Chicken Pot Pie w/ Crescent Rolls
From the Home of: Travis & Jolene
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Yields: 8 servings
Yields: 8 servings
Temperature: 350 degrees
Temperature: 350 degrees
Ingredients:
Ingredients:
- 2 (8 oz) cans refrigerated crescent rolls
- 2 Tbsp butter
- 1 lb cooked, cubed chicken breast
- 1 lb chopped, cooked rotisserie chicken
- 1 (16 oz) package frozen mixed vegetables
- 1 (15 oz) can sliced potatoes, drained
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
Directions:
Directions:
- Preheat the oven to 350 degrees.
- Melt the butter in a saucepan over medium heat. Cook the chicken, mixed vegetables, and potatoes until warmed through, about 5-7 minutes.
- Warm the chicken and mushroom soups in a separate pot over medium-low heat. Pour in the milk and stir constantly until heated through, about 3 minutes. Pour the soup mixture into the chicken mixture.
- Open one can of crescent roll dough and fit it into a 9Ă—13-inch baking dish. Pinch the seams together. Pour the filling. Top it with the 2nd can of crescent roll dough.
- Cover the dish loosely with foil. Bake it for 45 to 50 minutes or until the crust is golden brown.
- Serve it and enjoy!
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