Real Recipes From Real Home Cooks ®

easy chicken pot pie

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

My family loves this, as well as my friends. I've even served it at a church banquet. Sometimes I use the meat from a rotisserie chicken to save time, but I don't use canned chicken because of the sodium. The vegetables and soup have quite a bit of sodium already. It smells heavenly while baking!

(2 ratings)
yield 8 or more
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For easy chicken pot pie

  • 2 can
    refrigerated crescent rolls
  • 5 c
    cooked cubed chicken
  • 1 can
    cream of chicken herb-seasoned soup
  • 2 can
    veg-all, drained
  • 1 c
    half and half
  • 2 dash
    salt and pepper

How To Make easy chicken pot pie

  • 1
    To use fresh chicken, cook pieces (breasts, thighs, legs) in simmering water for 45 minutes. Let cool, remove from bone and chop into large cubes. If using a rotisserie chicken, just remove meat from bones and chop until you have about 5 cups.
  • 2
    Preheat oven to 350 degrees. (Some cooks find that 375 degrees works better if you like the bottom crust really done. You can adjust cooking time to suit your tastes.)
  • 3
    Take one can of crescent rolls and spread them in the bottom of a 9 x 13-inch baking pan. Press seams together to cover bottom of pan with crust. Arrange chicken pieces on bottom crust and sprinkle with salt and pepper. Go easy on the salt.
  • 4
    Drain the Veg-All completely. Mix together the soup, Veg-All, and half & half until evenly combined. Pour over chicken and stir slightly so it reaches the bottom crust.
  • 5
    Unroll second can of crescent rolls and arrange on top of chicken and vegetables. No need to press seams together, as the openings will vent the crust. Brush top crust with a little half & half if desired.
  • 6
    Bake at 350 degrees about 35 - 40 minutes, until crust is golden brown and filling is hot and bubbly. If crust browns too quickly, cover top with foil, and/or reduce oven to 325 degrees.
  • 7
    Allow to cool 5 minutes or so before cutting into serving pieces. Good served by itself, or with my Sunshine Broccoli Salad recipe.
  • 8
    NOTE: if cooking your own chicken, see my Homemade Chicken Stock recipe for something to do with the leftover cooking water.
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