You won’t find a simpler or tastier chicken pot pie recipe than this one. The best part about it is that, if you know where to shop, you can make it for $5 or $6. It’s a fantastic dish for students because it’s quick, simple, and affordable. I mix it straight in the pie plate to avoid using any dishes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 1 9-inch pot pie |
Ingredients
- 3 (6 ounce) cans white meat chicken, drained and broken into chunks
- 1 (15 ounce) can mixed vegetables, drained
- 1 (15 ounce) can diced potatoes, drained (Optional)
- 1 (10.5 ounce) can cream of chicken soup, or more to taste
- 1 (8 ounce) package refrigerated crescent rolls, unrolled into a sheet
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
- Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 4 g |
| Protein | 40 g |
| Saturated Fat | 10 g |
| Sodium | 1394 mg |
| Sugars | 9 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any chicken so it was more of a mixed frozen veggie pot pie but it smells and tastes great. Decent meal when you’re out of groceries.
Did you know Chunky canned soups now have a chicken pot pie soup can? I mixed the can with frozen peas and carrots and shredded leftover rotisserie chicken, topped it with frozen croissant dough, and baked following instructions. Turned out delicious! Definitely part of my weekly rotations from now on. Thank you for the recipe!!
good recipe. I did a few ” tweak’s ” instead of canned I went with shredded rotisserie chicken and frozen mixed vegetables and hash browns ( the cubed kind, not the shredded ) and some poultry seasoning. came out great
This recipe was so easy to follow, made this more casserole style in a larger baking dish for Family dinner. Was a hit! Tweaked it a little using leftovers — already steamed/chopped yellow potatoes, steamed mix veggies, and shredded
love it. super easy.
This is one of my favorite recipes ever! I’ve made it so many times and my husband loves it. I however like bottom and top crust so I usually get another pack of croissants for the bottom and cook it for just a little while before I add the ingredients. It’s delicious!
I made this, but I made a more complicated version, because I didn’t have canned ingredients on hand. I cut up and cooked the chicken (a couple of chicken breast cutlets and two boneless, skinless thighs) with some salt, pepper, and thyme. I used frozen vegetables and frozen diced hash browns, and cooked them both before baking. I used cream of celery soup and some milk. It came out great, and my husband asked me to add it to my regularly-made dishes.
Very easy and quick. I added leftover grilled chicken breast and fresh vegetables I sautéed. I added the broth from the canned chicken. Very savory and filling. We really liked it and I would even serve for a potluck or company dinner.
Very easy and quick. I added leftover grilled chicken breast and fresh vegetables I sautéed. I added the broth from the canned chicken. Very savory and filling. We really liked it and I would even serve for a potluck or company dinner.
I love how easy and fast this is to make. Tastes good too! Tonight will be the 4th time I have made it. 🙂
This pie is AMAZEBALLS! I made it so fast!
Super fast. Yummy. And an excellent use of my leftover chicken.
this was pretty good. The only thing I would do differently next time is either make my own crust (since that is my favorite part) or at least buy a frozen crust. I’m not crazy about the croissant topping. But like I said a yummy crust is my favorite part of a chicken pot pie.
It’s not what pot pie is in my mind.
This is more like chicken PAN pie to me, because when I make it, I use a baking dish since I don’t have a pie dish. I used all of the same ingredients listed and it tastes excellent! So simple yet so good. The crescent rolls make it a special dish really, cause they’re so light and add flavor. I only ever use one can of cream of chicken, but I’ll add a little milk to the empty can, swish it around and pour that over the filling if it needs a tiny bit extra sauciness.
Anybody can make this chicken pot pie, and it’s actually really good! The crescent rolls make a nice, flaky crust. I do think it needs two cans of soup, especially if you are using two cans of vegetables. I used a can of cream of mushroom and a can of cream of chicken because that’s what I had on hand…
The best tasting pot pie ever! Even better then any restaurants I have tried!!