Chicken Amandine Pot Pie

Blogger Jessica Walker from Little Miss Bossy shares a delicious pot pie recipe. Using ingredients you have on hand, you can have this creamy and delicious pot pie for dinner tonight!

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Servings 8

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ingredients 11
Prep Time 20 min
Total Time 60 min

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

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Directions

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.