These Chicken Pot Pie Roll Ups take everything you love about a comforting pot pie—creamy filling, tender chicken, and mixed vegetables—and wraps it into an easy, handheld format. They bake up golden and bubbly, with crescent roll dough that becomes a soft, flaky vessel for cheesy, saucy filling. No fussy crust, no rolling pin, and dinner appears in about an hour with very little hands-on time.
I rely on this recipe when I need something crowd-friendly and forgiving: it uses pantry-stable items like canned soup and refrigerated crescent dough, plus cooked chicken. The assembly is straightforward and it adapts well when you’re short on time or feeding a group. I’ll walk you through exactly what to buy, how to assemble and bake, and the small troubleshooting tips that make the results consistent.
Keep this on your weeknight rotation for a reliable, cozy meal. It reheats well, freezes for make-ahead dinners, and doubles as a potluck star. Read on for the ingredient list, step-by-step directions, substitutions, storage notes, and a few mistakes to avoid so your roll ups turn out perfectly every time.
Ingredients
- 2 cups cooked chopped chicken — the main protein; leftover roast or rotisserie chicken works perfectly.
- 4-oz cream cheese — adds creaminess and helps bind the filling; soften slightly if very firm.
- 1½ cups shredded cheddar cheese, divided — sharpness and melt; you’ll use most in the filling and a bit in the sauce.
- 1 (8-oz) can refrigerated crescent rolls — the wrapper for each roll-up; separate into triangles and roll over filling.
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup — creates the saucy topping that turns this into a pot-pie-style casserole.
- ½ cup milk — loosens the canned soup to form a pourable sauce.
- 1 cup frozen mixed vegetables — peas, carrots, corn, and green beans-style mix; stir into the sauce so every bite has vegetables.
What to Buy
Shop for the components that make assembly fast: cooked chicken (rotisserie is a time-saver), a block or bag of shredded cheddar, a tub of cream cheese, a can of refrigerated crescent dough, a can of unsalted cream of chicken soup, a small carton of milk, and a bag of frozen mixed vegetables. If you prefer lower-sodium options, unsalted or reduced-salt canned soup is the way to go.
Bring along a nonstick cooking spray so the pan releases easily, and grab thin paper towels to pat thawed frozen vegetables if they look icy. If you don’t have cooked chicken on hand, planning ahead to roast or poach chicken breasts will give the best texture for chopping.
From Start to Finish: Chicken Pot Pie Roll Ups
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
- In a medium bowl, combine 2 cups cooked chopped chicken, 4 oz cream cheese, and 1 cup shredded cheddar cheese. If the cream cheese is firm, soften it slightly (room temperature or 10–15 seconds in the microwave) so the mixture is easy to stir. Mix until evenly combined.
- Open the 8-oz can of refrigerated crescent rolls and separate the dough into 8 triangles. Divide the chicken mixture evenly among the 8 crescent triangles, placing the filling on the wide end of each triangle.
- Roll each triangle up from the wide end toward the point and place the roll-ups seam-side down in the prepared 9×13 pan, spacing them evenly.
- In a separate bowl, stir together the 10.5-oz can Unsalted Cream of Chicken Soup, 1/2 cup milk, the remaining 1/2 cup shredded cheddar cheese, and 1 cup frozen mixed vegetables (if the vegetables are very icy, briefly thaw and drain any excess water before adding).
- Pour the soup-and-vegetable mixture evenly over the crescent roll-ups in the pan.
- Bake in the preheated 350°F oven for about 30 minutes, or until the sauce is bubbly and the crescent roll-ups are golden. Let sit a few minutes before serving.
Assembly tips
Keep the filling chilled while you separate and fill the crescent triangles. If the cream cheese gets too warm while you work, pop the bowl in the fridge for 5–10 minutes. Place the roll-ups seam-side down so they don’t unroll in the oven. When pouring the soup mixture, aim for an even layer so every roll gets sauce without soaking the dough too early.
Why It’s Crowd-Pleasing
There’s a reason this recipe disappears fast: it hits familiar, comforting flavors—cheesy chicken, creamy sauce, and mild vegetables—in a finger-friendly format. The crescent dough makes it feel a little indulgent; it’s not just a casserole, it’s a hand-held treat. Families and picky eaters respond to the cheesy chicken pocket, and the saucy top keeps the rolls moist so every bite is satisfying.
It scales well and looks intentional on a table despite the minimal effort. People can grab a roll-up and still get the warmed, pot-pie vibe without needing a fork. That accessibility plus a mellow flavor profile makes it a go-to for gatherings, potlucks, and weeknight crowds.
Substitutions by Category
Protein: If you don’t have the suggested cooked chicken, use any cooked, chopped poultry you already have on hand.
Cheese & binders: The recipe relies on cream cheese and shredded cheddar for texture and flavor. If you need a milder binder, choose a spreadable cream cheese-style product of similar weight. Use the full 1½ cups of shredded cheese as divided in the recipe to maintain the right melt and sauce texture.
Sauce & liquid: The cream-of-chicken soup plus milk creates the sauce. If you want a thinner or thicker consistency, adjust the milk in small increments—but keep the canned soup amount the same to preserve flavor concentration.
Vegetables: The recipe uses 1 cup frozen mixed vegetables. You can swap with seasonal or preferred frozen vegetables in roughly the same volume so the sauce and cooking time remain consistent.
Equipment & Tools
- 9×13-inch baking pan — this is the pan size specified in the directions and gives even spacing for eight roll-ups.
- Medium mixing bowls — one for the chicken-cheese filling and one for the soup mixture.
- Spatula or sturdy spoon — for combining the filling and spreading the soup mixture.
- Measuring cup — for measuring milk and frozen vegetables, and to portion fillings evenly if you prefer precision.
- Nonstick cooking spray — to lightly coat the pan so the roll-ups don’t stick.
Don’t Do This
Don’t overfill the crescent triangles. Putting too much filling on each triangle makes rolling difficult and increases the chance of leaks during baking. Use the same filling amount across all eight pieces for predictable results.
Don’t pour icy vegetables directly into the soup without checking for excess water. If the vegetables are frozen solid and wet, briefly thaw and drain them; otherwise the sauce can become watery and the texture will be off.
Don’t skip the “seam-side down” placement in the pan. Placing them seam-side up makes them more likely to unroll or lose their shape as the dough bakes and the filling heats.
Seasonal Ingredient Swaps
Spring: Fresh peas or blanched asparagus tips folded into the sauce brighten the mix. Use similar volume so the sauce stays balanced.
Summer: Fresh-cut corn kernels and diced bell pepper give a sweet crunch. Make sure any fresh veg is cooked briefly or blanched so it softens during the bake.
Fall/Winter: Swap in heartier frozen mixes or add diced roasted root vegetables. Roast first for deeper flavor, then add to the sauce rather than raw.
Cook’s Notes
Make the filling texture consistent: the chopped chicken should be fairly uniform so each roll-up has even protein distribution. If you’re shredding leftover chicken, chop it to bite-size pieces rather than long shreds.
If anything feels too dry when you mix the filling, a teaspoon or two of milk will smooth it without thinning the filling too much. Conversely, if the filling seems too loose, chill it briefly so it firms up before you portion it on the dough triangles.
Timing: If your oven runs hot, start checking at 25 minutes. You want bubbling sauce and golden edges on the crescent dough. Let the pan rest for 5 minutes after baking so the sauce thickens slightly and the roll-ups hold their shape when served.
Storage & Reheat Guide
Refrigerate: Cool to room temperature, then store leftover roll-ups and sauce in an airtight container for up to 3 days. If the sauce has fully absorbed into the rolls, a quick reheat will restore moisture.
Freeze: For make-ahead meals, assemble but do not pour the soup mixture over the rolls. Wrap the pan tightly in plastic and foil, then freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, pour the soup mixture over the roll-ups, then bake per recipe instructions—add a few extra minutes to ensure the center is hot.
Reheating: To reheat single portions, place on a baking sheet at 350°F for 10–12 minutes until warmed through and the dough crisps at the edges. For microwave reheating, cover loosely and heat in 30-second increments to avoid sogginess; then finish in a hot oven or toaster oven for a minute or two if you want the exterior to be flaky again.
Ask the Chef
Q: Can I make these ahead and bake later? A: Yes. Assemble the roll-ups and refrigerate for up to a day before pouring the sauce and baking. For longer storage, assemble and freeze as noted above.
Q: Can I make more or fewer roll-ups? A: The recipe is built around the 8-triangle crescent can. If you need to double the batch, use two 9×13 pans and double the ingredients exactly.
That’s a Wrap
Chicken Pot Pie Roll Ups are dependable, warm, and easy to put together on busy nights or when friends stop by. The recipe uses simple ingredients, most of which you might already have, and yields a cozy dish that travels well from oven to table. Follow the few assembly tips here—soften the cream cheese just enough to mix, keep the seams down, and drain icy vegetables—and you’ll have golden, saucy roll-ups that make everyone ask for the recipe.
Make a batch, package leftovers for lunch the next day, and remember this trick: a quick reheat in the oven brings back that just-baked texture much better than the microwave. Enjoy the comfort with less effort—and yes, tuck a napkin into your collar. These are meant to be eaten with both hands.
Chicken Pot Pie Roll Ups
Ingredients
Ingredients
- 2 cupscooked chopped chicken
- 4- ozcream cheese
- 1 1/2 cupsshredded cheddar cheese ,divided
- 1 8-ozcan refrigerated crescent rolls
- 1 10.5-ozcan Unsalted Cream of Chicken Soup
- 1/2 cupmilk
- 1 cupfrozen mixed vegetables
Instructions
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
- In a medium bowl, combine 2 cups cooked chopped chicken, 4 oz cream cheese, and 1 cup shredded cheddar cheese. If the cream cheese is firm, soften it slightly (room temperature or 10–15 seconds in the microwave) so the mixture is easy to stir. Mix until evenly combined.
- Open the 8-oz can of refrigerated crescent rolls and separate the dough into 8 triangles. Divide the chicken mixture evenly among the 8 crescent triangles, placing the filling on the wide end of each triangle.
- Roll each triangle up from the wide end toward the point and place the roll-ups seam-side down in the prepared 9×13 pan, spacing them evenly.
- In a separate bowl, stir together the 10.5-oz can Unsalted Cream of Chicken Soup, 1/2 cup milk, the remaining 1/2 cup shredded cheddar cheese, and 1 cup frozen mixed vegetables (if the vegetables are very icy, briefly thaw and drain any excess water before adding).
- Pour the soup-and-vegetable mixture evenly over the crescent roll-ups in the pan.
- Bake in the preheated 350°F oven for about 30 minutes, or until the sauce is bubbly and the crescent roll-ups are golden. Let sit a few minutes before serving.
Equipment
- 9x13 inch Baking Dish
- Chef Knives
- Cutting Board
- Mixing bowls
- Rotary Cheese Grater
Notes
Here is our recipe for Slow Cooker Rotisserie Chicken:https://www.plainchicken.com/slow-cooker-rotisserie-chicken/
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.You can buy it by the case at Amazon:https://amzn.to/49n4uZENeed Gluten-free Cream of Chicken Soup? You can buy it here:https://amzn.to/3MtqQ1sHere is our recipe for Homemade Cream of Chicken Soup:https://www.plainchicken.com/homemade-cream-of-chicken-soup/
You can buy it by the case at Amazon:https://amzn.to/49n4uZE
Need Gluten-free Cream of Chicken Soup? You can buy it here:https://amzn.to/3MtqQ1s
Here is our recipe for Homemade Cream of Chicken Soup:https://www.plainchicken.com/homemade-cream-of-chicken-soup/
Do they crescent rolls get soggy? The rolls are not crispy like they would be if you baked them straight from the can. They are soft. If you want crisper rolls, bake the rolls without the sauce until golden brown and then add the sauce and cook an additional 10 to 15 minutes, until the sauce and vegetables are warm.
Can I freeze Chicken Roll Ups? Yes! Cool the baked casserole and cover with plastic wrap and aluminum foil and freeze.
