Chicken Amandine Pot Pie

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  • 20|min prep time
  • 60|min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
  4. 4 Bake 35 to 40 minutes or until crust is golden brown.

Notes

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Nutrition Information

Recipe Step Photos

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