Chicken Pot Pie

Beverley Williams


This is quick and easy. My kids and thier friends really like this recipe.

☆☆☆☆☆ 0 votes
20 Min
1 Hr 30 Min


1 c
cooked, cubed chicken
4 c
frozen, mixed vegetables
1 can(s)
condensed, cream of chicken soup
1 can(s)
condensed cream of mushroom soup
1 1/2 Tbsp
ground rosemary
1 can(s)
(8 rolls) rerigerated crescent rolls

How to Make Chicken Pot Pie


  • 1Preheat oven to 350 degrees.
  • 2Cook vegetables according to directions until they are thawed and hot. Drain.
  • 3In a large bowl, mix all ingredients except crescent rolls. **DO NOT DILUTE THE SOUPS.
  • 4Place the mixture into a large casserole dish.
  • 5Roll out the crescent roll dough being careful to NOT separate the rolls. Pinch gently to close the perforations.
  • 6Cut the dough into 1 inch strips lengthwise.
  • 7Place the strips in a lattice pattern on top of the mixture in the casserole dish. NOTE: If you are in a hurry you can just place the dough on the top to cover the mixture without cutting into strips or making the lattice pattern.
  • 8Bake uncovered for 1 to 1 1/2 hours until the dough is cooked through. If it isn't cooked through but the top is getting too brown you can cover it with foil.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Kid Approved