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4-Ingredient Dump Chicken Pot Pie

When it's cold out, put something warm and comforting on the menu- keep the work down. Enter: dump chicken pot pie. With a handful of store-bought ingredients, no planning ahead, and one single, solitaire casserole dish you can make it in no time.
While this doesn't replace a regular classic chicken pot pie, it;s still delicious and just so easy to make which is sometimes just what you need.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5


  • 4 cups diced boneless skinless cooked chicken (about 1 1/2 pounds)
  • 2 cups frozen peas and carrots 8 ounces
  • 2 10.5-ounce cans condensed cream of chicken soup, or 1 can condensed cream of chicken plus 1 can condensed cream of mushroom soup
  • 1 8-inch tube refrigerated crescent roll dough


  • Arrange a rack in the middle of the oven and heat the oven to 375°F.
  • Add the following to a 9x13-inch baking dish: 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots.
  • From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining to the baking dish. Gently stir to combine and spread into an even layer.
  • Carefully unroll 1 tube of crescent roll dough and lay over the filling. (It’s OK if the dough doesn’t quite reach the edge of the filling.) Rub the reserved cream soup over the dough.
  • Bake until golden-brown and bubbling, 25 to 40 minutes. Tent with aluminum foil, if needed, if the dough is browned but the filling isn’t warmed through. Let cool for 5 to 10 minutes before serving.
Keyword chicken, mushroom soup
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