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:

Ingredients:
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

Directions:

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:

Gorilla Grip Original Non Stick Baking Cookie Sheets, Set of 2 Bakeware Trays, Silicone Handles, Multi Purpose Professional 2-Piece Pan for Bakers and Cooks, 17.3 Inch x 11.75 Inch, Aqua 2 Pcs Silicone Basting Brush for Cooking, Baking & BBQ Grilling – Easy to Clean/Dishwasher Safe Pastry Brush – Basting Brushes Kitchen – Grill Brush – Heat Resistant Cooking Brush for Cake Meat AmazonBasics Nylon Potato Masher, Soft Grip Handle, Grey and Green The Spice Hunter Thyme, Organic, 0.6-Ounce Jar Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, Black Cutting Board Mats Flexible Plastic Colored Mats With Food Icons, Fotouzy BPA-Free, Non-Porous, Anti-skid back and Dishwasher Safe, Set of 7

Yield: 8 Pot Pie Buns

Chicken Pot Pie Crescent Roll Buns

Name: Chicken Pot Pie Crescent Roll Buns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 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

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!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

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

Instructions

Take out a cutting board and chop your potato into even chunks. Fill a pot with salted water, add the potatoes, and then heat the water to boiling. Once boiling, turn the heat down to medium and cook the pieces until they are soft. This should be about 10 minutes.
Take out a frying pan and add your diced raw chicken and diced onions. Begin to sauté these together and then add your thyme, garlic, salt and pepper. Sauté until the onions are soft and the chicken is cooked through.
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 vegetables to the chicken mixture and sauté until everything is warmed through.
Heat oven to 350 degrees and line a baking sheet with parchment paper.
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.
Open your can of crescent rolls and separate the dough along the perforated edges.
One crescent roll at a time, take a spoonful of the chicken mixture (just under 1/4 cup) and place it on the wide end of the dough.
Cover the chicken mixture with a large dollop of mashed potatoes.
Roll the dough into a bun shape, working from the widest end to the smallest end. Pinch to seal any openings you may see. Place each one on your parchment paper lined 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 buns are 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 crescent roll buns from the oven, plate each bun and then top it with a spoonful of gravy. Enjoy!

Chicken Pot Pie Crescent Roll Buns