Chicken Pot Pie can be made in many different ways. This version was made primarily from cans of food that I found while organizing my kitchen cabinets and determining what was on hand. Challenging times sometimes require a pantry challenge. This recipe for Chicken Pot Pie is perfect to make during a Pantry Challenge, but it’s also simple enough for a weeknight.
I posted a recipe for Turkey Pot Pie back in 2015. That recipe made use of Thanksgiving leftovers, and the “crust” was made by mixing biscuit mix, milk and eggs with seasonings. This chicken pot pie is made from mostly canned ingredients and uses a tube of refrigerated crescent rolls for the crust on top.Jump to Recipe
What will you need to prepare this recipe?
From the Pantry:
- olive oil
- canned mixed vegetables
- condensed cream of chicken soup
- condensed cream of mushroom soup
- canned chicken breast
From the Refrigerator:
- crescent roll dough
From the Root Cellar:
- yellow, white, or brown onion
Our Chicken Pot Pie is simple to prepare, and it’s delicious. Everyone in my household loved it and went back for seconds. While this recipe could probably serve eight, I suggest that you only plan on serving it to four because your family will want seconds. (That’s what happened in our house. Sue Chef and I only had one serving, but Baker’s Man and the boys ate two servings each.)
What do you think of this recipe for Chicken Pot Pie? Do you ever use crescent roll dough for crusts when you bake? Let us know by leaving a comment below.
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Chicken Pot Pie
- 1 medium onion chopped ($0.20)
- 2 tbsp olive oil extra virgin ($0.16)
- 2 15oz cans mixed vegetables drained ($1.00)
- 1 10.75oz can condensed cream of chicken soup ($1.09)
- 1 10.75oz can condensed cream of mushroom soup ($1.09)
- 1 12oz can chicken breast ($2.48)
- 1 8oz package refrigerated crescent roll dough (Use the crescent roll sheet if you can find it) ($1.79)
- Heat oil in a large, deep skillet.
- Add chopped onion and saute until translucent.
- Add drained mixed vegetables to skillet with the onion.
- Add canned soups and canned chicken (undrained) to skillet with vegetables.
- Mix well to evenly distribute all ingredients.
- Heat over medium heat, stirring frequently until mixture comes to a boil.
- Pour chicken and vegetable mixture into a 7X11 inch pan. (I had to use 9X9 because it was the only pan that would fit in my toaster oven.)
- Open package of crescent roll dough and press seams together and stretch the dough so it will cover the top of the chicken and vegetable filling.
- Carefully place the dough on top of the filling and press it to the sides of the pan to prevent shrinkage.
- Bake at 350 degrees for 25 to 30 minutes or until the dough is golden brown.
- Allow to cool for 10 minutes before cutting into squares and serving.
Nutrition information was calculated for 1/6th of the Chicken Pot Pie prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.