Dump Chicken Pot Pie⚓︎

Based on https://www.thekitchn.com/dump-chicken-pot-pie-recipe-23619963

Personal rating:

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Ingredients⚓︎

  • 1.5 lbs Shredded Chicken, cooked (Follow ./poached_chicken.md or use a Rotisserie Chicken)
  • Bag of frozen peas
  • 4 carrots, coined and halved
  • 10.5 oz can of condensed cream of chicken soup
  • 10.5 oz can of condensed cream of mushroom soup
  • 8” tube of Crescent Roll Dough

Recipe⚓︎

  • Saute the carrots to soften them
    • Tip: if poaching the chicken in an Instant Pot, you can saute the carrots in the Instant Pot before making the chicken
  • In a 9x13 baking dish, add the shredded chicken, peas, 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 at 375F until golden-brown and bubbling (about 30-40 min)
    • If the dough has browned, but the filling isn’t warmed, tent with aluminum foil