Crescent Cook's Chicken Pot Pie

(19)
  16 reviews

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

Directions

  1. 1 In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
  2. 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. 3 Bake at 350°F 25 to 30 minutes or until top is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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