Chicken Pot Pie Bubble Up (Printable Version)
# What You'll Need:
→ Filling
01 -
400 g shredded rotisserie chicken
02 -
300 g frozen mixed vegetables
03 -
300 g cream of chicken soup
04 -
300 g cream of mushroom soup
05 -
2 g salt, or to taste
06 -
1 g ground black pepper, or to taste
→ Topping
07 -
250 g canned crescent roll dough, cut into bite-sized pieces
08 -
200 g shredded cheddar cheese, divided
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease a 33x23 cm casserole dish with nonstick spray.
02 -
In a large mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, cream of mushroom soup, 100 g of cheddar cheese, salt, and pepper. Stir until evenly incorporated.
03 -
Gently fold in crescent roll dough pieces to ensure even distribution while preventing them from sticking together.
04 -
Transfer the entire mixture into the prepared casserole dish. Spread evenly and sprinkle remaining cheddar cheese on top.
05 -
Bake for 35–45 minutes at 175°C until the top is golden and crescent roll pieces are cooked through. Optionally, stir once halfway through for even cooking.
06 -
Let rest for 5 minutes before serving hot.
# Helpful Notes:
01 -
Canned biscuit dough may be substituted for crescent rolls; adjust baking time as needed for thicker dough.
02 -
If you prefer homemade chicken, pan sear boneless chicken breasts, season well, and shred before use.