I love a good chicken pot pie! There are so many variations on the chicken pot pie recipe but today I am going to share an easy chicken pot pie from Orly Shani. She uses Pillsbury crescent rolls in place of pie crust for a easy and delicious Pillsbury Chicken Pot Pie Recipe with cream of chicken soup. This recipe for Orly’s chicken pot pie first appeared on Home & Family, which airs weekdays at 10 am ET PT on Hallmark Channel. I was given permission to share it with you here.
Pillsbury Chicken Pot Pie Recipe:
Photo Credit: Copyright 2016 Crown Media Family Networks/Photographer: Jeremy Lee
Easy chicken pot pie with short cuts to keep dinners easy. Orly first learned how to make this recipe when she found out it was one of her husband’s favorite dishes after they first started dating. In other words, this Pillsbury Chicken Pot Pie recipe may be so good that the man you are dating wants to marry you- in other words, be careful who you make this for! LOL
This recipe is sure to become a weeknight favorite at your house, simple to make but wholesome and hearty. Perfect for family dinners together. And if you want to make a great dessert to go with it, try this crescent roll cobbler peach.
Chicken Pot Pie Ingredients:
- 2 large or 3 small Chicken Breasts
- 3⁄4 teaspoon paprika
- 3⁄4 teaspoon garlic powder
- Salt and pepper, to taste
- 3 stalks of celery, small dice
- 1/2 cup of onion, small dice
- 3 Carrots, small dice
- 2 Russet potatoes, small dice
- 1 can of corn, drained
- 1 cup of Frozen Peas
- 2 cans of cream of chicken soup
- 1 can of low sodium chicken broth
- 1 tube of Pillsbury crescent rolls
How To Make Chicken Pot Pie With Pillsbury Crescent Roll Crust:
1) Cut the chicken breast into 1-inch cubes. Season with salt and pepper and cook in in a hot pan until brown on both sides. You can also use leftover rotisserie chicken cut into cubes you if you prefer.
2) Sweat onion, carrot, celery in a pan until caramelized, about 5-7 min over medium heat.
3) Quickly blanch diced potatoes until fork tender, approximately 2 minutes
4) Add everything else (chicken, mixed vegetables, potatoes, corn peas, soup mix, stock etc) to a 2-quart saucepan and stir, bring to a boil. Take the pan off the heat. Heat oven to 350°F.
5) Transfer the pot pie chicken mixture into a deep casserole dish. Open your crescent roles and press the seams together so they are no longer in triangles, but in rectangles. Stretch them over the top of the casserole dish forming the top crust.
6) Place casserole dish on a cookie sheet (just to catch any mess). Put in the oven just long enough to cook the crescent roles about 15 minutes or until golden brown.
7) Remove from oven and serve the chicken pot pie in a big soup bowl or baking dish! Everyone gets the pot pie along with toasty crescent rolls.
If you learn better by video I have included the video clip below:
I hope you enjoy this easy Pillsbury crescent roll chicken pot pie. It is such a great comfort food.
Printable Recipe Card For Chicken Pot Pie
Pillsbury Chicken Pot Pie
Ingredients
- 2 large or 3 small Chicken Breasts
- 3⁄4 teaspoon paprika
- 3⁄4 teaspoon garlic powder
- Salt and pepper, to taste
- 3 stalks of celery, small dice
- 1/2 cup of onion, small dice
- 3 Carrots, small dice
- 2 Russet potatoes, small dice
- 1 can of corn
- 1 cup of Frozen Peas
- 2 cans of cream of chicken soup
- 1 can of low sodium chicken broth
- 1 tube of Pillsbury crescent rolls
Instructions
- Preheat oven to 350 degrees.
- Cut the chicken breast into 1-inch cubes. Season and cook in in a hot pan until brown on one side. Flip over and cover with a lid.
- Sweat onion, carrot, celery in a pan until caramelized, about 5-7 min.
- Quickly blanch potatoes in boiling water until fork tender, approximately 2 minutes.
- Add everything else (veggies, potatoes, soup mix, broth, seasoning) to the pan and stir. Bring to a boil and take the pan off the heat.
- Transfer the pot pie into a deep casserole dish or pie dish. Open your crescent roles and press the seams together so they are no longer in triangles, but in rectangles. Stretch them across the top of the casserole dish to form a pie crust.
- Put in the oven just long enough to cook the crescent roles about 15 minutes or until golden brown.
- Remove from oven and allow to cool for a few moments before serving. Enjoy!
Nutrition Facts
Pillsbury Chicken Pot Pie
Serves: 4
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 848.4 kcal | |
| % Daily Value* | ||
| Total Fat 34.8 g | 52.3% | |
| Saturated Fat 10.91 g | 50% | |
| Trans Fat 1.1 g | ||
| Cholesterol 60.66 mg | 20% | |
| Sodium 3156.35 mg | 131.5% | |
| Total Carbohydrate 103.25 g | 34.3% | |
| Dietary Fiber 7.88 g | 28% | |
| Sugars 12.94 g | ||
| Protein 34.47 g | ||
| Vitamin A 53.33 % | Vitamin C 17.72 % | |
| Calcium 12.43 % | Iron 43.72 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
You are going to love this easy version of the classic chicken pot pie. What are your favorite easy chicken recipes?
Related Recipes:
Recipe for a whole oven roasted chicken
Anne Campbell says
Chicken pie is my son’s favorite meal. I’m going to have to make this version for him next time. Thanks for the ideas!