Chicken Pot Pie Bake
A golden-crust casserole brimming with tender chicken, vibrant vegetables, and melted cheese in a creamy, savory sauce. Served straight from the oven for nostalgic, family-friendly comfort.
Servings: 6 servings
Calories: 310kcal
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat oven to 375°F (190°C)
- Mix chicken, soup, vegetables, cheese, milk, garlic powder, onion powder, salt, and pepper in a bowl
- Grease a 9x13-inch baking dish and pour in the mixture
- Unroll crescent dough over the filling, pressing edges to seal
- Bake 25-30 minutes until golden and bubbling
- Cool 5-10 minutes before slicing
Notes
Use rotisserie chicken for convenience
For a flakier crust, handle crescent dough while chilled
Add a dollop of plain yogurt to the filling for extra creaminess
For a flakier crust, handle crescent dough while chilled
Add a dollop of plain yogurt to the filling for extra creaminess