How many of you love a good homemade chicken pot pie? I’m not talking about the chicken pot pie that you make on the stove-top that is like a soup…but a good homemade one that is baked in the oven with a delicious-tasting, flaky dough? If you said yes, I’ve got a great recipe to share with all of you and guess what? It’s really easy to prepare!
I make this recipe a few times every year and the entire family loves it, including my great grandchildren! For the dough, you’ll use store bought crescent roll dough in the large pack that is seamless. Here’s the recipe.
Homemade Baked Chicken Pot Pie Recipe
Crescent Roll Dough
1 cup chicken, fully cooked and cubed
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup cream of chicken condensed soup
4 oz. cream cheese, softened
1/2 cup cheddar cheese
salt and ground black pepper to taste
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine together the frozen peas, carrots, cheddar cheese and cubed chicken. In a separate large mixing bowl combine together the cream cheese and the cream of chicken condensed soup. Pour the soup mixture into the vegetable mixture until combined.
Lightly spray your baking pan with non-stick cooking spray. Unroll and spread out your crescent roll doll and place on the baking pan. Leave 3″ in the middle, make cuts down the side of the dough an inch apart on both sides of the dough.
Spread the prepared ingredients down the middle of your prepared crescent roll dough. Take a strip of dough from one side and fold it over the middle of the mixture. Take a strip from the other side and repeat. You’ll want to continue this to form a dough braid over the vegetable mixture until it’s all folded over. Pinch the ends of the dough shut to keep your veggie filling inside.
Place the baking pan into your preheated 350 degree oven and bake for 15 to 18 minutes or until lightly golden brown. Remove from oven and let it rest for an additional 5 minutes before serving. Store all leftovers in the refrigerator for up to 3 days.
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I like chicken pot pies because I love the flaky crust. This one is also nice and cheesey.
What an unusual take on pot pie! Braiding the dough over the filling must make for a lovely presentation. I’ve never added cream cheese to my filling, either, but I think I’ll definitely try that next time to make it that much more rich. I hope you keep posting your recipes, because you always give me some great ideas. Thanks!!
I like chicken pot pie and have made it in the past but am hesitant because of trying to prepare a decent crust. This would definitely make it easier using the crescent roll dough and encourages me to give it another try. I know my family would like this.
Oh, I LOVE pot pies. They are definitely one of my favorite comfort foods of all time!
I haven’t made anything like this for a long time, so I will have to give this recipe a try!