These Chicken Pot Pie Crescent Roll Buns are a handheld twist on a classic! Full of your favorite pot pie ingredients, these are a fun dinner that the entire family will love!
Chicken Pot Pie With Crescent Rolls
I love a good chicken pot pie, but these Chicken Pot Pie Crescent Roll Buns are an easy recipe that anyone can make at home! With all of the classic flavors of a regular pot pie, these handheld buns are a fun twist.
Individual chicken pot pies can be a bit of a headache if you don’t have the right dishes or oven space, so these mini pot pies allow you to have the same experience in an easier way. Once they’re cooked, everyone gets their own crescent roll chicken pot pie and no extra dishes to worry about!
With seasoned chicken, onions, carrots, peas, and mashed potatoes, you’ll wonder why you didn’t think of these before. These handheld chicken pot pies make for an excellent dinner and you can heat them up the next day as leftovers (if you have any!).
This recipe does have you making some homemade mashed potatoes, but if you find that you have some left over from the night before or you have a tub that you bought from the grocery store, feel free to substitute those potatoes instead. These homemade mashed potatoes taste really good, but I am all about using leftovers to make your life easier throughout the week.
It does not matter whether you use original crescent rolls or a low-fat crescent roll dough for this easy chicken pot pie recipe. Go with your preference because the whole family will enjoy this delicious dinner either way. You really won’t be able to taste the difference.
A great way to allow everyone to have their own mini chicken pot pies, these will easily become one of your favorite comfort foods. Plus, they’re a lot more fun than traditional pot pie!
Crescent Roll Pot Pie Recipe
How To Make:
1 raw chicken breast, diced
1/4 onion, diced
1 cup peas/carrot mix, frozen
1 tube Pillsbury Crescent Rolls 8 ct
2 potatoes, cut, skins on (or off, your choice)
2 Tbsp + 2 Tbsp butter, salted
1/8 cup cream
1/2 tsp thyme, dried (plus a few dashes)
1 clove garlic, crushed
Salt and pepper to taste
1 packet brown gravy mix
Take out a cutting board and chop your potato into even chunks. Fill a large pot with salted water, add the potatoes, and then heat the water to boiling. Once boiling, turn the stove down to medium heat and cook the pieces until they are soft. This should be about 10 minutes.
Take out a large skillet and add your diced raw chicken and diced onion. Begin to sauté these together and then add your 1/2 tsp thyme, garlic, salt, and black pepper. Sauté until the onions are soft and the chicken is cooked through. This shouldn’t take much time, just a few minutes.
Once cooked, taste the mixture to make sure it is seasoned to your liking. If you want to add more salt or pepper, do that at this point.
Add your frozen veggies to the chicken mixture and sauté until everything in the frying pan is warmed through.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. If you’d prefer not to use parchment paper, spray the cookie sheet thoroughly with nonstick cooking spray.
Drain the water from your fork-tender potatoes and add 2 tablespoons of butter and the cream. Mash the potatoes and combine the ingredients together. Season with a little salt, pepper, and thyme. If you’d prefer to do this in a large bowl rather than the pot, feel free.
Open your can of crescent rolls and separate the sheet of crescent roll dough along the perforated edges. Gently pull the dough into long dough triangles.
One crescent roll at a time, take a spoonful of the chicken and vegetable mixture (just under 1/4 cup), and place it on the wide end of the crescent dough, in the middle of the dough.
Cover the chicken mixture with a large dollop of mashed potatoes.
Roll the dough into a bun shape, working from the side of the dough to the smallest end. Pinch to seal any openings you might see. Place each one on your prepared baking sheet.
Melt the other 2 tablespoons of butter and give two shakes of thyme into it. Stir to combine. Brush the tops of each chicken pot pie bun with melted butter.
Bake for approximately 20 minutes or until the crescent roll crust is golden brown.
While you are baking your crescent roll buns, make the gravy in a small pot according to the instructions on the package.
Once ready, remove the chicken pot pie crescent roll buns from the oven, plate each bun and then top the flaky crust with a spoonful of gravy. Enjoy!
Can You Substitute Pie Crust For Crescent Rolls?
Yes! You can substitute pie crust in this easy dinner recipe. The end texture will be a little bit different, but if you prefer a pot pie with pie crust (or only have that on hand), these Pot Pie Crescent Rolls will still turn out fantastically.
Can You Use Pre-Cooked Chicken For These Chicken Pot Pie Buns?
Yes! This recipe calls for a raw chicken breast, but if you have leftover chicken breasts, rotisserie chicken, or even leftover turkey, you can use that instead. Your timing will look a little different, so keep a very close eye on your lean meat and onions during the seasoning step. You may want to start cooking your onions for a few minutes before adding your already cooked chicken so that you don’t overcook the chicken.
Are You Looking For More Tasty Crescent Roll Recipes? Here Are Some Of My Favorites:
- Roast Beef And Cheddar Crescent Rolls
- Stuffed Taco Crescent Rolls
- Crescent Roll Breakfast Pizza
- Caramel Apple Crescent Rolls
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 244mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 8g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.