CHICKEN POT PIE TOPPED WITH CRESCENT ROLLS

Chicken Pot Pie Topped with Crescent Rolls image

Chicken pot pie with Pillsbury® crescent rolls as topper.

Provided by Katherina Garrett

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

cooking spray
½ pound diced cooked chicken
1 (20 ounce) bag frozen mixed vegetables
1 (15 ounce) can peas, drained
1 (10.5 ounce) can condensed cream of chicken with herbs
½ cup diced onion
1 medium roasted red bell pepper, chopped
1 clove garlic, minced
¼ teaspoon ground ginger
¼ teaspoon seasoned salt
¼ teaspoon Italian seasoning
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®

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