Crescent Cook's Chicken Pot Pie

Name: Crescent Cook's Chicken Pot Pie
Prep time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups frozen mixed vegetables; 2 cups cubed cooked chicken; 1 can (284 mL) condensed reduced-fat reduced-sodium cream of chicken soup; 1 can (284 mL) condensed reduced-fat reduced-sodium cream of mushroom soup; 1 can (8 count) Pillsbury™ refrigerated crescents

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Prep 10 min
Total 35 min
Servings 6

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An easy WOW from a Crescent Cook: A comfort-food classic is now a simple meal ready in just 35 minutes!

Apr 30, 2018

Ingredients

2 cups frozen mixed vegetables
2 cups cubed cooked chicken
1 can (284 mL) condensed reduced-fat reduced-sodium cream of chicken soup
1 can (284 mL) condensed reduced-fat reduced-sodium cream of mushroom soup
1 can (8 count) Pillsbury™ refrigerated crescents

Steps

1

In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
2

Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch centre edges to seal. Press outside edges of dough to edges of baking dish.
3

Bake at 350°F 25 to 30 minutes or until top is golden brown.