Dump chicken pot pie

This easy dump chicken pot pie combines tender chicken and vegetables in a creamy sauce, all baked under a golden crust.

Quick Answer: Make dump chicken pot pie by combining cooked chicken, frozen vegetables, and cream of chicken soup in a pie dish. Top with store-bought pie crust and bake at 375°F for 30-35 minutes until golden brown and bubbling.

Why You’ll Love This Recipe

• Creamy, comforting filling with flaky golden crust
• Minimal prep with just 10 minutes hands-on time
• Perfect for busy weeknight dinners
• Budget-friendly using pantry staples
• Great for using up leftover rotisserie chicken

Quick Benefits

This dump chicken pot pie requires minimal effort while delivering maximum comfort food satisfaction. Simply layer ingredients, top with crust, and bake – no pre-cooking or complicated steps required.

Ingredients

• 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

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375°F.
2. Add 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots to a 9×13-inch baking dish.
3. From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining soup to the baking dish. Gently stir to combine and spread into an even layer.
4. Carefully unroll 1 tube of crescent roll dough and lay it over the filling. Rub the reserved cream soup over the dough.
5. Bake until golden-brown and bubbling, about 25 to 40 minutes. Tent with aluminum foil if the dough browns before the filling is warmed through. Let cool for 5 to 10 minutes before serving.

You Must Know

• Don’t thaw vegetables – add them frozen
• Crust should be golden brown and filling bubbling before removing from oven
• Let rest 10 minutes to prevent filling from being too runny
• Use deep dish pie plate to prevent overflow
• Check crust edges at 20 minutes – cover with foil if browning too quickly

Serving Suggestions

• Green salad with vinaigrette
• Cranberry sauce
• Roasted brussels sprouts
• Crusty bread for soaking up sauce

Creative Variations

• Use turkey instead of chicken
• Add diced potatoes for extra heartiness
• Top with puff pastry instead of pie crust
• Make individual portions in ramekins

Cultural Notes

Chicken pot pie has roots in early American cuisine, evolving from meat pies brought by European settlers. The “dump” version emerged in the mid-20th century alongside convenience products like canned soups and frozen vegetables.

Pro Tips

• Use rotisserie chicken for best flavor and convenience
• Brush crust with beaten egg for extra golden color
• Season well – the filling should taste slightly salty before baking
• Place pie dish on baking sheet to catch any overflow

Frequently Asked Questions

Q: Can I freeze dump chicken pot pie?
A: Yes, freeze unbaked for up to 3 months. Bake straight from frozen, adding 15-20 minutes to cook time.

Q: What if I don’t have cream of chicken soup?
A: Substitute cream of celery or mushroom soup, or make a simple white sauce.

Q: Can I use homemade pie crust?
A: Absolutely! Use your favorite recipe for an even more homemade touch.

Q: How do I know when it’s done?
A: Crust should be golden brown and filling should be bubbling through vents.

Q: Can I make this vegetarian?
A: Yes, substitute chickpeas for chicken and use cream of mushroom soup.

Health Benefits

This dump chicken pot pie provides lean protein from chicken, various nutrients from mixed vegetables, and calcium from milk. Using store-bought crust and cream soup makes it convenient while still offering a balanced meal.

Nutrition

(Per serving, estimate) Calories: 450 • Carbs: 42g • Protein: 23g • Fat: 22g • Sodium: 890mg

Notes

Leftovers keep well refrigerated for up to 3 days. Reheat individual portions in microwave or whole pie in 350°F oven until heated through.

Dump chicken pot pie

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This easy dump chicken pot pie combines tender chicken and vegetables in a creamy sauce, all baked under a golden crust.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

• By: EquoRecipes
• Category: Main Dish
• Difficulty: Easy
• Cuisine: American
• Yield: 4 servings
• Dietary: Contains dairy

Ingredients

Copy Check all Clear

• 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

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375°F.
2. Add 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots to a 9x13-inch baking dish.
3. From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining soup to the baking dish. Gently stir to combine and spread into an even layer.
4. Carefully unroll 1 tube of crescent roll dough and lay it over the filling. Rub the reserved cream soup over the dough.
5. Bake until golden-brown and bubbling, about 25 to 40 minutes. Tent with aluminum foil if the dough browns before the filling is warmed through. Let cool for 5 to 10 minutes before serving.

Notes

• Leftovers keep well refrigerated for up to 3 days. Reheat individual portions in microwave or whole pie in 350°F oven until heated through.

Nutrition

Nutrient

Amount (per serving)

Fat

22g

Protein

23g

Sodium

890mg

Carbs

42g