Description

This Crack Chicken Pot Pie is a creamy, cheesy, and comforting twist on a classic! Shredded chicken, crispy bacon, and a flavorful ranch-infused sauce are baked under a golden brown crescent roll crust. It’s an easy and satisfying casserole that’s perfect for a weeknight dinner or a casual gathering.

Ingredients

Units Scale

3 cups shredded rotisserie chicken
10 slices bacon, cooked and chopped
5 green onions, chopped
1 (10.5 oz) can condensed cheddar cheese soup
1 (10.5 oz) can condensed cream of bacon soup
1 (1 oz) packet ranch dressing mix
1/4 teaspoon salt
1/2 teaspoon black pepper
3 cups shredded cheddar cheese
2 (8 oz) packages refrigerated crescent roll dough

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Instructions

Preheat and Combine Filling: Preheat oven to 375°F (190°C). In a large bowl, combine shredded chicken, bacon, green onions, cheddar cheese soup, cream of bacon soup, ranch dressing mix, salt, and pepper. Stir well. Add shredded cheddar cheese and mix again.
Assemble in Baking Dish: Spray a 9×13 inch baking dish with cooking spray. Unroll one sheet of crescent roll dough and press it into the bottom of the dish, covering the bottom and partway up the sides. Pour the chicken mixture over the dough and spread evenly.
Top with Crust: Unroll the second sheet of crescent roll dough and stretch it to cover the chicken mixture. Press the edges to seal with the bottom layer of dough.
Bake: Bake for 27-32 minutes, or until the crescent roll crust is golden brown.
Rest and Serve: Remove from the oven and let the casserole rest for a few minutes before slicing and serving.

Notes

You can use any type of cooked chicken you like, but rotisserie chicken is convenient.
If you don’t have cream of bacon soup, you can substitute cream of mushroom soup or cream of celery soup.
For a richer flavor, you can use a combination of different cheeses, such as Monterey Jack or Gruyère.

Nutrition

Serving Size: 1/8 of recipe
Calories: 550
Sugar: 5g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg