Nana's Crescent Roll Chicken Pot Pie

By: Angie Holden for
Crescent Roll Crust Chicken Pot Pie
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"Nana's Crescent Roll Chicken Pot Pie recipe is so quick and easy! It will allow you to have supper on the table in 30 minutes or less (baking time included)! Be sure to grab everything you need to make this recipe at the store this week and add this to your weekly meal plan."


Cooking Time15 min

Cooking MethodCasserole

Cooking Vessel Size8 x 8 Baking Pan

Recipe CourseMain Course


Type of DishCasserole


  • 1 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon pepper
  • 3 cups 2% milk
  • 1 1/2 cup cooked chicken (fresh, leftover, rotisserie or canned)
  • 2 cans mixed vegetables, drained
  • 1 tube refrigerated crescent rolls

Making Your Pot Pie

  1. Preheat oven to 375°

  2. In a large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk and whisk until smooth. Bring to a boil over medium heat. Continue to cook and stir 1 to 2 minutes or until thickened. Add chicken and vegetables to mayo mixture. Cook until heated through.

  3. Spoon into a greased 8-in. square baking dish.Unroll crescent dough onto top of chicken mixture

  4. Bake 13-18 minutes or until golden brown

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Looks delicious

The recipe does not tell you how much chicken bouillon to put in. Could you please let me know so I can make this recipe? Thank you.

Hi Marios aunt, The recipe calls for 1 teaspoon chicken bouillon granules. The recipe above has been updated. I apologize for the inconvenience. Happy cooking!


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