Pillsbury Chicken Pot Pie with Crescent Rolls: A Modern Comfort Food
There’s nothing more satisfying than a warm, flaky chicken pot pie, and with Pillsbury Crescent Rolls, making this comforting classic is easier than ever. Pillsbury’s crescent rolls replace traditional pie crust, creating a buttery, golden topping that pairs perfectly with the creamy filling. This recipe is perfect for family dinners, potlucks, or when you need a quick yet satisfying meal.
Why Choose Pillsbury Crescent Rolls?
Pillsbury Crescent Rolls are a versatile and time-saving alternative to traditional pie crust. Their buttery flavor and light, flaky texture elevate any recipe while cutting down on preparation time. For more recipes using Pillsbury products, check out Pillsbury’s recipe collection.
If you’re looking to adapt this recipe for dietary preferences, consider using low-sodium soups or incorporating fresh, seasonal vegetables. Learn more about how to make healthy recipe swaps with these healthy cooking tips.
Ingredients for Pillsbury Chicken Pot Pie
This easy recipe requires just a handful of pantry staples:
- 1 can of Pillsbury Crescent Rolls
- 2 cups of cooked, shredded chicken
- 1 cup of frozen mixed vegetables (thawed)
- 1 can of cream of chicken soup
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Optional herbs: thyme, parsley, or rosemary
Step-by-Step Instructions
Follow these simple steps to prepare your Pillsbury Chicken Pot Pie with Crescent Rolls:
- Preheat the oven to 375°F (190°C).
- Prepare the filling:
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, thawed vegetables, and season with salt, pepper, and optional herbs.
- Assemble the dish:
- Roll out half of the crescent rolls and press them into the bottom of a greased baking dish.
- Spread the chicken mixture evenly over the crescent roll base.
- Use the remaining crescent rolls to create a lattice or full crust over the top.
- Bake:
- Place the dish in the oven and bake for 20–25 minutes, or until the crescent rolls are golden brown.
- Cool and serve:
- Allow the pot pie to cool for 5 minutes before serving.
Creative Variations to Try
Here are some ways to customize your chicken pot pie for variety and flavor:
- Mini Pot Pies: Use a muffin tin to create individual servings. Perfect for meal prep or parties!
- Vegetarian Option: Replace the chicken with diced mushrooms, tofu, or lentils.
- Spicy Twist: Add chopped jalapeños or a dash of cayenne pepper to the filling.
- Casserole Style: Use the crescent rolls only as a golden topping, leaving the base crust-free.
Serving and Storage Tips
- Serving Suggestions:
- Pair your pot pie with a fresh green salad or a hearty soup for a complete meal.
- Serve it as a centerpiece for a cozy family dinner or a potluck favorite.
- Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze individual portions for up to 2 months; reheat in the oven to preserve the flaky texture.
For more guidance on food safety and storage, visit this helpful resource.
Frequently Asked Questions (FAQs)
1. Can I use other Pillsbury products?
Yes, Pillsbury biscuit dough or pie crust are great alternatives.
2. How can I prevent a soggy bottom crust?
Pre-bake the bottom crescent roll layer for 5 minutes before adding the filling.
3. Is there a gluten-free version?
Use gluten-free crescent dough or substitute with a gluten-free pastry crust.
4. Can I make this recipe ahead of time?
Absolutely! Assemble the pot pie, cover it tightly, and refrigerate for up to 24 hours before baking.
5. How do I make the filling creamier?
Stir in a splash of heavy cream or milk for an extra luxurious texture.
Conclusion
Pillsbury Chicken Pot Pie with Crescent Rolls combines the best of classic comfort food with modern convenience. Its creamy filling, flaky crust, and endless customization options make it a go-to recipe for any occasion. Whether you’re hosting a dinner or preparing a quick weeknight meal, this dish is sure to please! Give it a try and experience the delicious simplicity of Pillsbury.
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