Chicken Crescent Roll Pot Pie


If you have a 7 x9” glass pan (mine has about 3” sides) I’d suggest you use it. It’s much easier to see when the crust on the sides of the pan is nice and brown. Barb L.

Serves: 3-4


1 Tbsp Flying Olive Butter Extra Virgin Olive Oil, more for greasing the cooking pan

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

2 cloves garlic, minced

4 Tbsp flour

2 cups (approximately) leftover cooked chicken, about a 1” dice

2 cups chicken broth, warmed up in the microwave for about 2-3 minutes until hot

½ tsp dried, crushed thyme

Salt and freshly ground black pepper to taste

1 pkg (8 ozs) crescent rolls

1 cup frozen mixed vegetables

2 potatoes, cut into 1” dice and cooked, reserving ½ cup of cooking water


Heat the oven to 350. Add the Flying Olive Butter and Garlic EVOO’s to a large skillet and heat on medium. Add the garlic and cook for about 30 seconds to 1 minutes. With a slotted spoon, remove the garlic and set aside.

Turn the heat down a bit. Sprinkle the flour, a Tbsp at a time, into the skillet and stir into the Flying Olive EVOO to form a smooth paste. When all the flour is added, add the chicken broth, about a ¼ cup at a time, incorporating it into the flour mixture. Keep stirring while continuing to add the remaining chicken broth, a little at a time. You should end up with a thin white sauce.

Turn the heat down to low. Add the thyme, salt and pepper and let the sauce thicken for about 3-5 minutes.

Meanwhile, unroll the crescent rolls. They should come apart into one or two larger sections. Don’t divide them into their individual pieces. Grease the inside and the edges of your pan with a little Flying Olive EVOO. Place the sheet of crescent rolls into the pan so that the rolls cover the sides. Don’t worry if it overlaps the outside edge. If you have more pieces or if they come apart, press the edges together. When I made my “pie,” I had an overlap of about 2 inches over the edge. I cut away the excess in one place and “pasted” it to another where the rolls didn’t cover the edges of the pan. When done (it’s not going to look pretty—don’t worry), set the pan aside.

Meanwhile, add the frozen veggies to the pan of simmering sauce. Let simmer about 3 minutes.   If the sauce is getting thick, add a little reserved potato water to thin it out. When the veggies are almost done, add the cooked potatoes and chicken. Let everything begin to bubble.

Add the chicken mixture to the prepared crescent roll pan. Leave about ½” from the top of the pan so it won’t boil over in the oven. Place in the oven and cook for about 15 minutes. Check to see if the crust is done (this is why a glass pan makes this part easy!), cooking 5 more minutes if the sides are not browned. If the crust is cooking too fast, place a loose piece of aluminum foil over the top to prevent the top edges from burning.

When done, remove from the oven and serve.

Submitted by Barb L.