Keto Crescent Roll Chicken Pot Pie
A comforting twist on classic chicken pot pie featuring tender chicken and vegetables in a creamy sauce, topped with flaky crescent roll dough instead of traditional pastry. The combination of cream of chicken soup and sour cream creates a rich, satisfying filling, while the convenient crescent roll topping bakes to golden perfection. This family-friendly casserole transforms leftover chicken into a hearty dinner that's perfect for busy weeknights when you want homemade comfort food without the fuss of making pastry from scratch.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh thyme leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 ½ cups sour cream
- 4 cups cooked chicken, chopped
- 2 bags (12 oz each) frozen mixed vegetables, thawedfresh vegetables1:1none
cook until tender first
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls, 8 count
Instructions
- 1
Heat oven to 400°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Spray 10-inch skillet with cooking spray and heat over medium heat
- 3
Add onion to skillet and cook for 3 minutes
- 4
Stir in garlic, thyme, salt and pepper and cook 2 minutes longer until onion is tender
- 5
Mix onion mixture, soup, sour cream, chicken and vegetables in large bowl
- 6
Spoon mixture into prepared baking dish
- 7
Unroll crescent dough on lightly floured surface into 13x9-inch rectangle and press perforations to seal
- 8
Place dough over filling and fold edges to fit inside casserole
- 9
Cut small slits in top of dough
- 10
Bake for 20 minutes until crust is deep golden brown and filling is bubbly
Tips
Use rotisserie chicken for convenience, or cook chicken breasts and shred while still warm for the most tender results.
Press crescent roll perforations firmly to prevent the topping from separating during baking.
Let the casserole rest 5-10 minutes after baking to allow the filling to set before serving.
Good to Know
Refrigerate leftovers up to 3 days. Cover tightly to prevent drying out.
Assemble filling up to 1 day ahead and refrigerate. Add topping just before baking.
Serve hot directly from the baking dish with a large spoon.
Common Mistakes
Don't skip pressing crescent roll perforations to avoid gaps in topping
Don't overbake or the crust will become too dark while filling stays cold
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use leftover turkey instead of chicken?
Yes, leftover turkey works perfectly. Use the same amount and preparation method for equally delicious results.
What if I don't have fresh thyme?
Substitute with 3/4 teaspoon dried thyme. Add it with the other dry seasonings for best flavor distribution.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat individual portions in microwave or warm whole dish in 350°F oven until heated through.