Chicken Pot Pie Bake Recipe

This Chicken Pot Pie Bake is a comforting twist on the classic dish, featuring a flaky crescent roll crust, creamy chicken filling, and hearty vegetables. It’s an easy one-dish meal that delivers all the cozy flavors of traditional pot pie without the fuss of making a homemade crust. Perfect for weeknight dinners or to impress guests!

Necessary Kitchen Equipment

• Baking dish (9×13-inch)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup milk
• 1 cup frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 (8 oz) can crescent roll dough

Step-by-Step Instructions

Prepare the Filling:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, milk, mixed vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.

Assemble the Bake:

1. Pour the chicken mixture into the prepared baking dish and spread it evenly with a spatula.
2. Unroll the crescent roll dough and carefully lay it over the top of the chicken mixture. Stretch and pinch the seams of the dough as needed to cover the filling completely.

Bake:

1. Place the dish in the preheated oven and bake for 25–30 minutes, or until the crescent roll crust is golden brown and the filling is bubbling.

Serve:

1. Let the pot pie bake cool for a few minutes before serving. Cut into squares and enjoy warm.

Recipe Tips

• Custom Vegetables: Swap the mixed vegetables for your favorites, like green beans, broccoli, or mushrooms.
• Crispier Crust: Brush the crescent roll dough with a beaten egg or melted butter before baking for a shiny, golden finish.
• Gluten-Free Option: Use a gluten-free biscuit dough or omit the crust and top with mashed potatoes instead.

What to Serve with Chicken Pot Pie Bake

Pair this dish with a fresh green salad, roasted asparagus, or crusty bread to round out the meal.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Assemble the bake, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if cooking directly from the refrigerator.

2. Can I freeze leftovers?
Absolutely. Store leftovers in an airtight container in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

3. Can I use fresh vegetables instead of frozen?
Yes! Sauté fresh vegetables until tender before mixing them into the filling to ensure they cook properly.

This Chicken Pot Pie Bake is simple, satisfying, and sure to become a family favorite!

Chicken Pot Pie

This Chicken Pot Pie Bake is a comforting twist on the classic dish, featuring a flaky crescent roll crust, creamy chicken filling, and hearty vegetables. It's an easy one-dish meal that delivers all the cozy flavors of traditional pot pie without the fuss of making a homemade crust. Perfect for weeknight dinners or to impress guests!

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Equipment

• Baking dish (9x13 inch)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

  

• 3 cups cooked chicken shredded or diced (rotisserie chicken works great)
• 1 10.5 oz can cream of chicken soup
• 1 cup milk
• 1 cup frozen mixed vegetables thawed
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 8 oz can crescent roll dough

Instructions

 

• Prepare the Filling:
• Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
• In a large mixing bowl, combine the cooked chicken, cream of chicken soup, milk, mixed vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
• Assemble the Bake:
• Pour the chicken mixture into the prepared baking dish and spread it evenly with a spatula.
• Unroll the crescent roll dough and carefully lay it over the top of the chicken mixture. Stretch and pinch the seams of the dough as needed to cover the filling completely.
• Bake:
• Place the dish in the preheated oven and bake for 25–30 minutes, or until the crescent roll crust is golden brown and the filling is bubbling.
• Serve:
• Let the pot pie bake cool for a few minutes before serving. Cut into squares and enjoy warm.

Notes

Custom Vegetables: Swap the mixed vegetables for your favorites, like green beans, broccoli, or mushrooms.
Crispier Crust: Brush the crescent roll dough with a beaten egg or melted butter before baking for a shiny, golden finish.