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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.
4.74 from 87 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 275kcal
Author: Mason Woodruff

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

Serving: 1Serving | Calories: 275kcal | Carbohydrates: 24g | Protein: 22g | Fat: 10g