I love a good chicken pot pie, but I just don’t always have the time to make crusts and spend an hour making it. I finally found a delicious recipe that is made quickly without sacrificing any flavors. You can literally make this in 20 minutes on a busy weeknight and have everything you need in one pan: protein, veggies and a carb. 

Another plus is that if you are staying away from chicken pot pie because of the carbs, you no longer have to! I loved this version using canned crescent rolls and simply laying them on top to get a buttery, light layer without the thickness of a crust.

Here’s the simple recipe and video instructions below:


Easy Chicken Pot Pie


1 bag frozen mixed vegetables 

2- 3 cups cooked & shredded chicken (use rotisserie to make it easier)

1 can cream of chicken soup 

1/2 stick of butter

2 cups chicken stock 

1 cup diced onion

3 cloves of garlic; minced 

1 egg 

3 tablespoons of water

1 can refrigerated crescent rolls 

salt, pepper and garlic powder to taste



  1. Add butter to a pan and cook down onions, garlic and mixed vegetables 
  2. Add pre-cooked chicken to the pan along with the can of cream of chicken 
  3. Mix in the chicken stock, season and stir well
  4. Spray a baking pan and add chicken/veggie mixture
  5. Top with crescent rolls & brush on egg/water mixture
  6. Bake at 375 for 15 minutes. Enjoy! 



View this post on Instagram


A post shared by Jehava Brown (@jehava_brown)

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *