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Chicken Pot Pie Crescent Bake

  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 8

This twist on the classic comfort food dish is creamier than the original, and even easier to make. MORE + LESS -


cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
cups shredded cooked chicken
cans (10 3/4 oz each) cream of mushroom or chicken soup
bag (12 oz) frozen mixed vegetables, thawed
cup shredded Cheddar cheese (2 oz)
Cooking spray


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  • 1
    Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2
    Unroll each can of dough. (If using crescent dinner rolls, carefully pinch dough together at open seams to create one even dough sheet.) Cut each sheet evenly into 6 rectangles.
  • 3
    In medium bowl, stir together chicken and soups with whisk until blended. Carefully spread thin layer of chicken-soup mixture on each dough rectangle. Sprinkle mixed vegetables and cheese evenly on all rectangles.
  • 4
    Using spatula or pancake turner, gently stack 5 to 6 rectangles on top of each other; slide vertically into loaf pan. Continue until all stacks are placed in loaf pan. Sprinkle top with any remaining cheese.
  • 5
    Bake 50 to 60 minutes or until top is completely golden brown and sides of loaf have become solid. Remove from oven; let rest 20 to 25 minutes. Plate heatproof serving platter upside down over loaf pan, turn pan and plate over. Remove pan. Serve hot.

Expert Tips

  • Try swapping in mozzarella cheese or Colby-Monterey Jack cheese instead of Cheddar cheese.

Nutrition Information

No nutrition information available for this recipe

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