Cresent chicken

Cresent chicken and dumpling pot pie tonight 😋 serving with some potatoes and corn. Recipe is very simple. 2 cups shredded chicken 2 cans/tubes of cresent rolls and a bag of shredded Swiss cheese. On top add to cans of diluted cream of chicken soup. I throw in a splash of milk. Tip definitely cook your rolls with filling first than add sauce:)

Crescent Chicken and Dumpling Pot Pie


  • 2 cups shredded chicken
  • 2 cans/tubes of crescent rolls
  • 1 bag shredded Swiss cheese
  • 2 cans of cream of chicken soup (diluted)
  • A splash of milk
  • Salt and pepper, to taste
  • Optional: Chopped fresh parsley for garnish


  1. Preheat your oven to the temperature specified on the crescent roll packaging.
  2. In a mixing bowl, combine the shredded chicken with salt and pepper to taste.
  3. Unroll the crescent rolls and separate them into triangles. Place a generous portion of the shredded chicken in the center of each triangle, and sprinkle Swiss cheese on top.
  4. Roll up each crescent roll, enclosing the chicken and cheese, and place them seam-side down on a baking sheet. Bake the rolls according to the package instructions until they are golden brown and cooked through.
  5. While the rolls are baking, prepare the cream of chicken soup by diluting it with water according to the instructions on the cans. Add a splash of milk to the soup, stirring well to combine.
  6. Once the crescent rolls are done, remove them from the oven. Pour the diluted cream of chicken soup over the top of the rolls, ensuring they are well coated.
  7. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly and the rolls are golden brown.
  8. Remove from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top for a burst of color and freshness.
  9. Serve your Crescent Chicken and Dumpling Pot Pie alongside some boiled or mashed potatoes and corn for a delicious and comforting meal.

Enjoy your delightful and easy-to-make pot pie!

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