healthy chicken pot pie with rotisserie chicken 2025
This comforting Chicken Pot Pie with Rotisserie Chicken uses buttery crescent rolls, tender chicken, and a creamy vegetable filling for an easy, satisfying dinner. Perfect for busy nights, it brings all the warmth of homemade food with none of the fuss.
Equipment
- Skillet
- 9x13-inch Baking Dish
Ingredients
Base Ingredients
- 2 1/2 tbsp butter
- 1/2 cup onion diced
- 2 carrots diced
- 2 stalks celery diced
- salt and pepper to taste
- 8 oz cream of chicken soup canned
- 1/2 cup milk
- 3 cups rotisserie chicken cooked and shredded
Crust
- 2 cans crescent roll dough
- cooking spray
- frozen peas or corn optional add-in for texture and sweetness
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a skillet over medium-high heat. Add onion, carrots, and celery. Season with salt and pepper. Cook for 10 minutes until soft and fragrant.
- Stir in cream of chicken soup and milk. Let simmer and whisk until smooth and creamy.
- Add shredded rotisserie chicken (and optional frozen veggies). Cook for 3–4 minutes until warmed through.
- Unroll one can of crescent dough and press it into the bottom of a lightly greased 13x9-inch baking dish.
- Spoon the creamy chicken filling evenly over the dough. Smooth with a spoon.
- Top with the second can of crescent roll dough, pinching the seams. Spray lightly with cooking spray.
- Bake uncovered for 25–30 minutes or until the top is golden brown and puffy.
- Let rest for 10 minutes before slicing and serving.
Notes
Add a pinch of herbs like thyme or parsley for a homemade touch. Letting it rest before cutting helps the filling firm up for clean slices. Reheat gently for best texture.
Nutrition
Calories: 460kcalCarbohydrates: 28gProtein: 30gFat: 24gSaturated Fat: 8gCholesterol: 90mgSodium: 780mgPotassium: 390mgFiber: 2gSugar: 5gVitamin A: 3200IUVitamin C: 5mgCalcium: 70mgIron: 2.4mg
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