Shredded Chicken Pot Pie

Shredded Chicken Pot Pie

patticakes43 12

"An easy pot pie recipe that is full of flavor."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 375* F.
  2. In a medium pot, combine sour cream, cream cheese, flour, bouillon and pepper.
  3. Slowly whisk in milk a little at a time.
  4. Cook over a low heat until the sauce thickens.
  5. Add chicken and vegetables and cook until heated through.
  6. Open 1 can of crescent rolls and spread in the bottom of a 13x9-inch baking pan; making sure to pinch the perforations closed.
  7. Spoon in pot pie mixture.
  8. On a piece of foil, spread out the second can of rolls until it's long enough and wide enough to cover top of pie mixture; pinching close the perforations.
  9. Lift onto top of pie mixture and gently peel back foil; spreading the dough to the edges of the pan.
  10. Bake for 20-25 minutes or until golden browned.
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