter. Sprinkle with parsley, if desired. Cool for at least ⏱️ 10 minutes before serving.

¼ cup buttermelted butter2 tablespoons

Nutrition Facts

calories

276 kcal

fat Content

15 g

serving Size

1 serving

fiber Content

3 g

sugar Content

3 g

sodium Content

483 mg

protein Content

21 g

trans Fat Content

0.3 g

cholesterol Content

80 mg

carbohydrate Content

15 g

saturated Fat Content

7 g

unsaturated Fat Content

6 g

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