Crescent Roll Chicken Pot Pie

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! 

An easy crescent roll chicken pot pie made with simple ingredients like rotisserie chicken, frozen veggies, canned soup, and reduced fat crescent rolls. Each serving has 22g of protein with just 275 calories and 5 Smart Points.

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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. 

ingredients for easy chicken pot pie with rotisserie chicken

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? 

crescent roll chicken pot pie after baking

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.

four variations of mini chicken pot pies

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

Crescent Roll Chicken Pot Pie

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Short cut chicken pot pie with frozen veggies, rotisserie chicken, and a crescent roll crust.


  • 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


  1. Preheat an oven to 350F and spray a 9" pie dish with nonstick spray. Set aside.
  2. Microwave the frozen veggies for 5-6 minutes and drain any remaining water. Set aside.
  3. 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.
  4. 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.
  5. Add the mixture to the pie dish.
  6. 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.
  7. 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.


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.

Nutrition Information:
Yield: 8 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 275Total Fat: 10gCarbohydrates: 24gProtein: 22g

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34 thoughts on “Crescent Roll Chicken Pot Pie”

  • This looks awesome but I had a question (and this is my OCD) talking)…what do you use to determine the macros for the rotisserie chicken?

      • I love anything with rotiserre chicken. So homey and delicious! I just need to figure out how to keep the top crispy throughout the week!

      • This recipe is comfort food to the max. I like to make it in a mini loaf pan for 16 individual servings that each get their own crescent roll. I opted to use my own seasonings to taste and swap for the low fat cream of chicken. It works well with zucchini if you don’t have broccoli on hand.

  • Boy, I really, REALLY hate to rate this wonderful recipe this low. My boyfriend and I loved the crust, chicken, and all the veggies and I think the sauce would have been great except for the nutmeg. I was skeptical to put it in to begin with because to me, it belongs in pumpkin pie or the like. It’s way too strong for our tastes. Next time I’ll make it without. The ratio of chicken to veggies to sauce was perfect though!!

  • I made this last night and it was so delicious!! I really loved the addition of the sage and nutmeg! I will definitely be making this again and again.

  • I dounbled the recipe and made it in a 9×13 dish for meal prep. It lasted for four days and was a perfect lunch! I recommend reheating in a toaster oven if possible to get that biscuit crispy again.

  • I made this recipe about a month ago and I’ve been craving it since

    My family ate it well, too. Followed the recipe to a T, and it turned out soo good.

  • I have my parents addicted to this one! With thanksgiving just around the corner this recipe screams thanksgiving modifications: leftover turkey, gravy, green bean casserole and carrots!!

  • My husband is gluten free so I made just the filling.. man it BOMB.COM! I don’t really know what nutmeg tastes like so I made it without it and it REALLY tastes like chicken pot pie!! It doesn’t taste like a healthy alternative which is a huge plus!

  • My husband is gluten free so I made just the filling.. man it BOMB.COM! I don’t really know what nutmeg tastes like so I made it without it and it REALLY tastes like chicken pot pie!! It doesn’t taste like a healthy alternative which is a huge plus!

  • I love this recipe and have made it several times. Shockingly good for the nutrition profile!

    Instead of rotisserie chicken, I just used chicken I put in the slow cooker and shredded. I used canned peas and carrots and a mix of broccoli and cauliflower. Replaced sage with savory. Do not forget the nutmeg or think you won’t like it… What a lovely flavour!

    Highly recommend this one. And it’s so quick to make!

  • Welp, I made this recipe in hopes of having leftovers for lunch for the next few days but my husband literally ate the entire thing (except for my two servings). This could not have been easier! I cut the pepper in half and it was still super spicy. I also subbed paprika for nutmeg because we were out and I didn’t realize until i had started cooking. My husband’s review “this is better than pot pie! Is this Mason guy a chef and are you sure these are healthy?! I have yet to hate a meal you’ve made from his website.”

  • This has been a go to meal at my house. I love chicken pot pie; it’s my comfort food, but my husband was not a fan of the traditional chicken pot pie. However, he loves this recipe and has even requested it! This is a delicious and filling recipe! I did omit the broccoli from it.

  • I bake the pot pie in individual aluminum loaf pans then put in the freezer. I reheated in air fryer for 5 minutes . Love this recipe great for meal prep!!

  • A family favorite! This is a great way to sneak vegetables in for those picky eaters. The nutmeg and sage compliment this dish and add amazing flavor!

    • I’ve never made a chicken pot pie, but I’ve eaten them! I made this and it was delicious and easy! I used poultry seasoning in lieu of the individual spices and reduced fat (99% ff) soup. Still great and I’d definitely make again. It does heat up better in the air fryer than microwave, for leftovers, but I’d eat it either way!

  • I cooked chicken breast in the Instant Pot and shredded it rather than using rotisserrie chicken. I also only used half the onion. I thought the Nutmeg and the Sage were wonderful additions that I never would have thought to add.

  • I made this just as the recipe called for and I’m ashamed to admit how quickly I ate this. My 2 year old absolutely loved it. She ate a big helping 2 days in a row!

  • This is probably one of the easiest recipes on here that I’ve tried! Overall a super easy recipe and great for meal prep if you have an oven available when you eat them!
    I had some chicken that needed to be cooked, so I pressure cooked it and shredded it and then made 8 mini-pot pies in a mini-loaf pan. I definitely recommend reheating these in the oven instead of the microwave to get the crescent rolls just as flaky on the reheat.

  • OMG!!! Easiest pot pie EVER! Made this for the first time last week and it will probably become a staple in our house. everything about it was amazing! I was looking for a way to use up my reduced fat cresent rolls and now I will have to keep a stock pile of them! I love that everything in the recipe is also things that I typically have on hand, which makes it so easy to throw together last minute. The macros on it are super low as well, which makes it something that can enjoy seconds of with no guilt!

  • This chicken pot pie is SO DELICIOUS. I convinced my husband I’m a good cook with this one. I used extra chicken to increase the protein and broiled for a minute at the end to get the crust a little crispier (ok I broiled a minute too long- be careful it burns quickly) even burnt it was still delicious!!

  • Loved this recipe!! Followed everything to a T except added a second roll of crescents to the bottom of the dish! Everyone was going back for seconds, huge success!

  • This is a great recipe for leftover chicken . I add 1 bag of frozen mixed vegetables, not the broccoli . I must admit that I had my doubts about putting the greek yogurt in it . But it all tasted great . If any of you have a 11 x 7 pan , the crust fits perfectly on top .

  • ABSOLUTELY OBSESSED WITH THIS! I’ve never bought rotisserie chicken so I’ve used 1lb (weighed raw) chicken breast and put it in my Instant Pot on high pressure for 15 minutes with some all season salt and chicken broth and then shredded that to use in this recipe. You could go with 1.5lb raw and it would fit inside the filling well without being overwhelming proportion wise but I’m usually running out of protein in my macros for a day so I go for the lesser amount. I also prefer to make it with a frozen pea and carrot blend without the green beans and don’t add in the broccoli so I just double up the peas and carrots. I also recommend looking for the 98% fat free cream of chicken soup to cut some calories! I find it at Walmart

  • bought myself a mini loaf pan and meal prepped this over Heather’s recommendations in the proton party. I did omit the broccoli to save space. Recipe was good, just didn’t reheat as well as I hoped in a microwave while at work.

  • This was delish and very easy. I used raw chicken breast and cooked it with the veggies and it worked out great. I served it to company and one of them had THREE helpings! I will make it again for sure.

  • This is mine and my boyfriends FAVORITE. He is an extremely picky eater so I have to be creative in how to get him to eat somewhat healthy and not fast food. This is a staple for us. Quick, easy and DELICIOUS.

  • This was the biggest hit by far in my household out of all the Mason Fit recipes I’ve made. I made a few modifications – I do not have a pie dish so I used a 13×9 pyrex to bake in the over. No time adjustments needed and we just rolled out the crescent dough right over top. Super easy and it worked out perfectly. I did not have any left over shredded chicken to make this so I quickly made some chicken in the instant pot before putting in the over. I seasoned the chicken, put it in the pot with some water and chicken bone broth and let it go. Instead of using new broth for the pot pie, I actually used the liquid from cooking the chicken – super flavorful!

  • 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.

  • 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!

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