Chicken Pot Pie on the Fly Recipe

Name: Chicken Pot Pie on the Fly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken breasts; 2 tablespoons oil (any kind); 2 tablespoons garlic powder (to taste); 1 tablespoon dill weed (to taste); 1 dash salt; 1 dash pepper (to taste); 1 (10 3/4 ounce) can cream of mushroom soup; 1 (15 ounce) canmixed peas and sliced carrots, drained; 1 (15 ounce) cansliced potatoes, drained; 0.5 (14 1/2 ounce) can chicken broth (use whole can for thinner filling); 1 (8 ounce) package refrigerated crescent dinner rolls

Servings: persons

3 lbs boneless skinless chicken breasts
2 tablespoons oil (any kind)
2 tablespoons garlic powder (to taste)
1 tablespoon dill weed (to taste)
1 dash salt
1 dash pepper (to taste)
1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) canmixed peas and sliced carrots, drained
1 (15 ounce) cansliced potatoes, drained
0.5 (14 1/2 ounce) can chicken broth (use whole can for thinner filling)
1 (8 ounce) package refrigerated crescent dinner rolls

1
Pre-heat oven to 350.
2
Cut chicken into large bite sized pieces.
3
Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper.
4
Cook until no longer pink.
5
While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering.
6
Add mixed carrots, peas, and sliced potatoes.
7
Gently stir together, and bring to simmer again.
8
Pour contents of sauce pan into 6 cup casserole dish.
9
Add cooked chicken to casserole dish, and stir together.
10
Add an additional dash or two of spices to taste, if needed.
11
Unwrap crescent rolls.
12
Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting.
13
Bake 12-15 minutes or until crescent rolls are light brown.
14
Let sit for 5 minutes for proper steam venting.

702

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs boneless skinless chicken breasts, 2 tablespoons oil (any kind), 2 tablespoons garlic powder (to taste), 1 tablespoon dill weed (to taste), and more.

Yes, Chicken Pot Pie on the Fly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie on the Fly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions