Dump Chicken Pot Bake (Printer-Friendly)
One-pan dish of diced chicken, peas, carrots in creamy base with golden crescent dough topping, baked until crisp.
# What You’ll Need:
→ Protein
01 -
4 cups diced boneless skinless cooked chicken
→ Vegetables
02 -
2 cups frozen peas and carrots mix
→ Canned Goods
03 -
2 (10.5 oz) cans condensed cream of chicken soup
→ Bakery
04 -
1 (8 oz) can refrigerated crescent roll dough
# Steps to Make This:
01 -
Set oven temperature to 375°F and position rack in the center to ensure even baking.
02 -
Place 4 cups of diced cooked chicken evenly in a 9x13 inch baking dish. Sprinkle 2 cups frozen peas and carrots over the chicken and gently toss to distribute.
03 -
Pour out both cans of condensed cream of chicken soup, reserving 1 tablespoon. Mix the remaining soup thoroughly into the chicken-vegetable mixture and spread it evenly.
04 -
Carefully unroll the crescent roll dough and place it over the filling, stretching as needed to cover mostly all edges.
05 -
Brush the reserved 1 tablespoon of cream soup over the dough surface to enhance browning and softness during baking.
06 -
Place the assembled dish in the oven and bake for 25 to 40 minutes, until the crust turns golden and the filling bubbles around the edges. If browning occurs too quickly, cover loosely with foil until fully cooked.
07 -
Allow the dish to cool for 5 to 10 minutes after baking to let the filling set for easier portioning.
# Additional Notes:
01 -
Use fresh quality chicken and bright frozen vegetables for best flavor.
02 -
For a vegetarian variation, substitute chicken with cooked lentils or white beans and replace cream of chicken soup with cream of celery or mushroom soup.
03 -
Reheat leftovers in the oven at 350°F to maintain crust texture; avoid microwaving.