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!
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.
Crispier Crust: Brush the crescent roll dough with a beaten egg or melted butter before baking for a shiny, golden finish.