Creamy Chicken Pot Pie Bake with Crescent Roll Crust Recipe

Introduction

Chicken Pot Pie Bake is a comforting and easy-to-make dish that combines tender chicken, creamy vegetables, and melted cheese beneath a golden crescent roll crust. Perfect for a quick weeknight dinner, this recipe offers all the cozy flavors of a classic pot pie with minimal effort.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, green beans, and corn)
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 can (8 ounces) refrigerated crescent roll dough

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, cheddar cheese, milk, garlic powder, onion powder, and salt and pepper. Mix well.
3. Step 3: Pour the chicken mixture evenly into a greased baking dish. Unroll the crescent roll dough and place it on top of the chicken mixture, stretching it slightly to cover the entire surface.
4. Step 4: Bake in the preheated oven for 25–30 minutes, or until the crescent roll dough is golden brown and the filling is bubbling.
5. Step 5: Allow the bake to cool for about 5 minutes before slicing and serving.

Tips & Variations

• Use a mix of your favorite frozen vegetables or fresh steamed vegetables if preferred.
• For extra creaminess, add a bit of sour cream or cream cheese to the filling.
• Swap cheddar cheese for mozzarella or Pepper Jack for a different flavor profile.
• To make it gluten-free, use gluten-free crescent dough or a suitable pie crust alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire dish covered with foil in a 350°F (175°C) oven for 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and assemble the dish in advance. Cover it tightly and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I use instead of crescent roll dough?

If you don’t have crescent roll dough, puff pastry or refrigerated pie crust both make great alternatives. Just adjust baking times accordingly and watch for a golden crust.

Creamy Chicken Pot Pie Bake with Crescent Roll Crust Recipe

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★★★★★

4.6 from 142 reviews

This Chicken Pot Pie Bake is a comforting and easy-to-make casserole that combines shredded chicken, mixed vegetables, creamy soup, and cheese, all topped with buttery crescent roll dough baked to golden perfection. Perfect for a cozy weeknight dinner, this dish offers the classic flavors of chicken pot pie without the fuss of making a crust from scratch.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, green beans, and corn)
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Topping

• 1 can (8 ounces) refrigerated crescent roll dough

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking your chicken pot pie bake evenly and get a crispy crescent roll topping.
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, frozen mixed vegetables, shredded cheddar cheese, milk, garlic powder, onion powder, and salt and pepper. Mix all ingredients thoroughly to ensure an even distribution of flavors throughout the filling.
3. Assemble the Bake: Grease a baking dish to prevent sticking and pour the chicken mixture evenly into it. Unroll the crescent roll dough and gently stretch it to cover the entire surface of the chicken filling, creating a crust-like topping.
4. Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the crescent roll dough turns a golden brown color and the filling starts to bubble, indicating that it’s heated through.
5. Serve: Remove the bake from the oven and allow it to cool for about 5 minutes to set, making it easier to slice and serve without the filling spilling out.

Notes

• Rotisserie chicken is a great time-saver, but you can use any cooked chicken you prefer.
• Feel free to swap mixed vegetables based on what you have on hand or your preferences.
• If you prefer a thicker filling, reduce the amount of milk slightly.
• For a crispier crust, brush the crescent roll dough with a little melted butter before baking.
• This dish reheats well in the oven and is great for leftovers.

Keywords: Chicken pot pie, casserole, easy dinner, comfort food, crescent roll topping, shredded chicken, cheesy chicken bake