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jean is looking for: (2 recommendations)
I am looking for a recipe for chicken pot pies made with cream cheese, butter and chicken for the filling and crescent rolls pulled around the filling and baked in the oven?

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Last updated: Jan. 8, 2014 5:28 pm
Posted: Jan. 8, 2014 4:05 pm
 
Commented by: nanny129
Jan. 8, 2014 4:17 pm
http://www.pillsbury.com/recipes/savory-crescent-chicken-squares/8d5b35f0-69ef-4a69-bbaa-d4c18fbbe696
 
Commented by: kikipappy
Jan. 8, 2014 5:28 pm
Hi Jean. I have a recipe from a member of my family that isn't specifically a pot pie recipe but you can always add vegetables if you want. I don't know where the recipe originated but I think it was most likely a Pillsbury recipe. My kids absolutely loved this for supper. Now it's just my husband and I but we still enjoy this very tasty meal. I hope this is at least close to what you were looking for. Creamy Chicken Pockets 8 oz cream cheese 4 T margarine melted 4 c cooked chicken cut into small cubes 1/4 c milk 1/2 tsp salt 1/4 tsp pepper 1-2 T margarine 1/2 medium onion finely chopped 2 cans crescent rolls Seasoned bread crumbs 1 can creamy chicken mushroom soup 1/3 soup can milk Saute onion in 1/2 T margarine until soft and translucent. Mix chicken, salt, milk, margarine, cream cheese, onions and pepper. Separate 2 cans crescent rolls into 8 rectangles. Press perforations together to seal. Spoon 1/2 c chicken mixture (*see note below)into each rectangle.Pull 4 corners to the top of filling & twist firmly. Seal the corners. Place on 2 ungreased cookie sheets & brush with melted butter. Sprinkle with seasoned bread crumbs. Bake for 20- 30 minutes at 350 degrees until golden brown. Combine soup & milk over low heat to make the sauce and pour over squares when served. Serves 8. *Note: the amount of filling you use as it can be a tight fit for the 1/2 cup of filling. Be sure the chicken is chopped into small cubes.
 
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