Featuring Pillsbury Crescent Rolls, chicken/turkey, frozen vegetables, & savory herbs, this is a simplistic and scrumptious meal that’s perfect for busy fall weeknights. The recipe is versatile, calling for either boiled boneless, skinless chicken breasts, store-bought Rotisserie chicken and/or turkey. Filled with creamy soup, veggies & chicken/turkey, this Simple Chicken (or Turkey) Pot Pie Crescent Bake is comfort food at its finest. Plus, it’s my go-to way to use up leftover Rotisserie chicken and turkey around the holidays, or any day of the week!
Get Sauced
Simple Chicken Pot Pie Crescent Bake pairs beautifully with Chardonnay, Sauvignon Blanc, and even Pinot Noir. The buttery finish of Chardonnay is the perfect compliment to the buttery & flaky crust of this pot pie. Sauvignon Blanc often delivers herbal aromas with a crisp finish, enhancing the fresh sage and thyme in this dish.
By now, I think we all know the rule of pairing white wine with white meat (and the fact that I don’t often follow that rule). Pinot Noir, with its silky-smooth versatility and earthiness has notes of herbs, mushrooms, juicy strawberry, raspberry, and cherry. That’s why it goes so well with chicken, pork, and beef.
Get More Sauced
Looking for more simple dinner recipes? I have included the links to some additional simple Sauced favorites below: Crockpot Cherry Balsamic pork Loin, Chicken & Zucchini Parma Rosa Pasta, and Kielbasa Cabbage Casserole.
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Simple Chicken Pot Pie Crescent Bake
Description
Featuring Pillsbury Crescent Rolls, chicken/turkey, frozen vegetables, & savory herbs, this is a simplistic and scrumptious meal that’s perfect for busy fall weeknights.
Ingredients
Instructions
- Melt 1 Tbsp. of butter in a large saucepan over medium-low heat.
Tip: For for an even simpler one-pan recipe, I often utilize an iron skillet or other oven-safe skillet to sauté the ingredients in and top with the crescent rolls/crescent roll sheet. - Add the diced onion and celery to the skillet, sprinkle with salt and cook for 2-5 minutes, until tender.
- Add the minced garlic and cook 1-2 minutes more.
- Then, add the fresh sage and thyme and continue to cook for 1-2 more minutes, stirring frequently.
- Add the remaining Tbsp. of butter to the skillet and allow to melt. Stir in the diced chicken or turkey, ensuring that it is coated in the butter and herbs. Cook over medium-low heat for 5-10 minutes, until heated through.
- Next, pour in the half & half or heavy cream, stirring slowly.
- Then, slowly whisk in the cream of chicken and cream of mushroom soup to the pan, ensuring that no lumps remain.
- Stir in the mixed vegetables. Add salt & pepper, to taste.
- Bring mixture to a boil, then reduce heat and continue cooking for 10 minutes, until soup begins to thicken. Remove from heat.
- Preheat oven to 350 degrees Fahrenheit. If using an oven-safe skillet, layer the crescent rolls in a ring fashion (or lay the crescent roll sheet) on top of the filling. Crimp the edges to form a bit of a “crust,” ad pictured in the photo above.
- If preferred, you may pour the filling into a casserole dish or pie plate. Then, top with crescent rolls as discussed in Step 10.
- Bake at 350 degrees for 10-20 minutes, until crust is golden brown. Allow to cool on wire rack for at least 5 minutes before serving.
Notes
- Tip: You can utilize boiled boneless, skinless chicken breasts, leftover Rotisserie chicken, or leftover cooked turkey
