4-Ingredient Dump Chicken Pot Pie

published Jan 7, 2024
Dump Chicken Pot Pie Recipe

Make a cozy chicken pot pie with just 4 store-bought ingredients and one dish.

Serves4 to 6

Prep5 minutes

Cook25 minutes to 40 minutes

Jump to Recipe
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Overhead shot of the dump chicken pot pie with a golden crust top, in a white casserole dish and a large scoop taken from the bottom right corner of it.
Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

When it’s cold out, I always want something warm and comforting — but I don’t always want to put in the work. Enter: dump chicken pot pie. With a handful of store-bought ingredients, no planning ahead, and one single, solitary casserole dish, you can make a totally cozy dinner at home in no time. 

While this doesn’t replace a classic chicken pot pie, it’s still delicious and just so easy to make, which is sometimes just what you need.

Ingredients in Dump Chicken Pot Pie

  • Cooked chicken. I like to use diced rotisserie chicken, but any pre-cooked chicken like poached chicken will work well.
  • Frozen peas and carrots. No chopping is the best chopping.
  • Condensed cream of chicken soup. This makes for the creamiest sauce. You can also substitute one of the cans with cream of mushroom for an extra umami boost. Save a tablespoon of the soup to coat the pastry topping so it gets golden-brown.
  • Crescent roll dough. Simply roll out crescent dough and drape it over your filling for an effortless flaky crust.

Ways to Customize Dump Chicken Pot Pie

  • Mix and match frozen vegetables. Choose a different frozen vegetable medley, or add some frozen pearl onions to the peas and carrots. You can add up to 1 extra cup of frozen vegetables without adding too much extra water content. Avoid extremely watery vegetables like frozen spinach and mushrooms, unless you can plan ahead to thaw and drain them first.
  • Try a different protein. This dish is a great way to use up leftovers. Braised beef, shredded turkey, or even cooked sausage would all be delicious. 
  • Use different soup bases. Any creamy condensed soup will make a good sauce, so swap in your favorite flavors.

    This is part of How to Be a Lazier Cook, highlighting the super-easy recipes, cooking tricks, and grocery items you need to start off the year a little lazier and a lot more delicious.

    Dump Chicken Pot Pie Recipe

    Make a cozy chicken pot pie with just 4 store-bought ingredients and one dish.

    Prep time 5 minutes

    Cook time 25 minutes to 40 minutes

    Serves 4 to 6

    Nutritional Info

    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 the following to a 9x13-inch baking dish: 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots.

    3. From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining 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 over the filling. (It’s OK if the dough doesn’t quite reach the edge of the filling.) Rub the reserved cream soup over the dough.

    5. Bake until golden-brown and bubbling, 25 to 40 minutes. Tent with aluminum foil, if needed, if the dough is browned but the filling isn’t warmed through. Let cool for 5 to 10 minutes before serving.

    Recipe Notes

    Storage: Refrigerate leftovers in an airtight container for up to 3 days.