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Chicken Amandine Pot Pie

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  0 reviews
  • 20 min prep time
  • 60 min total time
  • 11 ingredients
  • 8 servings
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Use ingredients you have on hand to make this creamy and delicious pot pie for dinner tonight!

Jessica Walker
August 9, 2011

Ingredients

3
cups cubed cooked chicken
1/2
cup chopped celery
1/4
cup chopped onion
2/3
cup mayonnaise or salad dressing
1/2
cup sour cream
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (8 oz) sliced water chestnuts, drained
1
can Pillsbury™ refrigerated crescent dinner rolls
2/3
cup shredded Swiss cheese
1/2
cup slivered almonds
3
tablespoons butter, melted

Steps

  • 1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
  • 2 Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
  • 3 In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
  • 4 Bake 35 to 40 minutes or until crust is golden brown.
  • 1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
  • 2 Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
  • 3 In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
  • 4 Bake 35 to 40 minutes or until crust is golden brown.

Expert Tips

This is a great way to use leftover rotisserie chicken!

Leftovers can easily be reheated in the oven.

Nutrition Information

No nutrition information available for this recipe
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