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Clara's Snow Day Chicken Pot Pie

A creamy homemade chicken pot pie recipe with leftover rotisserie chicken, peas, carrots, potatoes, and a golden crescent roll crust. The snow day recipe that fills the whole house and fogs up the windows.
Course Main Course
Cuisine American
Keyword chicken pot pie recipe, comfort food, easy chicken pot pie, homemade chicken pot pie, snow day recipe
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 1 hour
Servings 8 servings
Author Maggie

Ingredients

For the Filling

  • 3 tablespoons butter
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or diced leftover rotisserie works great
  • 1.5 cups frozen peas and carrots straight from bag, don't thaw
  • 2 medium Yukon Gold potatoes, diced 1/2-inch cubes parboiled
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 tsp fresh
  • 1/4 teaspoon garlic powder
  • pinch nutmeg Nana Ruth's trick

For the Crust

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 1 egg, beaten (for egg wash)
  • pinch flaky salt (for the top)

Instructions

  1. Place diced potatoes in a small pot, cover with water, bring to a boil, and cook 5-7 minutes until fork-tender. Drain and set aside.
  2. Preheat oven to 375°F. In a large pot, melt butter over medium heat. Add onion and celery, cook 4-5 minutes until soft. Add garlic and cook 30 seconds.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to make a roux.
  4. Slowly pour in chicken broth while stirring, then add milk. Keep stirring until the mixture thickens to coat the back of a spoon, 3-4 minutes.
  5. Stir in shredded chicken (cooked to 165°F internally and verified with meat thermometer), parboiled potatoes, frozen peas and carrots, salt, pepper, and thyme. If using rotisserie chicken (which is already cooked to 165°F), simply shred and use. Verify it's still warm; if cold, warm it gently in the sauce before proceeding.
  6. Pour hot filling into a greased 9x13 baking dish. Unroll crescent dough, separate into triangles, and arrange across the top overlapping slightly. Brush with beaten egg and sprinkle with flaky salt.
  7. Place on a sheet pan to catch overflow. Bake 20-25 minutes until crust is golden brown and filling is bubbling at the edges.
  8. Let rest 5-10 minutes before serving — the filling is volcanic when it first comes out. Spoon out generous portions.

Recipe Notes

Use leftover rotisserie chicken — don't cook chicken specifically for this. Crescent rolls aren't cheating — they puff up golden and flaky. The nutmeg is subtle but adds warmth to cream-based dishes. Doubles easily: bake one, freeze one (add fresh crust when ready to bake).