Joanna Gaines Chicken Pot Pie Recipe

This hearty Joanna Gaines Chicken Pot Pie Recipe reinvents the classic comfort dish by ladling a rich, creamy chicken stew over a bed of fluffy mashed potatoes. Topped with a golden, buttery crescent roll crust instead of traditional pastry, it is a double-carb masterpiece that delivers warmth and nostalgia in every savory bite.

Joanna Gaines Chicken Pot Pie Ingredients

The Creamy Stew:

• 4 cups Shredded Rotisserie Chicken: Using precooked meat adds roasted flavor and saves hours of prep time.
• 2 (22.6-ounce) cans Condensed Cream of Chicken Soup: The secret to the thick, velvety texture without making a complex béchamel.
• 2 (32-ounce) boxes Chicken Broth: Thins the soup to a gravy consistency.
• Vegetables: 4 carrots (diced), 1/4 white onion (finely chopped), and 1 cup frozen peas for sweetness and crunch.
• 4 tablespoons Salted Butter & 1/4 cup Flour: To sauté the veggies and thicken the base.

The Golden Crust:

• 2 (8-ounce) tubes Refrigerated Crescent Rolls: A brilliant shortcut that yields a flaky, buttery topping without the fuss of homemade pie dough.

For Serving:

• Mashed Potatoes: This recipe is specifically designed to be scooped over mashed potatoes, not just eaten on its own.

How To Make Joanna Gaines Chicken Pot Pie

1. Prep and Sauté: Preheat your oven to 375°F. Spray a deep 9x13x3-inch baking pan with vegetable oil. In a large soup pot or Dutch oven, melt the butter over medium-low heat. Add the onion and diced carrots. Sauté for 3 to 4 minutes until the onion is translucent and the carrots begin to soften.
2. Create the Base: Stir the flour into the vegetables and cook for 1 minute, stirring constantly to coat the veggies and cook out the raw flour taste.
3. Simmer the Gravy: Whisk in the chicken broth slowly to prevent lumps. Stir in the condensed cream of chicken soup. Increase the heat to medium-high and bring the mixture to a gentle boil. Let it simmer for 5 minutes to thicken slightly.
4. Add Protein and Color: Remove the pot from the heat. Stir in the shredded rotisserie chicken and the frozen peas. Taste the mixture and season with Kosher salt and freshly ground black pepper if needed (be careful, as the soup and broth are already salty). Pour the filling into the prepared baking dish.
5. Form the Crust: Open the first tube of crescent dough. Unroll it and press the perforations together to form a single sheet. Place this over the stew, flush against one long side of the pan. Repeat with the second tube, using about half of the dough to cover the remaining exposed stew. Tuck any edges in neatly. Optional: Bake the leftover dough scraps separately as rolls.
6. Bake: Place the dish in the oven and bake for 15 to 20 minutes. The crescent roll crust should be puffy and nicely browned, and the stew should be bubbling vigorously around the edges.
7. The “Joanna” Serve: Let the pot pie stand for 5 minutes. To serve, place a scoop of warm mashed potatoes in a shallow bowl. Ladle a generous portion of the chicken stew and golden crust directly over the potatoes.

Recipe Tips

• The Deep Pan: Ensure your baking dish is deep (3 inches). This makes a large volume of stew, and a standard shallow casserole dish will bubble over and make a mess of your oven.
• Sealing the Dough: When pressing the crescent roll perforations together, pinch them tightly. If they separate during baking, the steam escapes too fast and the crust might sink into the gravy.
• Vegetable Variations: You can easily add diced celery with the carrots or swap the peas for frozen green beans if you prefer different textures.
• Salt Control: Because canned soup and rotisserie chicken can be high in sodium, taste your filling before adding extra salt. You likely will only need pepper.

What To Serve With Chicken Pot Pie

• Mashed Potatoes: As per the recipe, this is the non-negotiable base.
• Cranberry Sauce: The tart acidity cuts through the incredible richness of the creamy soup and butter crust.
• Green Salad: A simple vinaigrette salad provides a crisp, fresh contrast.
• Roasted Broccoli: If you want more greens, roasted broccoli pairs well with the creamy sauce.

How To Store Chicken Pot Pie

• Refrigerate: Store leftovers in a covered container in the refrigerator for up to 2 days. The crust may soften overnight.
• Reheat: Reheat portions in the microwave, or place the entire dish covered with foil in a 350°F oven for 20 minutes to warm through. To crisp the crust, remove the foil for the last 5 minutes.
• Freeze: Freezing the baked pie isn’t recommended as the crescent dough gets soggy. However, you can freeze the chicken stew base separately for up to 3 months.

Chicken Pot Pie Nutrition Facts

• Calories: 650 kcal
• Fat: 32g
• Carbohydrates: 55g
• Protein: 35g
• Sodium: 1400mg

Nutrition information is estimated per serving (including crust but excluding mashed potatoes).

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