POT PIE RECIPE WITH CRESCENT ROLLS RECIPES

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.

Steps:

• Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
• In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
• Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
• Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
• Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.