Chicken Pot Pie Topped With Crescent Rolls Recipes

CRESCENT CHICKEN POT PIE

Crescent Chicken Pot Pie image

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

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (103/4 oz) condensed cream of chicken soup
11/2 cups sour cream
4 cups chopped cooked chicken
2 bags (12 oz each) frozen mixed vegetables, thawed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

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, Carbohydrate 29 g, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 731 mg

CHICKEN POT PIE TOPPED WITH CRESCENT ROLLS

Chicken Pot Pie Topped with Crescent Rolls image

Chicken pot pie with Pillsbury® crescent rolls as topper.

Provided by Katherina Garrett

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

cooking spray
½ pound diced cooked chicken
1 (20 ounce) bag frozen mixed vegetables
1 (15 ounce) can peas, drained
1 (10.5 ounce) can condensed cream of chicken with herbs
½ cup diced onion
1 medium roasted red bell pepper, chopped
1 clove garlic, minced
¼ teaspoon ground ginger
¼ teaspoon seasoned salt
¼ teaspoon Italian seasoning
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch glass baking dish with cooking spray.
Mix chicken, frozen vegetables, peas, condensed soup, onion, bell pepper, garlic, ginger, seasoned salt, and Italian seasoning together in a bowl. Pour mixture into the prepared baking dish. Place crescent roll dough in triangles over top.
Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 515.9 calories, Carbohydrate 54.6 g, Cholesterol 32.4 mg, Fat 22.5 g, Fiber 6.3 g, Protein 22.7 g, SaturatedFat 5.7 g, Sodium 1205 mg, Sugar 8.8 g

CHICKEN POT PIE WITH CRESCENT ROLLS

Chicken Pot Pie with Crescent Rolls image

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 Chicken Pot Pie

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 pound cooked, cubed chicken breast meat
1 pound chopped, cooked rotisserie chicken
2 tablespoons butter
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can sliced potatoes, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup milk
salt and ground black pepper to taste

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, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g

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