CHICKEN POT PIE WITH CRESCENT ROLLS

Chicken Pot Pie with Crescent Rolls image

This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!

Provided by sweetface1905

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 pound cooked, cubed chicken breast meat
1 pound chopped, cooked rotisserie chicken
2 tablespoons butter
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can sliced potatoes, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup milk
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.

Nutrition Facts : Calories 568 calories, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g