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Crescent Cook's Chicken Pot Pie

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Crescent Cook's Chicken Pot Pie
  • 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.

Nutrition Information

330 Calories, 14g Total Fat, 19g Protein, 31g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
330
Total Fat
14g
Saturated Fat
4g
Trans Fat
2.5g
Cholesterol
40mg
Sodium
770mg
Total Carbs
31g
Dietary Fiber
3g
Sugars
7g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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