When I was little, my absolute favorite food was chicken pot pie. Now that I’m all grown up, chicken pot pie has become one of my favorite comfort foods, and today, I’m sharing my version of the chicken pot pie recipe my mom always made us growing up. The creamy filling for this recipe is truly out of this world, but because it uses a shortcut ingredient–canned crescent rolls–instead of a crust made from scratch, this is a chicken pot pie recipe you can add to your busy weeknight rotation! My entire family loves this chicken pot pie recipe, and I know yours will, too.
Chicken Pot Pie with Crescent Roll Crust
Serves: 12 servings
For the chicken
- 2 pounds skinless, boneless chicken breasts
- 1 small onion, peeled and halved
- 1 carrot, peeled and halved
- 1 stalk celery
- 1 teaspoon salt
For the filling
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken stock (reserved from chicken poaching liquid)
- 2 cups milk
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper
- ¼ cup freshly grated parmesan
- 1 cup sour cream
- 2 tablespoons olive oil
- 2 stocks celery, chopped
- 2 carrots, sliced
- 1 medium onion, chopped
- 1 cup frozen peas
- 1 package crescent roll dough
Prepare the chicken
- Place the chicken in a large saute pan and surround with veggies. Sprinkle with salt, and add enough water to pan to cover chicken entirely. Bring to a boil over medium-high heat, and reduce heat to medium-low. Simmer until chicken is cooked through, about 20 minutes. Remove chicken from cooking liquid, reserving 2 cups of the cooking stock for the filling. Allow the chicken to cool before chopping into bite-sized pieces. Set chicken aside.
Prepare the filling
- In a medium sauce pan, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Slowly whisk in the reserved chicken stock, stirring vigorously until smooth. Stir in the milk, thyme, sage, salt and pepper. Bring sauce to a boil; reduce heat and simmer until thickened and bubbly, about 10 minutes. Stir in the parmesan and sour cream. Set sauce aside.
- Heat the olive oil over medium heat. Add the chopped celery, carrots and onion, and saute until onion is translucent and veggies are softened, about 5 minutes. Remove from heat. Stir in the chopped chicken and frozen peas. Pour the prepared sauce over the chicken mixture, stirring well to combine. Pour mixture into a greased 9×13″ baking dish.
- Unroll the crescent roll dough, pinching the seams together to seal. Use a knife to cut the dough into 1″ strips. Arrange the dough strips in a lattice pattern on top of the filling. Bake at 375 for 25-30 minutes, until filling is bubbly and crust is golden.
By cutting the crescent roll dough into strips and then arranging in a lattice on top, this chicken pot pie makes for a beautiful presentation!
This recipe is a great way to use up leftover turkey from the holidays! I’ve also experimented with adding other veggies to the filling. Leeks and parsnips work beautifully here!
Helpful tools I recommend to make preparing this Chicken Pot Pie recipe a snap:
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
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