Chicken Pot Pie on the Fly

Chicken Pot Pie

Share this!

Chicken Pot Pie on the Fly

Chicken Pot Pie on the Fly

Prep Time 10 minutes
Cook Time 50 minutes
Servings 8


  • 2 cans (10.75 ounces) cream of chicken soup
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1/4 cup dry white wine or chicken stock
  • 1/4 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 2 to 3 cups cooked shredded or diced chicken
  • 2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed
  • 2 cups southern style cubed frozen hash browns - slightly thawed
  • 1 can (8 ounces) refrigerated crescent roll dough (I love the seamless dough)


  • In a bowl whisk together soup, milk, sour cream, wine or stock, black pepper, parsley and thyme.
  • Stir in chicken, veggies and potatoes.
  • Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
  • Open and unroll the crescent roll dough.
  • Use a pizza cutter to cut the dough into half inch pieces.
  • Lay strips of the dough over the chicken mixture to form a lattice look.
  • Bake uncovered in a preheated 350 degree oven for 30 to 50 minutes or until bubbly and golden.


Calories: 388kcal | Carbohydrates: 36g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 843mg | Potassium: 485mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2713IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Joan Montroy says:

    Hi Amy,
    We wish you would have nutrition info on your recipes. It helps to know because of diabetes 1 and need to know exact carbs for insulin amounts. It would be appreciated for those who really need to know amounts of carbs for insulin to give and also calories for other members of the family who like to lead a healthy lifestyle. This is so important in all your recipes on your website.

    1. Amy Hanten says:

      I’m sorry, Joan, that I don’t have nutrition info on my recipes. Thank you so much for comment. I am working on a way to provide nutritional information for my recipes. Thanks for your patience.

  2. I too ended up with a soupy pie. I didn’t read the reviews first so I followed the recipe exactly. Next time I will decrease the milk and maybe add a bit of corn starch to thicken. It had good flavor though.

  3. Since some are saying this is runny how much liquid should you use? Also what kind of hash browns are you referring to…. The ones in the freezer section or the others that are found near the bacon…already thawed ready for cooking.

    1. Amy Hanten says:

      Hi Kelli,
      First of all I use the frozen southern style cubed hash brown potatoes, not the shredded. So, these will be found in the freezer section of grocery store. We love potatoes so I always add some extra. I like a creamy casserole but if you want it thicker maybe just do 3/4 to 1 cup milk along with the 1/4 cup of wine **or** chicken stock. Hope that helps. It’s one of my family’s favorites. Thanks! Enjoy!

  4. It was excellent! I followed the recipe and my husband loves it too! I baked uncovered until the crescent strips were brown, then I covered with foil and baked until bubbly!

  5. Do NOT put 1 1/2 cups of milk, it is like soup if you do! It took 2 hours to cook as well. I would say half a cup of milk maybe a little more. Did have a good flavor.

  6. My kids loved it and they are hard to please! I made it just like the recipe said!

  7. I made this tonight. It was VERY runny. I had to end up putting the entire bag of potatoes and it took 2 hours to cook! It was delish though!

  8. We made this and loved it! I made my own condensed cream of chicken soup so it was a bit runny, but that’s on me. Next time I’ll go easier on the liquid. I replaced the sour cream with Greek yogurt and it was delish! Next time I may cook the potatoes a bit first or cook the mixture without the crust and add the crust later but it was still fine. I also think it would be good with potatoes O’Brien! Great recipe!

  9. Has anyone figured out the calories per serving?

    1. Would like to know too before I cook this?

  10. Hi All, this serves at least 4 with some leftovers. Sure Crystil, I don’t see why you couldn’t do drop biscuits on top! Let me know how it turns out! Thanks! -Amy

    1. I have made this with drop biscuits on top and they were very good ( made with Bisquick )

  11. I’ve used regular biscuit dough (homemade and canned) and they never cook fully on the bottom where it touches the mixture so I’m hoping this method will work much better. My family isn’t too big on doughy biscuits 🙂 I’m making this tonight so I’ll get back on and let you know how it turns out!

  12. Instead of using canned crescent rolls, do you think it would work if you made some biscuit dough from scratch and sort of dolloped it on top?

  13. Well, the review is in…dad loved it!

  14. I was happy to find this recipe. My dad’s caregivers have been adding chicken pot pie to his grocery list. Since I shop for him weekly, I couldn’t bring myself to buy the frozen ones at the grocery store. I just don’t like buying him something that I wouldn’t eat myself. I’d much rather try something that I know exactly what the ingredients are. I am making this as I type and can’t wait to see if he likes this version. Will post his opinion after he tries it. Thanks.

  15. Hi Barbara, I guess it depends on how hungry your gang is. I would say this serve about 6. I make it for my family of 4 and we have some leftovers. It’s one of our favorites. Thanks! -Amy

  16. The potatoes do not cook enough with this method. They stayed kinda crunchy, but in a raw sort of way. I recommend pan frying them to get them soft in the center and crispy on the outside; and, at the risk of making this dish something other than pot pie, i absolutely hate the peas, carrots, and green bean medley. Yes, it is traditional pot pie fare, but I can’t help it. My next go around will be to use spinach instead. Oh, and cheese…lots of cheese. Not too many dishes that shouldn’t have cheese, but that’s just me. 🙂

    1. Hi Mark. My recipe calls for using hashbrown cubed potatoes so they are already cooked and won’t be crunchy. If using uncooked potatoes, yes, I would boil or fry them first. I love cheese too! May have to try some on top! Thanks! -Amy

  17. Judy Maloney says:

    This was really good. I just added more parsley on top before I added the rolls. Very easy to put together and fast.

  18. Patricia Marshall says:

    This is very good with no changes. Will definitely be making this again. Great comfort food! Next time I might bake some strips of crescent rolls for extra crust on the side.

  19. Gloria Hernandez says:

    Im definitely going to make this.

  20. amy robinson says:

    Looks really good

    1. How many servings does this make?