Can I use refrigerated pie crust instead of crescent rolls?

Absolutely! Pie crust will give you a more traditional pot pie feel. You'll need two crusts – one for the bottom and one for the top. Adjust baking time as needed until the crust is golden brown.

What can I substitute for cream of bacon soup if I can't find it?

If cream of bacon soup isn't available, cream of chicken or cream of mushroom soup works well as a substitute. For extra bacon flavor, just add a few more pieces of cooked, crumbled bacon to the filling.

Can I prepare this dish ahead of time and bake it later?

Yes! You can assemble the entire pot pie up to 24 hours in advance and keep it refrigerated. When ready to bake, you may need to add 5-10 minutes to the baking time since you're starting with a cold dish.

Is there a way to make this recipe lighter?

You can use low-fat cream soups, reduced-fat cheese, and turkey bacon to cut some calories without sacrificing too much flavor. You could also increase the ratio of lean protein to cheese for a lighter version.

Crack Chicken Pot Pie Recipe

Description

Crack Chicken Pot Pie with Crescent Rolls is a delicious and comforting main-course casserole, loaded with shredded rotisserie chicken, crispy bacon, gooey cheddar cheese, ranch flavors, and creamy soups—all wrapped in golden crescent roll dough. It’s quick to put together, making it perfect for busy weeknights and sure to become a family favorite.

Ingredients

Units Scale

Main Ingredients

- 3 cups shredded rotisserie chicken
- 10 slices bacon, cooked and chopped
- 5 green onions, chopped
- 10.5 oz condensed cheddar soup
- 10.5 oz condensed cream of bacon soup
- 1 oz ranch dressing mix
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese

Crescent Roll Dough

2 packages crescent roll dough

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it has reached the right temperature before baking.
Prepare the Filling: In a large mixing bowl, combine the shredded rotisserie chicken, chopped bacon, green onions, condensed cheddar soup, condensed cream of bacon soup, ranch dressing mix, salt, and pepper. Stir all the ingredients together until they are thoroughly mixed.
Add Cheese: Add the shredded cheddar cheese to the chicken mixture and stir well again, ensuring the cheese is evenly distributed throughout the filling.
Prepare Baking Dish: Spray a 9 x 13 inch baking dish with non-stick cooking spray to prevent sticking. Unroll one package of crescent roll dough and place it in the bottom of the dish. Press the dough out to cover the bottom and slightly up the sides of the dish.
Add Chicken Mixture: Pour the prepared chicken mixture over the crescent dough in the baking dish, spreading it out evenly to cover the dough completely.
Top with Crescent Dough: Unroll the second package of crescent roll dough and gently stretch it to fit over the chicken mixture. Press the dough along the edges of the dish to seal it with the bottom layer.
Bake: Place the baking dish in the oven and bake for 27 to 32 minutes, or until the crescent dough on top is nicely browned and cooked through.
Rest and Serve: Remove the dish from the oven and let the casserole rest for a few minutes before slicing and serving. This allows the filling to set slightly for easier serving.

Notes

You can use cooked chicken breasts or thighs if rotisserie chicken is not available.
For extra flavor, use smoked bacon or add a few dashes of hot sauce.
Let the casserole cool for 5–10 minutes before slicing to help it hold its shape.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Experiment with different cheese varieties, like Monterey Jack or mozzarella, for a twist.

Nutrition

Serving Size: 1 piece (1/8 of casserole)
Calories: 540
Sugar: 4g
Sodium: 1380mg
Fat: 33g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 33g
Cholesterol: 105mg