Chicken Pot Pie Recipe with Crescent Crust
This chicken pot pie recipe with a buttery crescent roll crust is one of my absolute favorite leftover recipes. The entire family loves this dish. And it works perfectly on a cold wintry night.
You are best to make this recipe the day after roasting a whole chicken. The small leftover pieces pulled from the chicken work best in this creamy filling. I love having both white and dark pieces of meat intermixed throughout my pot pies. It gives the dish great flavor.
The other nice thing about this recipe is that you don’t just have to use leftover chicken. My pot pie recipe works amazingly a day or two after Thanksgiving day meal and uses two cups of leftover turkey meat. You can also add green beans as a vegetable counterpart.
This recipe needs for you to have individual oven-safe bowls to bake them in. We have a set of four Gibson French Onion Soup Crock Bowls with Handles which my husband inherited. I am pretty sure they are from the 1970s but work amazing. I love to make chili or French onion soup in them as well. The rectangular crescent roll dough pieces fit nicely over the tops of these bowls.
Cost to make this recipe.
For a filling meal that is easy on the budget, this pot pie recipe is perfect. I have calculated this recipe to cost about $8.80 for the entire recipe or about $2.20 per individual chicken pot pie serving.
This recipe is chopped full of vegetables, vegetables that we at this homestead grow ourselves. By growing our own, we can reduce the cost slightly to about $7.00 for the entire recipe. Making your cream of chicken condensed soup could also help reduce the price.
Similar recipes to try
Recipe adapted
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Chicken Pot Pie with Crescent Crust
Ingredients
- 2 tbsp butter, …[$0.25]
- ½ large onion, chopped small…[$0.30]
- 1 large carrot, chopped small…[$0.20]
- 2 large red potatoes, chopped…[$0.20]
- 2 cups cooked leftover meat, chopped…[$1.00]
- ½ cup corn, …[$0.50]
- ½ cup green peas, …[$0.50]
- 2 cans cream of chicken soup, …[$3.00]
- ½ cup milk, …[$0.12]
- ½ cup sour cream, …[$0.38]
- 1 cup cheddar cheese, …[$1.00]
- ¼ tsp Salt and pepper to taste, …[$0.10]
- 1 can crescent dough, …[$1.25]
Instructions
- In a large pot or deep skillet, saute chopped onions, carrots, and potatoes in butter for about 7 minutes or until potatoes start to cook through.
- Add in leftover cooked chicken, corn, and peas to sauteed mixture. Finally stir in cream of chicken soup, milk, sour cream, cheddar cheese, and seasoning.
- Preheat oven to 350 °F and heat up pot pie mixture over low to medium heat for about 20 to 30 minutes. Stir often to ensure the bottom doesn’t burn.
- Open crescent roll dough can and divide dough into four portions. Press seams together and top individual bowls with rectangular dough pieces.
- Bake all individual bowls for 10-15 minutes in oven or until crescent rolls become lightly brown all over. Be careful when eating. The pot pie will be burning hot.
Chicken Pot Pie with Crescent Crust
Ingredients
- 2 tbsp butter, …[$0.25]
- ½ large onion, chopped small…[$0.30]
- 1 large carrot, chopped small…[$0.20]
- 2 large red potatoes, chopped…[$0.20]
- 2 cups cooked leftover meat, chopped…[$1.00]
- ½ cup corn, …[$0.50]
- ½ cup green peas, …[$0.50]
- 2 cans cream of chicken soup, …[$3.00]
- ½ cup milk, …[$0.12]
- ½ cup sour cream, …[$0.38]
- 1 cup cheddar cheese, …[$1.00]
- ¼ tsp Salt and pepper to taste, …[$0.10]
- 1 can crescent dough, …[$1.25]
Instructions
- In a large pot or deep skillet, saute chopped onions, carrots, and potatoes in butter for about 7 minutes or until potatoes start to cook through.
- Add in leftover cooked chicken, corn, and peas to sauteed mixture. Finally stir in cream of chicken soup, milk, sour cream, cheddar cheese, and seasoning.
- Preheat oven to 350 °F and heat up pot pie mixture over low to medium heat for about 20 to 30 minutes. Stir often to ensure the bottom doesn't burn.
- Open crescent roll dough can and divide dough into four portions. Press seams together and top individual bowls with rectangular dough pieces.
- Bake all individual bowls for 10-15 minutes in oven or until crescent rolls become lightly brown all over. Be careful when eating. The pot pie will be burning hot.