Description
Chicken Pot Pie Rollups are a delicious and easy-to-make comfort food dish featuring tender cooked chicken, creamy cheese, and mixed vegetables wrapped in flaky crescent roll dough, baked to bubbly perfection in a savory cream of chicken sauce.
Ingredients
Scale
Filling
- 2 cups cooked chopped chicken
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
Dough
- 1 (8-oz) can refrigerated crescent rolls (8 triangles)
Sauce and Topping
- 1 (10.5-oz) can unsalted cream of chicken soup
- ½ cup milk
- ½ cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
Instructions
- Preheat oven: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Prepare filling and roll crescent dough: In a bowl, combine the cooked chopped chicken, cream cheese, and 1 cup shredded cheddar cheese until well mixed. Separate the crescent roll dough into 8 triangles. Spoon the chicken mixture onto the larger end of each triangle and roll it up tightly.
- Arrange rolls in pan: Place the rolled crescent dough upright in the prepared 9×13-inch pan, spacing them slightly apart for even baking.
- Make the sauce and add toppings: In a separate bowl, whisk together the cream of chicken soup, milk, ½ cup shredded cheddar cheese, and frozen mixed vegetables. Pour this mixture evenly over the arranged crescent rolls in the pan.
- Bake: Bake in the preheated oven for approximately 30 minutes or until the mixture is bubbly and the crescent rolls are golden brown and cooked through.
Notes
- You can substitute cooked turkey for chicken if preferred.
- For extra crispiness, you can brush the crescent rolls with a little melted butter before baking.
- Feel free to use fresh vegetables instead of frozen, just adjust cooking time accordingly.
- Make sure the cream cheese is softened to mix easily.
- Allow the dish to cool for a few minutes before serving to avoid burns from the bubbly filling.
