I’ll never forget the first time I tried making a gluten-free version of chicken pot pie. I was determined to get that same cozy, homey flavor without sacrificing the flaky, buttery crust everyone loves.
The challenge? Finding a gluten-free alternative that didn’t taste like cardboard. Enter gluten-free crescent rolls—an absolute game changer! One bite, and my family was hooked.
Now, this dish is a regular at our dinner table, proving that comfort food can be just as delicious without the gluten. If you’re craving something warm, creamy, and downright satisfying, this recipe is for you!
Chef’s Tips for Maximum Flavor
✔ Sauté the onions and garlic slowly – This builds deep flavor in the base of the filling.
✔ Use a high-quality broth – It makes all the difference in the richness of the dish.
✔ Let the filling cool slightly before adding it to the dough – This prevents the bottom crust from getting soggy.
Variations & Substitutions
- Dairy-Free? Swap butter for olive oil and use coconut milk instead of cream.
- Vegetarian? Swap chicken for mushrooms and use vegetable broth.
- No Crescent Dough? Use gluten-free puff pastry or even mashed potatoes for a “shepherd’s pie” twist.
Serving Suggestions
I love serving this pot pie bake with a simple side salad or roasted green beans. For extra coziness, pair it with a warm bowl of soup—tomato basil is a winner!
This dish is one of those comforting, feel-good meals that brings everyone to the table. Whether it’s a busy weeknight or a Sunday family dinner, it’s guaranteed to disappear fast! Enjoy! 🍽️
Golden Crust Chicken Pot Pie Crescent Bake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A gluten-free take on a classic comfort dish, featuring a creamy chicken and veggie filling wrapped in flaky, golden-brown crescent rolls. Perfect for weeknights!
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie works great!)
- 1 cup frozen peas and carrots, thawed
- ½ cup diced celery
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp gluten-free all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream (or milk for a lighter option)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
For the Crescent Crust:
- 1 tube gluten-free crescent roll dough (Schär or Pillsbury GF)
- 1 egg, beaten (for brushing)
Instructions
Step 1: Prep the Filling
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic. Sauté for about 3–4 minutes until soft.
- Sprinkle in the gluten-free flour and stir for about 1 minute to coat the veggies.
- Slowly pour in the chicken broth while stirring constantly. Add the heavy cream, salt, pepper, and thyme. Simmer for 2 minutes until thickened.
- Stir in the shredded chicken, peas, and carrots. Remove from heat and let it cool slightly.
Step 2: Assemble the Crescent Bake
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
- Roll out the gluten-free crescent dough and press it into the bottom of the dish.
- Pour the chicken filling over the dough and spread evenly.
- Lay another sheet of crescent dough over the top, pinching the edges to seal.
- Brush the top with beaten egg for a golden crust.
Step 3: Bake to Perfection
- Bake for 30–35 minutes until the crust is golden brown and crispy.
- Let it cool for 5 minutes before slicing and serving.
Notes
Use high-quality gluten-free crescent dough for the best texture. Make ahead and reheat for an easy meal!
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
