Chicken Pot Pie Crescent Bake

Chicken Pot Pie Crescent Bake: 7 Delicious Wins

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Introduction

Chicken Pot Pie Crescent Bake brings all the heartwarming flavors of a classic chicken pot pie into a quick, hands-off weeknight dinner. Imagine tender shredded chicken and sweet garden vegetables suspended in a creamy, savory soup base—then encased in layers of buttery, flaky crescent roll dough. From preheat to plate, it takes just 40 minutes, yet tastes like you slow-simmered it all afternoon.

When my schedule is jam-packed, this recipe rescues me. I simply stir together leftover rotisserie chicken, a can of cream of chicken soup, thawed mixed veggies, and a splash of milk. Season with garlic powder, salt, and pepper to brighten the filling. Then, rather than fuss over pastry from scratch, I press store-bought crescent dough into my baking dish, pour in the filling, and top with more dough triangles. A quick bake yields a golden, bubbling masterpiece that fills the house with the warm scent of comfort.

What I love most is how easily the crescent rolls give perfect crust every time—no rolling pin needed. And cleanup is minimal since everything cooks in one dish. If you’ve enjoyed our Chicken Bruschetta Casserole, you’ll appreciate how this bake transforms pantry staples into a fresh new twist on family-friendly comfort. Let’s dig into why you’ll adore it and exactly how to make it flawless.

Why You’ll Love This Recipe

  • Effortless Prep: Mix the filling in one bowl—no chopping or pastry rolling required.
  • Cozy Comfort: Warm, creamy chicken and veggies in every forkful evoke nostalgic pot-pie feelings.
  • Speedy Weeknight Winner: Ready in just 40 minutes from fridge to table.
  • Flaky, Buttery Crust: Crescent roll dough bakes to a golden, tender pastry that soaks up the sauce.
  • Minimal Cleanup: Cooks entirely in a single 8×8- or 9×9-inch dish—fewer pans, less fuss.

Ingredients

  • Filling
    • 2 cups cooked, shredded chicken (rotisserie or boiled)
    • 1 (10.5 oz) can cream of chicken soup
    • 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
    • ½ cup milk
    • ½ tsp garlic powder
    • Salt & freshly ground black pepper, to taste
  • Crust
    • 1 (8 oz) can refrigerated crescent roll dough
    • 1 Tbsp melted butter (optional, for brushing)
  • Garnish
    • 1–2 Tbsp chopped fresh parsley

Step-by-Step Instructions

  1. Preheat & Prep
    • Preheat your oven to 375 °F (190 °C).
    • Lightly grease an 8×8- or 9×9-inch baking dish with nonstick spray or butter.
  2. Make the Filling
    • In a large bowl, stir together shredded chicken, cream of chicken soup, milk, and thawed mixed vegetables.
    • Season with garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
  3. Assemble the Base Layer
    • Unroll half the crescent roll dough and press it firmly into the bottom of the prepared dish, pinching seams to seal.
  4. Add the Filling
    • Pour the chicken-vegetable mixture evenly over the dough base, smoothing the top with a spatula.
  5. Top with Crescent Dough
    • Unroll the remaining dough and arrange the triangles over the filling, overlapping slightly.
    • Lightly pinch the edges and seams to secure.
  6. Optional Butter Brush
    • Brush the top layer of dough with melted butter for extra golden color and flavor.
  7. Bake to Perfection
    • Bake 22–25 minutes until the crust is puffed, golden brown, and the filling is bubbly at the edges.
  8. Finish & Serve
    • Let the bake rest 5 minutes—this helps the filling set and makes slicing cleaner.
    • Garnish with chopped fresh parsley. Slice into squares and serve warm.

Serving Suggestions

  • Fresh Green Salad: A crisp Caesar or mixed-greens salad cuts through the richness.
  • Buttered Corn: Sweet corn kernels tossed with a little butter and herbs complement the bake.
  • Roasted Brussels Sprouts: Their nutty flavor pairs beautifully with creamy chicken.
  • Cranberry Sauce: A dollop adds a bright, tangy contrast.
  • Warm Biscuits: For double-carb comfort, serve with hot buttermilk biscuits.

FAQs

  1. Can I use homemade soup?
    Yes—substitute your favorite homemade chicken sauce (about 1 cup thick gravy) in place of the canned soup.
  2. What if I don’t have crescent dough?
    Puff pastry or refrigerated pie crusts work—just fit them to the pan and adjust bake time by a few minutes.
  3. Can I prep ahead?
    Assemble the bake (without topping) and refrigerate for up to 6 hours. Add dough on bake day and increase bake time by 5 minutes.
  4. How do I reheat leftovers?
    Cover with foil and warm in a 350 °F oven for 10–12 minutes or microwave individual portions until heated through.
  5. Is this freezer-friendly?
    Freeze baked, cooled squares in an airtight container up to 1 month. Reheat from frozen wrapped in foil at 350 °F for 20 minutes.

Nutrition Facts (per serving, makes 6 servings)

  • Calories: 430 kcal
  • Protein: 20 g
  • Carbohydrates: Thirty-two g
  • Fat: 22 g
  • Fiber: 2 g
  • Sodium: 950 mg

Recipe Tips

  • Drain Veggies Well: Pat thawed vegetables with a paper towel to prevent a watery filling.
  • Seal Seams: Press crescent seams tightly to avoid leaks.
  • Even Layering: Smooth the filling evenly so each portion has both chicken and vegetables.
  • Check Doneness: If edges bubble but the center seems underdone, give it 2 extra minutes in the oven.
  • Herb Variations: Stir 1 tsp dried thyme or rosemary into the filling for extra aroma.

Conclusion

Chicken Pot Pie Crescent Bake is proof that ultimate comfort can be simple and speedy. With pantry staples and minimal prep, you’ll have a family-pleasing dinner in under an hour—golden crust, creamy filling, and all.

For more cozy casseroles, explore Taste of Home’s best pot-pie recipes and Delish’s collection of comforting bakes. Enjoy this hug-in-a-dish meal tonight!

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