Go Back
Classic Joanna Gaines Chicken Pot Pie
Dominique

Joanna Gaines Chicken Pot Pie: A Comforting Family Favorite

This comforting chicken pot pie features a creamy, savory filling made with shredded rotisserie chicken, vegetables, and a rich sauce, all topped with a golden crescent roll crust. It's an easy-to-make family favorite perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • Vegetable oil spray for the pan
  • 4 tablespoons salted butter (1/2 stick)
  • 1/4 small white onion finely chopped (optional)
  • 4 carrots peeled and cut into 1/2 -inch dice
  • 1/4 cup all-purpose flour
  • 2 boxes chicken broth (32-ounce)
  • 2 cans condensed cream of chicken soup (22.6-ounce)
  • 4 cups shredded meat from 1 store-bought rotisserie chicken
  • 1 cup frozen peas
  • Kosher salt
  • freshly ground black pepper
  • 2 tubes refrigerated crescent rolls (8-ounce)
  • Mashed potatoes

Equipment

  • Deep baking pan (9x13x3-inch)
  • Large soup pot or Dutch oven
  • Whisk

Method
 

Instructions
  1. Preheat the oven to 375°F and spray a 9x13x3-inch deep baking pan with vegetable oil.
  2. In a large pot, melt butter over medium-low heat. Sauté the optional onion until tender, then add carrots and cook until slightly softened; stir in flour and cook for 1 minute.
  3. Whisk in chicken broth until fully incorporated, then stir in chicken soup. Increase heat to medium-high, bring to a gentle boil, and simmer for 5 minutes.
  4. Remove from heat, stir in shredded chicken and frozen peas, then season with salt and pepper to taste. Pour the mixture into the prepared baking dish.
  5. Unroll and press together crescent dough rectangles from one tube to form a single rectangle, placing it on one side of the stew. Repeat with half of the second tube of dough to cover the remaining stew, tucking in edges as needed.
  6. Bake for 15 to 20 minutes until the crust is browned and the stew is bubbling around the edges. Let the pot pie stand for 5 minutes before serving.
  7. To serve, place mashed potatoes in the center of a shallow plate and spoon a generous amount of pot pie and crust over them until covered.

Notes

For serving, place mashed potatoes on a shallow plate and spoon the pot pie over them. Leftovers can be stored in a covered container in the refrigerator for up to 2 days. If desired, any leftover crescent dough can be formed into small rolls and baked separately. The use of white onion is optional.