How did I not know about this easy one-pan dinner

Ingredients

• 1 9‑inch crust Pie Crust (store‑bought refrigerated, thawed)
• 1 can (10.5 oz) Cream of Chicken Soup (condensed soup, unopened)
• 1 can (15 oz) Mixed Vegetables (drained)
• 1 bag (12 oz) Grilled Chicken Strips (pre‑cooked, sliced)
• 0.5 tsp Black Pepper (ground)
• 0.5 tsp Salt (kosher or table salt)
• 0.25 tsp Garlic Powder (optional)
• 0.25 tsp Onion Powder (optional)
• 1 tube (8 rolls) Crescent Roll Dough (refrigerated, unrolled)
• 2 tbsp Unsalted Butter (melted for brushing)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while you assemble the pie.

   Time: PT5M

   Temperature: 350°F

2. Combine Filling Ingredients

   In a mixing bowl, combine the cream of chicken soup, drained mixed vegetables, and grilled chicken strips. Season with salt, black pepper, and optional garlic and onion powders. Stir until everything is evenly coated.

   Time: PT5M

3. Prepare the Pie Crust

   Place the store‑bought pie crust into a 9‑inch pie dish, pressing gently to fit the bottom and sides. Trim any excess dough.

   Time: PT2M

4. Add Filling to Crust

   Pour the prepared filling into the crust, spreading it out evenly with the spatula.

   Time: PT2M

5. Arrange Crescent Roll Topping

   Unroll the crescent roll dough and separate it into individual triangles. Lay the triangles side‑by‑side over the filling, covering the entire surface.

   Time: PT3M

6. Brush with Butter

   Melt the butter and brush it generously over the tops of the crescent rolls.

   Time: PT2M

7. Cover with Foil

   Tent the pie loosely with aluminum foil to prevent the topping from over‑browning.

   Time: PT1M

8. Bake the Pot Pie

   Place the pie in the preheated oven and bake for 45 minutes.

   Time: PT45M

   Temperature: 350°F

9. Rest Before Serving

   Remove the foil, let the pie rest for 5 minutes on a cooling rack before slicing.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pie Crust: homemade pie crust, store‑bought puff pastry
• Instead of Cream of Chicken Soup: homemade chicken broth thickened with flour, cream of mushroom soup
• Instead of Mixed Vegetables: frozen mixed vegetables, fresh diced carrots, peas, and corn
• Instead of Grilled Chicken Strips: cooked shredded chicken, rotisserie chicken, chopped
• Instead of Black Pepper: white pepper, seasoned salt
• Instead of Salt: sea salt, low‑sodium salt
• Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce added salt)
• Instead of Onion Powder: finely minced onion, shallot powder
• Instead of Crescent Roll Dough: store‑bought puff pastry, homemade biscuit dough
• Instead of Unsalted Butter: melted margarine, olive oil spray

Equipment Needed

• Mixing Bowl
• Spatula or Spoon
• 9‑inch Pie Dish
• Pastry Brush
• Aluminum Foil
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Mixing the filling evenly so seasoning is uniform
• Arranging the crescent roll triangles to fully cover the filling
• Brushing butter on the crescents for proper browning
• Covering with foil to control crust color
• Baking until the filling is bubbling and the topping is golden

Chef Tips from the Video

• Add fresh herbs like thyme or parsley to the filling for extra flavor.
• Use a homemade chicken broth thickened with a roux instead of canned soup for a lighter taste.
• For a crispier crust, brush the bottom of the pie crust with melted butter before adding the filling.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly and store for up to 3 days.

Freezer: Wrap the unbaked pie in plastic wrap and foil; freeze up to 2 months. Bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the pie up to step 7, cover, and refrigerate for up to 24 hours before baking.
• Freeze the unbaked, foil‑covered pie for later use; bake directly from frozen, adding extra baking time.

Frequently Asked Questions