CHICKEN POT PIE WITH CRESCENT ROLLS RECIPE | ALLRECIPES
This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!
Provided by sweetface1905
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
- Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
- Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
- Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
- Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.
Nutrition Facts : Calories 568 calories, CarbohydrateContent 41.1 g, CholesterolContent 102.6 mg, FatContent 25.7 g, FiberContent 3.1 g, ProteinContent 40.4 g, SaturatedFatContent 7.8 g, SodiumContent 1185.7 mg, SugarContent 5.5 g
CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM
Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
- On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
- Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.
Nutrition Facts : Calories 170 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 3 g, TransFatContent 0 g
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