Best Chicken Pot Pie Topped With Crescent Rolls Recipes
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CRESCENT CHICKEN POT PIE
Serve your family with this chicken pot pie that's made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
- In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
- On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
- Bake 20 minutes or until crust is deep golden brown and filling is bubbly.
Nutrition Facts : Calories 426, Carbohydrate 29 g, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 731 mg
CHICKEN POT PIE TOPPED WITH CRESCENT ROLLS
Chicken pot pie with Pillsbury® crescent rolls as topper.
Provided by Katherina Garrett
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch glass baking dish with cooking spray.
- Mix chicken, frozen vegetables, peas, condensed soup, onion, bell pepper, garlic, ginger, seasoned salt, and Italian seasoning together in a bowl. Pour mixture into the prepared baking dish. Place crescent roll dough in triangles over top.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 515.9 calories, Carbohydrate 54.6 g, Cholesterol 32.4 mg, Fat 22.5 g, Fiber 6.3 g, Protein 22.7 g, SaturatedFat 5.7 g, Sodium 1205 mg, Sugar 8.8 g
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