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!

  • prep time 10 min
  • total time 35 min
  • ingredients 5
  • servings 6

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
  • 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.
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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