Chicken Puff Pie

Savory baked chicken pot pie - perfect for dinner that can be ready in 30 minutes. MORE+ LESS-

cups frozen mixed vegetables

(10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup with 30% less sodium

1/2

cup chicken broth

cups cubed cooked chicken or turkey

tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes

1/2

teaspoon poultry seasoning

1/8

teaspoon white pepper

(4-oz.) can mushroom pieces and stems, drained

(8-oz.) can refrigerated crescent dinner rolls

Additional chopped fresh parsley or dried parsley flakes

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1

Heat oven to 375°F. Cook frozen vegetables as directed on package. Drain.
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

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

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.