There’s no question that chicken pot pie is an American household favorite. Try making it crescent ring-style and you make like it even more than before! With some pre-cooked shredded chicken, cream of chicken soup and a bag of frozen vegetables, you’ll have dinner ready for your family fast.
First, while your oven is pre-heating to 375°F, cook the frozen vegetables in the microwave as directed. After cooling for one to two minutes, toss the vegetables, chicken, soup, milk, salt and pepper into a mixing bowl. Stir and set aside.
Open one package of the refrigerated crescent dough, separate into four rectangles and arrange them on a baking sheet perpendicular from each other to form a cross. The corners should touch each other while leaving a square space in the center.
Then open the second package of refrigerated crescent dough and, again, separate into four more rectangles. Arrange the rectangles in an “X,” filling in the space between the existing rectangles and leaving an open circle in the center.
Carefully spoon the filling mixture around the center of the crescent dough and shape into a ring, leaving about 1/2-inch of dough in the center.
Pull the overhanging dough over the filling and towards the center. Tuck and pinch under the middle.
Bake for 20 to 22 minutes, or until golden-brown and cooked through. Let it rest for about 10 minutes before slicing and serving.