Stuffed with chicken, gravy, and vegetables these Chicken Crescent Roll Ups feature the best parts of chicken pot pie in an easy-to-assemble crescent dough bundle. Whole-heartedly dinner and family approved!
Another easy and super delicious twist on classic pie pot is our Chicken Pot Pie Noodles – loved by everyone!
Easy Crescent Chicken Roll Ups
Neither child or adult can resist these Chicken Crescent Roll Ups – with a creamy filling stuffed inside a warm, flaky crescent roll, then drizzled with gravy, they’re so yummy!
While you can make these just with chicken, my favorite way to prepare them includes a combination of peas and carrots. With the chicken, vegetables, and a creamy center, they really resemble the flavors you’d find in chicken pot pie. But these are far easier to prepare than pot pie and already divided up into individual servings.
Chicken Roll Ups Recipe
These chicken roll ups feature such an incredibly cheesy and tasty filling, with only a short list of ingredients. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Cooked chicken: Either rotisserie chicken or baked chicken will work.
- Frozen vegetables: A blend of frozen peas and carrots, thawed and patted dry.
- Scallions: These add a subtle peppery onion flavor.
- Cream cheese: For a luscious, creamy filling and slight tanginess.
- Cream of chicken soup: We prefer reduced-sodium soup to control the saltiness of the dish, but you can use regular, if preferred.
- Dry Italian seasoning mix: This is that dry powder used to make salad dressing. We buy Good Seasons, but any brand is fine.
- Pillsbury crescent roll dough: You’ll need the crescent roll dough that is divided into triangles (not to be confused with puff pastry.) There isn’t really an adequate substitute for this recipe.
- Butter: Melted butter brushed on the outside of the dough helps to develop a crisp and light golden crust during baking.
- Parmesan cheese: Opt for freshly grated instead of the kind in the plastic container.
Recipe Variations
We’ve made these a few different ways. Here are some ideas of how to change it up:
- Try other vegetables: If peas and carrots aren’t your thing, try a medley with corn and green beans. Mushrooms can also be mixed in.
- Replace the chicken with turkey: Swap out the chicken to use up leftover Thanksgiving turkey!
- Use a different soup: Stores out of cream of chicken soup? Try cream of celery or cream of mushroom.
- Change the seasoning: Replace the Italian seasoning mix with an equal amount of our homemade Ranch seasoning for a different flavor.
How to Make Chicken Crescent Roll Ups
These crescent roll chicken bundles are comfort food made easy! You just need a few moments to assemble the roll ups and then into the oven to bake. Here’s a brief summary:
(Don’t miss the printable recipe and video below for all the details.)
- Make the chicken mixture. Combine chicken, vegetables, and scallions. Set aside.
- Cook the gravy. Warm the cream cheese, soup, and Italian dressing mix on the stovetop until the cheese melts and everything is combined. Reserve one cup to use as a gravy and combine the remaining with the chicken mixture.
- Assemble the stuffed crescent rolls. Scoop about 2 heaping tablespoons of chicken mixture onto each crescent roll and roll up into a little packet. Place on baking sheets with some room in between. Brush with melted butter and sprinkle with parmesan.
- Bake & serve. Bake for 20-25 minutes until golden brown. Serve with reserved gravy.
Chicken Roll Ups Video
Serving Suggestions
Because of the protein and vegetables, and also the gravy included in these bundles, these are pretty filling, but they’re great served with these sides, too for a complete meal:
How to Store Leftovers
These are best served right away. Because of the filling, they tend to get soggy the longer they sit. If you do have leftovers, store them in an airtight container and eat within a couple days. Reheat before serving again. We don’t recommend freezing them.
More Easy Comfort Food Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chicken Crescent Roll Ups
Ingredients
- 2 1/2 cups cooked shredded chicken (rotisserie or baked)
- 1/2 cup frozen peas and carrots (thawed and patted dry)
- 2 scallions (diced)
- 8 ounces cream cheese (cut into cubes)
- 2 (10.75 ounce) cans reduced-sodium cream of chicken soup
- 1 packet dry Italian dressing mix (like Good Seasons)
- 2 (8 ounce) tubes Pillsbury crescent roll dough
- 2 tablespoons butter (melted)
- 1/3 cup Parmesan cheese (freshly grated)
Instructions
- Preheat oven to 350 degrees F. Lightly coat 2 9×13 rimmed baking sheets with nonstick spray.
- Add the shredded chicken, thawed peas and carrots, and diced scallions to the large bowl; set aside.
- Add cream cheese, both cans of soup, and Italian dressing mix to a medium pot over medium heat. Stir until the cream cheese melts and everything is well combined. Remove from heat.
- Reserve 1 cup of the sauce to use as a gravy once the chicken bundles are done cooking, and pour the remaining sauce into the bowl with the chicken and vegetables. Stir the mixture until combined.
- Unroll crescent roll dough and separate the triangles.
- Scoop a spoonful (about 2 heaping tablespoons) of the chicken mixture onto the wide end of each crescent roll triangle. Fold the left side in, then the right side in, then roll toward the long point, so you have a nice little packet.
- Place the crescent bundles onto the prepared baking sheets, seam side down, with space in between. Brush the tops with melted butter and sprinkle with the Parmesan.
- Bake for 20-25 minutes until golden brown.
- Warm up the 1 cup reserved gravy and drizzle some over the top. Pass more at the table. Serve and enjoy!
- NOTE: for more ingredient information, recipe variations, storage, and serving suggestions, please refer to the full article. And watch the video for visual help.
Video
Nutrition
Other Notes
These were fantastic and surprisingly easy to make. I didn’t have cream cheese so substituted sour cream and it still tasted great. And I have a house full of picky eaters. Thank you for the great recipe!