HOMEMADE CHICKEN POT PIE WITH CRESCENT ROLLS RECIPES
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Nutrition Facts : Calories 560 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 2 1/2 g
CRESCENT CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Serve your family with this chicken pot pie that’s made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
- In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
- On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
- Bake 20 minutes or until crust is deep golden brown and filling is bubbly.
Nutrition Facts : Calories 426 , CarbohydrateContent 29 g, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 731 mg
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