Amazing Chicken Pot Pie with Crescent Roll Crust
Chicken Pot Pie with crescent roll crust is easy and delicious. Flaky crescent rolls top chicken pot pie filling creating a comfort meal classic! This simple easy dinner is ready in 30 minutes and will have your family requesting seconds & thirds!
Servings 8
Calories 195kcal
Equipment
Ingredients
- 2 cups cooked chicken
- 1 can Cream of Chicken Soup
- 1/4 cup water or broth
- 1 small onion chopped
- 4 Tbsp. butter
- 1 small bag of frozen mixed vegetables
- 1 tube refrigerated crescent rolls
- garlic powder salt & pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a saucepot over medium heat, melt butter. Add chopped onion and cook until soft and translucent.
- Add Cream of Chicken soup, and water or broth. Stir until hot.
- Add frozen vegetables and chopped chicken. Stir until incorporated.
- Add spices.
- Cook until heated through.
- Add cooked filling to a 9-inch pie plate.
- Unroll crescent rolls and separate into 2 rectangles.
- Pinch closed all seams. Cut each rectangle into four dough strips.
- Place four strips on top of the mixture. Turn plate and place the next four dough strips in opposite direction, creating a lattice design.
- Bake in the oven for 25-30 minutes (depending on oven) until filling is bubbly and crust is golden brown.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 436mg | Fiber: 1g | Sugar: 2g