Dump Chicken Pot Bake (Printer-Friendly)
Savory chicken with peas and carrots, creamy filling, and golden crescent topping baked to perfection.
# What You’ll Need:
→ Protein
01 -
4 cups diced boneless, skinless cooked chicken
→ Vegetables
02 -
2 cups frozen peas and carrots
→ Sauce
03 -
2 (10.5 ounce) cans condensed cream of chicken soup, divided
→ Pastry
04 -
1 (8 ounce) package refrigerated crescent roll dough
# Steps to Follow:
01 -
Preheat oven to 375 degrees Fahrenheit and position a rack in the center.
02 -
Spread diced chicken evenly in a 9x13 inch baking dish. Sprinkle frozen peas and carrots over the chicken and gently toss to distribute.
03 -
Reserve one tablespoon of cream soup, then pour the remaining amount over the chicken and vegetables. Stir to create a uniform creamy mixture and spread evenly in the dish.
04 -
Unroll crescent dough and place it directly over the filling, covering as much surface as possible.
05 -
Brush the reserved tablespoon of cream soup over the dough to promote browning and softness.
06 -
Bake uncovered for 25 to 40 minutes until the crust is golden brown and the filling bubbles at the edges. Tent with foil if browning occurs too rapidly before filling is heated through.
07 -
Allow to cool for 5 to 10 minutes before serving to let the filling set for clean slicing.
# Helpful Hints:
01 -
Using high quality chicken and fresh frozen vegetables enhances flavor significantly.
02 -
Letting the filling cool slightly before baking helps the crust remain crisp rather than soggy.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
04 -
Reheat in the oven at 350°F to preserve crust texture; avoid microwaving.