Crescent Topped Chicken Pot Pie

Lisa Wood

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Comfort food just got a glow-up ✨🥧 This Crescent Topped Chicken Pot Pie is cozy, creamy, and shockingly light—aka the kind of dinner that feels indulgent but fits into your day. Flaky crescent layers, a savory chicken filling, and that golden-brown top? Yes, please.

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Serves

4

Ingredients

1 roll Original Crescent Dough
3oz Chicken Breast Chunk
1 1/2 c Peas & Carrots
1 can Condensed Cream Of Chicken Soup

Directions

Preheat oven to 325°
Open the can of crescent dough, jump at the POP!
Unroll dough and place on a cutting board. Cut crescent sheet in 1/2.
Place 1/2 sheet in a greased baking pan and precook for 6-8min until brown (depending on your oven).
While that is cooking, combine other ingredients and season as you like.
If you like your filling less thick, you can thin it out with chicken broth.
Once the bottom dough is browned, remove from oven and add filling, leaving room around the edges like you would a pizza.
Add the top 1/2 sheet of dough, tucking it in around the edges.
Bake for 9-12min until top is brown.
Serve immediately or allow to stand to firm up. Enjoy!