Good And Easy Chicken Pot Pie
A comforting chicken pot pie featuring tender chicken, mixed vegetables, and a creamy filling topped with flaky crescent roll crust—perfect for cozy family dinners.
Ingredients
Instructions
- Simmer chicken breasts in a covered pan with celery salt, tarragon, lemon juice, and water for about 30 minutes until tender.
- Drain the chicken, reserving the broth, and remove skin and bones.
- Chop the cooked chicken into large pieces.
- In an 11 x 7-inch baking dish, pour in the cream of chicken soup and thin with 1/2 cup of the reserved broth.
- Season the mixture with salt and pepper, then stir in the chopped chicken, drained carrots, and peas.
- Top the filling with unrolled crescent roll dough without separating the individual rolls.
- Bake at 375°F (190°C) until the crust is golden and the filling is bubbling, approximately 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding diced onions or garlic while simmering the chicken. If you don’t have crescent rolls, puff pastry or biscuit dough can be a great substitute. To enhance the filling, you might also add some fresh herbs like thyme or parsley. If you prefer a thicker filling, you can stir in a bit of cornstarch mixed with water before baking.
Serving Suggestions
This chicken pot pie is perfect on its own, but you can serve it with a fresh side salad or steamed vegetables for a complete meal. It pairs beautifully with Wild Rice Potato Soup for a comforting dinner option. A light drizzle of lemon vinaigrette over greens can also brighten the meal.
Storage & Reheating
After the chicken pot pie has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for a few minutes or cover the entire dish with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Good And Easy Chicken Pot Pie contains roughly 636 calories, with 37g protein, 123g carbohydrates, and 11g fat. It is an excellent source of vitamin A (287% of the Daily Value), iron (222% of the Daily Value), and calcium (130% of the Daily Value). Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Yes, using leftover rotisserie chicken or any cooked chicken is a great time-saver. Just ensure to chop it into bite-sized pieces before mixing it with the other ingredients. This can make the preparation quick and easy, perfectly suited for busy weeknights.
What can I use instead of cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, and chicken broth as a base. Alternatively, a can of cream of mushroom soup can work well in place of cream of chicken, adding a different flavor to the filling.
How do I prevent the crust from getting soggy?
To avoid a soggy crust, ensure your filling isn't too watery. You can also bake the filling for a few minutes on its own before adding the crust. Additionally, brushing the crust with a bit of melted butter before baking can help create a crispy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).