My friend Carrie’s Quick Chicken Pot Pie

A friend of mine started a private group on Facebook so that we all can swap recipes when we’re stumped about what to make for dinner, or just want to share something yummy. Great idea!

One of the first recipes posted was by my friend, and group leader – Carrie, who posted a Quick Chicken Pot Pie recipe that sounded thrifty and comforting. It just so happened that I had exactly 3 cups of chicken leftovers from a bag of drums I’d cooked the night before! Since we had to be at Girl Scouts right after school, I knew supper Thursday would be rushed. I decided to make up the Pot Pie recipe in the morning through to step 5. Then I covered it with aluminum foil and put it in the fridge.

When we got home, I uncovered it and popped it into the oven. It turned out fantastic! So don’t worry about making it ahead of time because it will be just fine. I think the bits of Shake n Bake that were left on the meat gave a little extra flavor to the casserole. I also had to add a few things because, well I can never make a recipe without adding something! It really doesn’t need the additions though so feel free to leave them out. Thanks for sharing your recipe Carrie and forgive me for stealing it :)

quick chicken pot pie recipe

5.0 from 1 reviews
Carrie's Quick Chicken Pot Pie
Prep time
Cook time
Total time
This satisfying casserole goes together fast and makes your whole family smile :)
Recipe type: Main
Serves: 6
  • 3 cups (about 1lb) chicken breast, cubed and cooked or cooked leftovers
  • 16 oz bag of frozen mixed veggies
  • 8 oz shredded cheddar cheese (I used a little less - about ¾ of the bag)
  • 1 can of cream of chicken soup
  • 1 can of crescent rolls
I also added these extra (optional) ingredients:
  • 1 soup can full of buttermilk (OR ½ cup sour cream)
  • ½ tsp rubbed sage
  • ¼ - ½ tsp thyme
  • Rosemary leaves
  1. Preheat oven to 375 degrees. Grease a 9"x13" or 7"x11" baking dish.
  2. Whisk together the cream of chicken soup, buttermilk, sage and thyme. Stir in frozen mixed veggies, chicken and cheese to coat.
  3. Spread mixture into bottom of greased pan.
  4. Unroll crescent dough without separating and gently stretch to mostly cover the filling. Poke a few vent holes in top of crescent.
  5. Sprinkle a pinch of rosemary over the top to pretty it up :)
  6. Bake for about 20-25 minutes until top is golden brown!


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About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 2

    That looks yummy. I haven’t made pot pie in a long time. I’m going to have to put the ingredients on my shopping list.

  2. 3

    Oh, by the way, love your profile picture.

  3. 4
    Rebecca Parsons says

    Since you stole it I am stealing it too. I love this recipe.


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