Dump Chicken Pot Pie⚓︎
Based on https://www.thekitchn.com/dump-chicken-pot-pie-recipe-23619963
Personal rating:
Ingredients⚓︎
- Shredded Chicken, cooked (Follow ./poached_chicken.md or use a Rotisserie Chicken)
- Bag of frozen peas
- 4-medium carrots, coined
- 1 10.5 oz can of condensed cream of chicken soup
- 1 10.5 oz can of condensed cream of mushroom soup
- 1x 8” tube of Crescent Roll Dough
Recipe⚓︎
- Arrange a rack in the middle of the oven and heat the oven to 375F
- In a 9x13 baking dish, add the shredded chicken, peas, carrots, and both cans of soup (reserve 1 tbsp of either)
- Gently stir to combine and spread into an even layer
- Carefully unroll 1 tube of crescent roll dough and lay over the filling (note: the dough doesn’t need to reach the edges of the dish). Rub the reserved cream soup over the dough
- Bake until golden-brown and bubbling, about 30 min
- If the dough has browned, but the filling isn’t warmed, tent with aluminum foil
- Let cool for 5 to 10 minutes before serving