Description
This recipe for Chicken Pot Pie with Crescent Rolls offers a comforting and easy-to-make meal, perfect for a weeknight dinner. It features a creamy chicken and vegetable filling topped with flaky crescent roll dough.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (8 ounce) can refrigerated crescent rolls
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, frozen mixed vegetables, condensed cream of chicken soup, milk, black pepper, and salt. Mix well until all ingredients are evenly distributed.
- Pour the chicken mixture into a 9-inch pie plate or a similar-sized baking dish.
- Unroll the crescent roll dough and separate it into triangles. Arrange the crescent roll triangles evenly over the top of the chicken mixture, ensuring they cover most of the surface.
- Bake for 25-30 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add other vegetables like diced potatoes or celery to the filling.
- For a richer flavor, you can add a tablespoon of butter to the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American