Dump Chicken Pot Bake

This dump chicken pot pie bake combines diced chicken with a colorful mix of peas and carrots nestled in a creamy soup base. Topped with tender crescent dough brushed lightly with soup, it bakes to a golden, bubbling perfection. All ingredients come together in one pan, making this dish a quick, comforting solution for busy weeknights or cozy family dinners.

I discovered this recipe on a hectic weeknight when time was tight. The ease and flavor won over my whole family so quickly that it has become a regular request whenever life gets busy.

Ingredients

• Cooked chicken: diced for the filling use boneless skinless chicken and aim for even pieces so each bite cooks uniformly
• Frozen peas and carrots: add vibrant color and a touch of sweetness select bright fresh-frozen vegetables for the best flavor
• Condensed cream of chicken soup: provides creamy richness feel free to swap for cream of mushroom for a deeper savory note
• Refrigerated crescent roll dough: creates a flaky, golden crust opt for dough that puffs well to get that irresistible texture
• Quality and leftovers: Using good quality chicken and the freshest frozen veggies enhances the taste appreciably Leftover roasted chicken works wonderfully here

Instructions

Preheat the Oven:

Heat your oven to 375 degrees Fahrenheit and place a rack in the middle. This positioning helps the dough brown evenly and the filling to bubble nicely.

Layer the Filling:

Spread four cups of diced or shredded cooked chicken evenly in a nine by thirteen inch baking dish. Sprinkle two cups of frozen peas and carrots over the chicken. Toss gently to distribute the veggies throughout the meat for balanced flavor.

Add the Creamy Base:

Pour out both cans of condensed cream soup reserving one tablespoon for glazing later. Pour the remainder over the chicken and vegetables. Stir thoroughly to combine and spread the mixture flat to ensure every corner is covered.

Top with Dough:

Carefully unroll the crescent roll dough and place it over the filling. It will stretch as it bakes so do not worry if it does not cover the edges perfectly.

Glaze the Crust:

Use the reserved tablespoon of soup to lightly brush over the dough with your fingers. This step adds color and keeps the crust soft and flavorful.

Bake to Perfection:

Place the baking dish into the oven and bake for twenty five to forty minutes. Look for the dough to turn a toasty golden brown and the filling to bubble at the edges. If the crust browns too fast but the filling is not heated through, tent the pie with foil until done.

Rest Before Serving:

Allow the pot pie to cool for five to ten minutes straight out of the oven. This resting time helps the filling to firm up, making it easier to serve.

The refrigerated crescent dough is my secret weapon since it browns beautifully and has just the right chew in spots. When I bring this pot pie to family gatherings, the corners disappear first every time.

Storage Tips

This pot pie stores well in the fridge for up to three days. Cover the baking dish tightly with foil or move leftovers to airtight containers. To reheat set your oven to 350 degrees and bake until warmed through and the crust regains its crispness. Avoid the microwave if you want to preserve that flaky texture.

Ingredient Substitutions

Swap chicken for leftover turkey or rotisserie chicken for added flavor. For a vegetarian version, try cooked lentils or white beans with condensed cream of celery or mushroom soup instead.

Serving Suggestions

Pair the pot pie with a crisp green salad to cut through its creaminess. Sprinkle some freshly cracked black pepper and chopped parsley over the top for brightness. For a heartier meal, mashed potatoes make a comforting side.

This easy dump chicken pot pie bake has become one of my favorite weeknight fallbacks, ticking every box for speed, flavor, and simplicity. The sweet peas and carrots peeking through the golden crust always bring a little extra joy to our dinner table.

Common Recipe Questions

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken adds great flavor and can be diced or shredded before layering into the filling.

→ What are good substitutes for crescent dough?

Store-bought biscuit dough or puff pastry works well as an alternative topping for a flaky crust.

→ Is it possible to add other vegetables?

Absolutely, corn, green beans, or diced potatoes can be added for additional texture and flavor variety.

→ Can this dish be prepared ahead of time?

You can assemble the filling earlier but add the dough topping just before baking to keep the crust crisp.

→ How should leftovers be stored and reheated?

Store leftovers covered in the refrigerator for up to three days. Reheat in the oven to preserve crust texture.