Chicken Puff Pie

(1)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings

Ingredients

2
cups frozen mixed vegetables
2
(10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2
cup chicken broth
2
cups cubed cooked chicken or turkey
2
tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2
teaspoon poultry seasoning
1/8
teaspoon white pepper
1
(4-oz.) can mushroom pieces and stems, drained
1
(8-oz.) can refrigerated crescent dinner rolls
Additional chopped fresh parsley or dried parsley flakes

Directions

  1. 1 Heat oven to 375°F. Cook frozen vegetables as directed on package. Drain.
  2. 2 In large saucepan, combine cooked vegetables and all remaining ingredients except crescent rolls and additional parsley. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally.
  3. 3 Meanwhile, separate dough into 8 triangles. Place 2 triangles together, stacking one on top of the other; press together slightly. (If necessary, gently press triangles until 6 inches long). Repeat with remaining dough. Place triangles on ungreased cookie sheet. Bake triangles at 375°F. for 9 to 12 minutes.
  4. 4 To serve, spoon hot chicken mixture into ungreased 12x8-inch (2-quart) baking dish. Arrange warm triangles, side by side, on top of chicken mixture, alternating short sides of triangles. Sprinkle with additional parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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