Dump Chicken Pot Pie (Print Format)
Crescent-topped chicken pot pie with creamy filling, veggies, and quick prep. Ideal for cozy, weeknight dinners.
# Ingredients:
→ Main ingredients
01 -
4 cups diced boneless, skinless cooked chicken (about 1 1/2 pounds)
02 -
2 cups frozen peas and carrots (8 ounces)
03 -
2 (10.5-ounce) cans condensed cream of chicken soup, or 1 can condensed cream of chicken plus 1 can condensed cream of mushroom soup
04 -
1 (8-inch) tube refrigerated crescent roll dough
# Steps:
01 -
Arrange a rack in the middle of the oven and heat the oven to 375°F.
02 -
Add 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots to a 9x13-inch baking dish.
03 -
From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining soup to the baking dish. Gently stir to combine and spread into an even layer.
04 -
Carefully unroll 1 tube of crescent roll dough and lay it over the filling. Rub the reserved cream soup over the dough.
05 -
Bake until golden-brown and bubbling, about 25 to 40 minutes. Tent with aluminum foil if the dough browns before the filling is warmed through. Let cool for 5 to 10 minutes before serving.