This crescent roll chicken pot pie combines quick and easy ingredients like pulled rotisserie chicken, frozen vegetables, canned soup, and reduced fat crescent rolls to create a super savory crowd pleaser.
Thanks to lower calorie crescent rolls and a few other ingredient tweaks, this is a relatively healthy chicken pot pie that doesn’t sacrifice flavor. One serving has 22 grams of protein with just 24 grams of carbs, 275 calories, and 5 WW Smart Points!
How to Make Chicken Pot Pie with Crescent Rolls
This crescent roll chicken pot pie draws inspiration from my Southern Chicken and Dumplings, which calls for rotisserie chicken and mostly the same spices. Unlike the chicken and dumplings that use a homemade Greek yogurt biscuit dough, however, this chicken pot pie recipe uses ready-to-go crescent rolls.
I initially tested a few pies with a from-scratch crust, but I wasn’t in love with any of them. And it’s worth mentioning, a tube of reduced fat crescent rolls has better macros and nutrition info than you might think.
But we’ll get to the crust in a minute.
To begin, I recommend prepping everything before starting. If you’re using pre-diced onion and minced garlic, you can avoid any knife work. If you’ve made the chicken and dumplings, the instructions for the filling are mostly the same.
Cook the onions with a bit of olive oil, add spices, chicken broth, cream of chicken soup, and vegetables. Bring it to a boil before removing from the heat and adding the rotisserie chicken and a key ingredient—fat free Greek yogurt. This will create a thick and creamy filling for your chicken pot pie.
Beyond that, all that’s left to do is unroll the crescent rolls and arrange them around the pie dish before baking. Bake it until the crust is golden brown, briefly cool, and dive in!
Note: I’ve included notes for prepping this chicken pot pie in the Ninja Foodi/air fryer in the recipe card.
Ingredient Modification Notes
You can really go crazy here. The chicken and dumplings I keep mentioning call for freshly sliced carrots and canned peas. If you’d rather go that route and omit the green beans or swap the broccoli for potatoes, go right ahead. I actually made a test version with diced canned potatoes.
The only thing to watch out for is over filling the pie dish or not adding enough veggies and meat to create a thick filling. Since you’ll be doing a quicker bake, the filling won’t thicken all that much during baking.
Nobody likes a soupy chicken pot pie, right?
For the crust, the best test pie I had was essentially the dough from my Greek yogurt biscuits without baking powder. It’s serviceable, but I’d roll with crescent rolls 10/10 times and just make the chicken and dumplings instead!
As for the seasoning, nutmeg and sage may seem like odd choices but just trust me. They’re key components in my homemade chicken breakfast sausage, and that recipe is what the kids are calling litty.
Bonus: How to Make Mini Chicken Pot Pies
If you haven’t joined my Facebook group yet, you’re missing out on great ideas like putting the chicken pot pie filling inside a mini loaf or muffin pan to make individual pot pies. Credit to Heather Cantor in this post.
I think that’s about it. If you have a question I missed, drop a comment at the bottom of this post. Good luck and I hope you enjoy your crescent roll chicken pot pie!
Crescent Roll Chicken Pot Pie
Short cut chicken pot pie with frozen veggies, rotisserie chicken, and a crescent roll crust.
Ingredients
- 1 lb Rotisserie Chicken, meat only, no skin
- 1 Tbsp (16g) Olive Oil
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, peeled and minced
- 2 C (250g) Frozen Peas, Carrots, and Green Beans
- 2 C (170g) Frozen Broccoli Florets
- 1/2 C (120g) Reduced Sodium Chicken Stock
- 10 oz can Condensed Cream of Chicken Soup
- 2/3 C (150g) Fat Free Greek Yogurt
- 1 tsp Black Pepper
- 1/2 tsp Kosher Salt
- 1/2 tsp Sage
- 1/2 tsp Nutmeg
- 1 tube (8oz) Reduced Fat Crescent Rolls
Instructions
- Preheat an oven to 350F and spray a 9" pie dish with nonstick spray. Set aside.
- Microwave the frozen veggies for 5-6 minutes and drain any remaining water. Set aside.
- Heat the olive oil in a large pot over medium-high heat before adding the diced onion. Cook until softened, about 6-8 minutes, before adding the garlic and dry spices. Cook until the garlic is fragrant, about another minute.
- Add the chicken broth, cream of chicken soup, and vegetables to the pot, stirring everything together. Bring to a low boil before removing from the heat and stirring in the Greek yogurt and rotisserie chicken.
- Add the mixture to the pie dish.
- Use the long edges of each crescent roll triangle to cover the outer rim of the dish and use the remaining crescent rolls to fill in the gaps. A few slits or gaps are fine and will serve as vents during baking. You can use a fork to crimp the edges.
- Place the pie dish on a baking sheet to catch any overflow and bake for 16-24 minutes until the top is golden brown. You may need to cover the outer edges with foil (or a silicone pie saver) if they cook much faster than the center of the pie. Test the center of the crust to make sure it's cooked through.
Notes
For a Ninja Foodi Chicken Pot Pie
Use the sauté function to cook the onions and frozen veggies in the olive oil for 6-8 minutes before adding the garlic and spices/herbs. Add the broth and soup, bringing to a low boil, before turning off the Foodi and stirring in the chicken and Greek yogurt. Place the crescent rolls on top and air fry at 325ºF for 14-16 minutes or until the crust is golden brown and cooked through.
Nutrition Notes
- Each serving has 5 WW SmartPoints (blue).
- I'm sorry I've failed you and don't have a weight or measure for the serving size. If you need an accurate serving size for tracking, you can weigh the entire pie after baking, subtract the weight of the dish, and divide the pie's weight by 8 to find the weight of each serving.
- Using a refrigerated pie crust like the one in beef pot pie and Dutch oven pot pie only adds a 2-3 grams of fat and slightly reduces the carbs per serving.
Nutrition Information:
Yield: 8 Servings Serving Size: 1 ServingAmount Per Serving: Calories: 275Total Fat: 10gCarbohydrates: 24gProtein: 22g
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shelley
Sunday 28th of November 2021
During the winter months a nice hot pot pie filled with vegies is the perfect dinner. I made this recipe with leftover Thanksgiving turkey. I used individual glass pyrex containers, I think it gives everyone a bit more of crescent roll pie crust. I love my pie crust! I didn't have greek yogurt on hand but took Mason's thickening idea from his White Bean Ground Chicken Soup recipe and cut up corn tortillas to add in the mix. It thickened perfectly and the seasoning of sage and nutmeg were a perfect complement to my turkey pot pie.
Savanah steady
Saturday 24th of October 2020
I accidentally used vanilla instead of plain Greek yogurt how do I get rid of the vanilla taste??
Mason Woodruff
Tuesday 27th of October 2020
Whoops! I'm probably too late here, but you could try adding more of the other seasonings to mask the vanilla in the future.
Emma
Saturday 18th of April 2020
This is seriously so good! I made it as my meal prep for the week and looked forward to it every night! Will definitely be making again!
Ashley Smith
Wednesday 15th of April 2020
Family favorite right here!! And super easy to prepare :)
Colleen Fitzpatrick
Wednesday 15th of April 2020
I made the Crescent Chicken Pot Pie a few weeks ago. I forgot to buy some of the spices as I thought I had them at home. I substituted the sage for a spice blend from Penzys and was not disappointed. The pot pie was quick and easy to make. Next time I will try the sage to see how it comes out. I would definitely make this one again.