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Fast and Easy Chicken Pot Pie

Fast and easy chicken pot pie



Prep 5 min

Cook time 12-15 min

Serves 6


1 rotisserie chicken shredded (or 4 cups cooked shredded chicken)

2 cans mixed vegetables drained or you can use frozen.

2 can cream of mushroom soup

1 can crescent roll sheet or 2 cans regular crescent rolls.

1/2 Tbs garlic powder more or less to taste

1/2 Tbs onion powder more or less to taste

Salt and pepper to taste.


Preheat oven to 350

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In a 9x13 casserole dish combined shredded chicken, vegetables, mushroom soup and seasoning.

If using frozen vegetables bake in oven without the crescent roll crust until vegetables are hot. Bake additional 12-15 min to cook and brown crescent top.

Top with crescent roll sheet (if using regular crescent rolls pinch together seams to make one sheet)

Bake at 350 untill crescent dough is fully cooked and golden brown about 12-15 min.

Eat and enjoy.

This is an older recipe that's been popular in my family for years.

I hope you all enjoy it as much as we a do.

© 2022 Jennifer Aubuchon

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