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Crack Chicken Pot Pie is a hearty dinner recipe the whole family will love.

This simple recipe uses refrigerated crescent dough and grocery store rotisserie chicken to save on time.

This easy chicken dinner recipe takes about forty minutes from start to finish and serves up to eight people.

 

• 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
• ¼ teaspoon salt
• ½ teaspoon pepper
• 3 cups shredded cheddar cheese
• 2 packages crescent roll dough

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

 STEP 1: 

To make this chicken pot pie, I started by pouring some shredded rotisserie chicken, chopped bacon and green onions into a large mixing bowl.

I added a can of condensed cheddar soup, a can of cream of bacon soup, a packet of ranch dressing mix, salt and pepper to the bowl.

 STEP 2: 

I stirred all of the ingredients together until well combined.

 STEP 3: 

I added some shredded cheddar cheese to the bowl and then stirred well again.

 STEP 4: 

I sprayed a 9 x 13 inch baking dish well with cooking spray.

I unrolled a package of Pillsbury crescent roll dough and placed the dough in the bottom of the baking dish.

I pressed the dough out to cover the entire bottom and pushed it part way up the sides of the dish.

 STEP 5: 

I poured the chicken mixture over the crescent roll dough in the baking dish and spread it out evenly.

I unrolled a second sheet of crescent dough and gently stretched it out to cover the chicken mixture.

I gently pressed the dough down around the edges of the dish to meet with the bottom layer of crescent dough.

 STEP 6: 

I placed the dish in the oven and baked the chicken pot pie until the crescent rolls were nicely browned all across the top.

 STEP 7: 

I removed the dish from the oven and allowed it to rest for a few minutes.

Then the cheddar, bacon and ranch chicken pot pie was ready to slice and serve.

Each bite is packed with tender chicken, smoky bacon, gooey cheddar cheese, and a zesty hint of ranch.

Instead of traditional pie crust, buttery crescent rolls create a light and flaky topping that’s effortlessly delicious.

Not only is this dish bursting with flavor, but it’s also easy to assemble, making it a go-to recipe when you want big flavor without hours in the kitchen.

Plus, this recipe is perfect for sharing—whether you’re feeding your family or hosting a potluck, it’s guaranteed to be a crowd-pleaser!

If you are looking for a simple and tasty chicken dinner recipe, then you need to try this Crack Chicken Pot Pie!

 

How should I store my chicken pot pie?

• Allow any leftovers to cool completely and then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.

What substitutions could I make?

• Shredded rotisserie chicken: Any precooked and chopped chicken would work. Shredded turkey would also work well for this recipe.
• Cheddar Soup and Cream of Bacon Soup: If you can’t find cheddar soup or cream of bacon soup you could replace one or both of them with cream of chicken soup.

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