Crescent Cook's Chicken Pot Pie

An easy WOW from a Crescent Cook: A comfort-food classic is now an simple meal ready in just 35 minutes!

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Servings 6

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( 9 ) Ratings

9 Ratings

5 Stars 18%

4 Stars 18%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 7 )

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ingredients 5
Prep Time 10 min
Total Time 35 min

Ingredients

1: bag (16 oz) frozen mixed vegetables

2: cups cubed cooked chicken

1: can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup

1: can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

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Directions

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 center 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.

EXPERT TIPS

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Expert Tips

Jennifer Houck Spink

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 770mg; 770%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 140%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;