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Spring Veggie and Chicken Pot Pie

This unusual pot pie is topped with crisp and buttery crescent roll dough. We’ve used frozen vegetables but you could easily use fresh—just cook them until tender crisp before proceeding with the recipe.

Serves 4
Ready in 70 mins
Prep time 25 mins
Cooking time 45 mins
884 calories per serving


> 4 eggs
> 8 oz light chive and onion cream cheese 
> 1/2 lb sliced chicken breast
> 1 (16 oz) package frozen peas, thawed
> 1 (16 oz) package frozen green beans, thawed
> 1 (16 oz) package frozen chopped spinach, thawed
> 2 (8 oz) packages refrigerated crescent roll dough


Preheat the oven to 350°F. Grease a 7x11-inch baking dish or a 9x9-inch dish. Beat together the eggs and cream cheese and mix in the chicken breast, peas and green beans.
Drain the spinach in a sieve, pressing with a spatula to remove as much moisture as possible. Add to the cream cheese mixture. Season with salt (in moderation) and pepper. Grease a baking dish and fill with the vegetable cream cheese mixture. Cover with the crescent roll dough, pushing the dough down the sides. Using a knife, cut 2 slits in the dough for steam to escape.
Bake about 45 min. or until golden brown. Cover with foil if the dough gets too dark.

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