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Chicken Pot Pie Crescent Bake

(9)
  8 reviews
  • 30 min prep time
  • 1 hr 55 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
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  • Save
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This twist on the classic comfort food dish is creamier than the original, and even easier to make.

Jocelyn Delk Adams Jocelyn Delk Adams
September 3, 2014

Ingredients

3
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
2
cups shredded cooked chicken
2
cans (10 3/4 oz each) cream of mushroom or chicken soup
1
bag (12 oz) frozen mixed vegetables, thawed
1/2
cup shredded Cheddar cheese (2 oz)
Cooking spray

Steps

  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 Unroll each can of dough. (If using crescent dinner rolls, carefully pinch dough together at open seams to create one even dough sheet.) Cut each sheet evenly into 6 rectangles.
  • 3 In medium bowl, stir together chicken and soups with whisk until blended. Carefully spread thin layer of chicken-soup mixture on each dough rectangle. Sprinkle mixed vegetables and cheese evenly on all rectangles.
  • 4 Using spatula or pancake turner, gently stack 5 to 6 rectangles on top of each other; slide vertically into loaf pan. Continue until all stacks are placed in loaf pan. Sprinkle top with any remaining cheese.
  • 5 Bake 50 to 60 minutes or until top is completely golden brown and sides of loaf have become solid. Remove from oven; let rest 20 to 25 minutes. Plate heatproof serving platter upside down over loaf pan, turn pan and plate over. Remove pan. Serve hot.
  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 Unroll each can of dough. (If using crescent dinner rolls, carefully pinch dough together at open seams to create one even dough sheet.) Cut each sheet evenly into 6 rectangles.
  • 3 In medium bowl, stir together chicken and soups with whisk until blended. Carefully spread thin layer of chicken-soup mixture on each dough rectangle. Sprinkle mixed vegetables and cheese evenly on all rectangles.
  • 4 Using spatula or pancake turner, gently stack 5 to 6 rectangles on top of each other; slide vertically into loaf pan. Continue until all stacks are placed in loaf pan. Sprinkle top with any remaining cheese.
  • 5 Bake 50 to 60 minutes or until top is completely golden brown and sides of loaf have become solid. Remove from oven; let rest 20 to 25 minutes. Plate heatproof serving platter upside down over loaf pan, turn pan and plate over. Remove pan. Serve hot.

Expert Tips

Try swapping in mozzarella cheese or Colby-Monterey Jack cheese instead of Cheddar cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
451.3
% Daily Value
Total Fat
22.1g
34%
Saturated Fat
8.5g
42%
Cholesterol
33.5mg
11%
Sodium
988.8mg
41%
Total Carbohydrate
44.8g
15%
Dietary Fiber
1.9g
8%
Sugars
9.3g
Protein
18.5g
% Daily Value*:
Vitamin C
7.40%
7%
Calcium
6.80%
7%
Iron
11.10%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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