Chicken Crescent Pot Pies

There were some containers of Immaculate crescent rolls that were outdating in the fridge, so I went on a bit of a terror with recipes.  I used torn bits of crescents from other recipes, to cover the pot pies.  (While, I love the Immaculate product, getting the crescents out of the container, without tearing them, is a bit of a challenge!)  I’ve done a similar recipe to this, using pie crust.  And in this recipe, I added cooked crumbled bacon to the filling.  Instead of peas, I used pea pods and a little spinach, because that’s what I had in the garden.

Chicken Pot Pie

Chicken Crescent Pot Pies

Total Time: 1 hour

Yield: Serves 4


  • 2 TBSP butter
  • 1/4 cup chopped onion (or use onion powder)
  • 1/8 cup cooked, crumbled bacon
  • 2 cups cooked chicken (or turkey), in small pieces
  • 1 box Pacific cream of chicken soup
  • 1/2-3/4 cup cream
  • 1 tsp fresh thyme leaves
  • Salt and pepper
  • 1 cup cooked diced potatoes (or frozen diced potatoes - like for hash browns).
  • 1/2 cup frozen peas and carrots
  • Immaculate crescent rolls


  1. Heat a medium to large saucepan. Add butter and onion. Sauté onion until translucent. Stir in bacon and chicken, and heat thoroughly.
  2. Stir in soup, cream, thyme, salt and pepper. Heat until bubbly.
  3. Stir in potatoes, peas and carrots.
  4. Remove from heat.
  5. Ladle into small oven-proof bowls, and let cool slightly.
  6. Heat oven to 350.
  7. Place pieces of crescent rolls on top to cover all the chicken mixture.
  8. Bake about 1/2 hr or until crescent is lightly brown and filling is bubbly.