This Chicken Pot Pie Soup with a Crescent Roll Crust is the perfect option when you need a yummy dinner in under 30 minutes. This soup is a fun twist on a classic pot pie and we’re here for it. It’s a super cozy recipe that you’ll definitely want to add it to your dinner menu this week. This soup is rich and flavorful and has the perfect golden brown crescent roll crust on top. We love this dish and so does our cute one year old baby! Truly a crowd pleaser that’s perfect for the whole family.
Chicken Pot Pie Soup Recipe
Easy and delicious, this Chicken Pot Pie Soup is a great dinner idea when you need a cozy option. With a crescent roll crust on top, this dish is a family favorite and crowd pleaser too!
Ingredients
- 4 tbsp butter
- 1/2 cups white onion finely chopped
- 3-4 carrots peeled & diced
- 1/4 cup flour
- 1 32 oz box chicken broth
- 1 22.6 oz cans condensed cream of chicken soup
- 4 cups chopped rotisserie chicken
- 1.5 cup frozen peas
- Salt & pepper to taste
- 2 8 oz tubes crescent rolls
Instructions
- Preheat the oven to 375 and prepare a deep dish 9×13 (or larger) inch pan with a little butter or cooking spray.
- In a large soup pot, melt the butter, add the onion and cook until translucent,
- Add the carrots and cook until slightly softened, add the flour and cook for about a minute, stirring often until carrots and onions have a small coating of flour mixture on them.
- Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup, bring to a boil and simmer for about 5 minutes.
- Stir in the shredded chicken, frozen peas, and salt & pepper to taste.
- Pour the mixture into the prepared baking dish, line the top with crescent rolls and bake until the crescent roll crust is golden brown, about 20-25 minutes.
- You should have enough dough for about 4-6 crescent rolls, bake them up for dipping in the soup and enjoy!