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Crescent Cook's Chicken Pot Pie Recipe
Ingredients
- 2 cups frozen mixed vegetables
- 2 cups cubed cooked chicken
- 1 can (284 mL) condensed reduced-fat reduced-sodium cream of chicken soup
- 1 can (284 mL) condensed reduced-fat reduced-sodium cream of mushroom soup
- 1 can (8 count) Pillsbury™ refrigerated crescents
| PREP TIME 10m |
COOK TIME 25m |
TOTAL TIME 35m |
YIELD 6 servings |
|---|
Instructions
- In large bowl, mix vegetables, chicken and soups.
- Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
- Unroll dough into 2 long rectangles; press perforations to seal.
- Place rectangles over chicken mixture; pinch centre edges to seal.
- Press outside edges of dough to edges of baking dish.
- Bake at 350°F 25 to 30 minutes or until top is golden brown.
A recipe from Life Made Delicious
2020-09-17
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