Posted: 11/5/2012 9:34:54 AM
My family loves this recipe. I double it and make it into a large pie, but still using the crescent rolls as the topping. The flavor is awesome!
Posted: 10/10/2011 8:05:37 PM
Good recipe concept. We enjoyed the mini pot pies in ramekins. I did not include the potato in the chicken filling and we never missed it. I would also consider arranging the crescent triangle so that is covers the ramekin like a pie. The triangle shape draped over the top just didn't look right and it stuck to the sides of the ramekin. I followed the directions exactly by using the crescent triangle on my first effort, but plan to make this again and stretch the dough completely around the round and pierce a few holes with fork. That will look more like a pot pie, I think.
Posted: 1/16/2011 11:17:12 PM
Instead of doing individual pies, I used a large pyrex glass dish and covered the top of my pie with crescent triangles. I used a milk and egg wash on top of the dough, which turned out beautifully golden brown. I baked it at 375 for about 13-14 mins.
I altered the filling quite a bit by adding more thyme, salt & course ground pepper, frozen yellow corn, fresh white button mushrooms, diced boiled russet potato cubes (not frozen), sauteed, diced brown onions, flour for thickening, chicken broth and 1% milk. For more sauce add as much broth and milk as u want then cook on high heat with flour.
Posted: 12/27/2010 5:34:55 PM
Was making chicken pot pie because we had some extra cans of crescents. I made mine with chicken I cubed and sauteed with fresh thyme, lemon pepper and a little ground celery. Added the soup and about 1/3 cup sour cream and 1/4 cup herbed cheese spread. Added a little 1/2 and 1/2. Mixed it all together and placed in some larger ramekins. Topped the pies with crescents that I rolled out a little. Added egg wash then some addtional fresh thyme. Only came to the website to see how long to bake! Look forward to tasting it as they are in the oven as I write this!
Posted: 12/14/2010 8:23:38 PM
Very easy and my husband loved it! I bought a rotissere chicken at the market and whipped it up in no time. I used a medium pyrex dish and put crust on bottom and top. (cooked bottom for 6 mins prior to adding filling) That was my husbands favorite part - he liked the difference in textures with soft on the bottom and crispy on the top. Will def make this again!! And the oven was already at the right temp to make cinnamon rolls lol!
Posted: 11/18/2010 3:11:34 PM
absolutely loved it and whole family loved it-making again tonight!! Thanks-it was soooo easy!
Posted: 10/4/2010 9:11:33 PM
These are great! I used 1% milk and low sodium soup, and it still tasted great. And the serving size is quite nice.
Posted: 7/12/2010 12:28:01 PM
I love this and crave it! I don't have individual ramekins, so used a tip from another reviewer and use a small corningware dish, layer crescents on the bottem, partially bake, then add the pot pie mixture and remaining crescents on top and bake as directed. Yum!
Posted: 4/5/2010 9:50:47 PM
What wonderful way to use chicken leftovers. This was absolutely delicious! I used canned peas, frozen hash brown potatoes and Italian seasoning because I had them on hand. Loved it!
Posted: 1/22/2010 2:37:18 PM
I love this recipe. Easy to make. My husband works midnights and if there are any leftovers, my husband eats them when he gets home the next morning instead of having breakfast.