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Chicken Amandine Pot Pie

Chicken Amandine Pot Pie
  • Prep 20 min
  • Total 60 min
  • Ingredients 11
  • Servings 8
Use ingredients you have on hand to make this creamy and delicious pot pie for dinner tonight!
By Jessica Walker
Updated August 9, 2011

Ingredients

  • 3 cups cubed cooked chicken
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2/3 cup mayonnaise or salad dressing
  • 1/2 cup sour cream
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2/3 cup shredded Swiss cheese
  • 1/2 cup slivered almonds
  • 3 tablespoons butter, melted

Steps

  • 1
    Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
  • 2
    Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
  • 3
    In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
  • 4
    Bake 35 to 40 minutes or until crust is golden brown.

  • This is a great way to use leftover rotisserie chicken!
  • Leftovers can easily be reheated in the oven.

No nutrition information available for this recipe
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