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Chicken Pot Pie Crescent Ring

Course Appetizer, Main Course
Cuisine American
Keyword chicken-pot-pie-crescent-ring, crescent-roll-recipes
Prep Time 15 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 45 minutes
Servings 8 servings
Calories 333kcal


  • 2 8 oz tubes original crescent rolls
  • 1 10 oz package frozen mixed vegetables steamed per package directions, cooled
  • 1 10 ¾ oz can cream of chicken soup
  • ¼ cup half and half or milk
  • 1 teaspoon salt
  • ½ teaspoon lemon pepper
  • ½ teaspoon poultry seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon dry tarragon
  • ½ cup green onion chopped
  • 2-3 cups chopped rotisserie chicken
  • 1 tablespoon butter melted


  • Preheat oven to 350°F. Lightly spray a large baking pan or round pizza pan with cooking spray or line with parchment paper.
  • Steam vegetables per package directions and set aside to cool.
  • To assemble: Place a 5 inch oven safe bowl or ramekin in the center of the baking sheet. Unroll both cans of dough; separate into 16 triangles. Arrange triangles in a circle on the pan with pointed edge facing outwards overlapping to form a ring.
  • In a medium size mixing bowl, whisk together, soup, half and half, salt, lemon pepper, poultry seasoning, garlic, tarragon and green onion. Mix until fully combined. Add chopped chicken, mix well.
  • Spoon chicken mixture evenly in a circle onto the widest edge of the ring closest to the ramekin.
  • Bring each pointed end of dough up and over the filling, tucking each underneath the center of the ring. Try to evenly space the dough pieces.
  • Brush the top lightly with melted butter then bake for 25-30 minutes or until golden.
  • Let stand for 5 minutes, then slice into even pieces and serve.


Serving: 1serving | Calories: 333kcal | Carbohydrates: 33g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1134mg | Potassium: 217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1937IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg