A picture may speak a thousand words, but a picture couldn’t do this crescent chicken pot pie justice. That’s also because chicken pot pies aren’t the most photogenic food. So, you’ll have to trust me when I say I’ve never liked chicken pot pies in my life, but this recipe is pretty dang good.
A little background story- I’m a creature of habit. I have a tendency to be a meal repeater… like a lot. I do try my best to make a variety of meals throughout the week, and this was one of my experiments that I didn’t quite perfect the first few times I tried it. I’ll admit- I wanted to make a more traditional pot pie. Particularly, I wanted to use pie crust. To my dismay, the grocery store I went to didn’t have it! I had already set my mind on making it, and already had picked out all the ingredients, so I grabbed crescent sheets, instead.
Crescent Chicken Pot Pie
- 3 Chicken breasts Diced
- 1 Onion finely chopped
- 1 can Cream of chicken soup
- 1 cup Chicken broth
- 1 1 lb bag Frozen mixed vegetables Carrots, peas, green beans & corn
- 2 cans Refrigerated crescent dough sheet
- In a skillet, add diced chicken and broth cook over medium heat. Mix in vegetables, chicken, seasonings and soup, until chicken is cooked thoroughly and vegetables are warm.
- Spread one can of crescent dough sheet across greased or sprayed glass baking dish- ensuring sheet is even and some excess dough lays over baking dish sides.
- Pour chicken mixture over first crescent dough sheet, then top with second crescent dough sheet. Pinch together the outside edges of dough together, creating a seal.
- Bake at 350°F 25 to 30 minutes or until top is golden brown.
Personally, I liked using the sheets instead of the rolls, since the rolls are pre-cut. What do you think-
How did you like my happy accident?
Want to make this dish? Here are some items you may need: