Chicken Pot Pie
This Chicken Pot Pie recipe is so simple. It is the perfect weeknight comfort food dinner. The creamy chicken and vegetables inside the flaky crust-yum!
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Ingredients For Chicken Pot Pie:
Rotisserie chicken, cut into bite-sized pieces (cooked chicken breast meat will work too)
Onion, diced
Cream of chicken soup, undiluted
Cream of celery soup, undiluted
Poultry seasoning
Pepper
Frozen peas and carrots
Green beans, drained
Pillsbury Crescent Roll Dough Sheets (or Crescent Rolls will work too)
Instructions For Chicken Pot Pie:
Pre-heat oven to 375 degrees.
Cut chicken into bite-size pieces and place in a large sauce pan with the finely diced onion, two cans of Campbell’s Cream of Chicken Soup, one Campbell’s Cream of Celery Soup, poultry seasoning and pepper.
Stirring frequently, bring mixture to a simmer, heat through to cook onion.
While the chicken mixture is cooking the onion, Place one can of Pillsbury Crescent Rolls in the bottom of a greased 9 x 13 baking dish. If using Crescent Rolls instead of the Crescent Sheets, press seams together.
Bake in a 375 degree oven for 5-7 minutes.
While the crescent roll partially bakes, add the peas and carrots and drained green beans to the chicken mixture and heat through.
Remove 9 x 13 baking dish-crescent roll dough should be very lightly browned.
Spoon the chicken mixture onto the partially cooked crescent roll dough.
Top with the other crescent roll sheet, stretch carefully to cover the chicken mixture, and cut a few slits in the top. If using crescent roll dough with perforations, press them together and then place dough over the top of the chicken mixture. stretch it to cover all of the chicken mixture and cut slits in the top.
Bake at 375 degrees for 20 minutes-until golden brown. Allow about five minutes to cool before serving. Enjoy!
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Chicken Pot Pie
An easy comfort food weeknight dinner recipe.
Ingredients
- 3 cups rotisserie chicken or cooked chicken chopped
- 1/2 cup onion (or more if desired) diced small
- 2 10.5 ounce cans cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 12 ounce bag frozen peas and carrots
- 14.5 ounce can cut green beans
- 2 tubes Pillsbury Crescent Roll Sheets Or Crescent Rolls
Instructions
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Preheat over to 375°
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Cut rotisserie or cooked chicken into bite size pieces.
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Place chicken, diced onion, cream of chicken soup, cream of celery soup, poultry seasoning and pepper into a large sauce pan and heat to a simmer to cook the onion. Stir frequently so mixture will not stick to the bottom of the pan.
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While the chicken mixture heats through and cooks the onion, place one tube of crescent roll dough into a greased 9 x 13 baking dish. Press to fit the bottom. If using crescent roll dough, press seams together. Bake at 375° for 5-7 minutes-crescent roll dough should be very lightly browned.
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While the crescent roll dough bakes, add the peas and carrots and drained green beans to the chicken mixture and heat though.
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Remove 9 x 13 dish from the oven.
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Spoon chicken and vegetable mixture onto the partially baked crescent roll dough in the baking dish. Spread out to cover the entire dish.
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Remove the other crescent roll dough from the tube and carefully stretch it out over the top of the chicken mixture. If using crescent roll dough with perforations, press them shut the best you can before laying it across the chicken mixture.
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Cup slits into the top of the crescent roll dough.
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Bake in a 375° oven for 20 minutes, until golden brown. Allow about 5 minutes to cool, cut and serve.
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