Mohamed Shili This delicious chicken pot pie, inspired by Joanna Gaines, is the ultimate comfort meal—creamy, hearty, and topped with a flaky crescent roll crust. Perfect for a quick and satisfying dinner, it’s made with simple, everyday ingredients like rotisserie chicken and frozen peas.
Recipe Ingredients:
- Vegetable oil spray, for the pan
- 4 tablespoons (1/2 stick) salted butter
- 1/4 small white onion, finely chopped (optional)
- 4 carrots, peeled and cut into 1/2 -inch dice
- 1/4 cup all-purpose flour
- 2 (32-ounce) boxes chicken broth
- 2 (22.6-ounce) cans condensed cream of chicken soup
- 4 cups shredded meat from 1 store-bought rotisserie chicken
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper
- 2 (8-ounce) tubes refrigerated crescent rolls
- Mashed potatoes
How To Make Chicken Pot Pie?
- Preheat the oven and prepare the dish: Preheat your oven to 190°C (375°F). Lightly spray a deep 9×13-inch (23×33 cm) baking dish with vegetable oil.
- Sauté vegetables: In a large pot, melt the butter over medium-low heat. Add the chopped onion (if using) and sauté for 3–4 minutes, or until soft and translucent. Add the diced carrots and cook for another 4 minutes until slightly tender.
- Make the filling: Stir in the flour and cook for 1 minute, stirring continuously. Gradually whisk in the chicken stock, ensuring there are no lumps. Add the cream of chicken soup and bring the mixture to a gentle boil over medium-high heat. Simmer for 5 minutes.
- Add chicken and peas: Remove the pot from heat and stir in the shredded chicken and frozen peas. Season with salt and pepper to taste, then pour the mixture into the prepared baking dish.
- Prepare the crescent roll crust: Open the first tube of crescent roll dough and unroll it. Press together the perforations to form a single sheet, then lay it over the chicken mixture, covering two-thirds of the surface. Repeat with the second tube of dough to cover the remaining area. Tuck in the edges for a neat finish. (Use any leftover dough to make crescent rolls and bake separately.)
- Bake the pot pie: Place the baking dish in the oven and bake for 15–20 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Serve: Scoop mashed potatoes onto each plate, then top with a generous serving of the pot pie, ensuring the potatoes are fully covered with stew and crust.
Recipe Tips:
- Use fresh rotisserie chicken: Shredding a warm, freshly bought rotisserie chicken adds extra flavor and keeps the meat juicy for the filling.
- Whisk the broth slowly: When adding the chicken broth to the flour mixture, whisk slowly to avoid lumps and ensure a smooth, creamy filling.
- Cook the carrots just right: Don’t skip the step of softening the carrots—they need to be tender enough to bite into but not mushy after baking.
- Seal the crescent roll dough properly: Press the perforations in the dough firmly so the crust bakes evenly without breaking apart.
- Bake until bubbly: Wait for the filling to bubble around the edges before taking the pot pie out of the oven. This ensures the stew is hot and perfectly cooked underneath the crust.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken pot pie cool to room temperature. Transfer it to an airtight container or cover the dish tightly with plastic wrap. Store in the refrigerator for up to 2 days.
- Freeze: Chicken pot pie can be frozen. Once cooled, transfer it to a freezer-safe container or wrap it tightly in foil and freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
- Reheat: Preheat the oven to 190°C (375°F). Cover the chicken pot pie with foil to prevent the crust from over-browning and bake for 15–20 minutes until heated through.
Nutrition Facts
- Calories: 851
- Total Fat: 48g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 1,700mg
- Potassium: 600mg
- Total Carbohydrate: 66g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 35g
Check out More Recipes:
Joanna Gaines Chicken Pot Pie
Description
This delicious chicken pot pie, inspired by Joanna Gaines, is the ultimate comfort meal—creamy, hearty, and topped with a flaky crescent roll crust. Perfect for a quick and satisfying dinner, it’s made with simple, everyday ingredients like rotisserie chicken and frozen peas.
Ingredients
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 190°C (375°F). Lightly spray a deep 9×13-inch (23×33 cm) baking dish with vegetable oil.
- Sauté vegetables: In a large pot, melt the butter over medium-low heat. Add the chopped onion (if using) and sauté for 3–4 minutes, or until soft and translucent. Add the diced carrots and cook for another 4 minutes until slightly tender.
- Make the filling: Stir in the flour and cook for 1 minute, stirring continuously. Gradually whisk in the chicken stock, ensuring there are no lumps. Add the cream of chicken soup and bring the mixture to a gentle boil over medium-high heat. Simmer for 5 minutes.
- Add chicken and peas: Remove the pot from heat and stir in the shredded chicken and frozen peas. Season with salt and pepper to taste, then pour the mixture into the prepared baking dish.
- Prepare the crescent roll crust: Open the first tube of crescent roll dough and unroll it. Press together the perforations to form a single sheet, then lay it over the chicken mixture, covering two-thirds of the surface. Repeat with the second tube of dough to cover the remaining area. Tuck in the edges for a neat finish. (Use any leftover dough to make crescent rolls and bake separately.)
- Bake the pot pie: Place the baking dish in the oven and bake for 15–20 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Serve: Scoop mashed potatoes onto each plate, then top with a generous serving of the pot pie, ensuring the potatoes are fully covered with stew and crust.
Notes
- Use fresh rotisserie chicken: Shredding a warm, freshly bought rotisserie chicken adds extra flavor and keeps the meat juicy for the filling.
- Whisk the broth slowly: When adding the chicken broth to the flour mixture, whisk slowly to avoid lumps and ensure a smooth, creamy filling.
- Cook the carrots just right: Don’t skip the step of softening the carrots—they need to be tender enough to bite into but not mushy after baking.
- Seal the crescent roll dough properly: Press the perforations in the dough firmly so the crust bakes evenly without breaking apart.
- Bake until bubbly: Wait for the filling to bubble around the edges before taking the pot pie out of the oven. This ensures the stew is hot and perfectly cooked underneath the crust.
Joanna Gaines Chicken Pot Pie
