Crescent Chicken Potpie

Crescent Chicken Potpie

8

"Mix up a simple pot pie filling with mixed vegetables and cooked chicken and top with flaky crescent dough, for an quick and delicious comfort food dinner."
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Ingredients

35 m servings 308 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
  2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
  3. Bake at 350 degrees F 25 to 30 minutes or until top is golden brown.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

Super Easy! I cooked the veggies and soup together before putting in the pan. The crescent turned out great. My husband LOVED the dish. I will be adding this to my list of easy dinners that are ...

Most helpful critical review

Didn't turn out so good. The vegetables were crunchy and the crust was half raw. I would recommend stewing the vegetables, soup and chicken for maybe ~20 minutes before putting it into the 13x...

Didn't turn out so good. The vegetables were crunchy and the crust was half raw. I would recommend stewing the vegetables, soup and chicken for maybe ~20 minutes before putting it into the 13x...

Super Easy! I cooked the veggies and soup together before putting in the pan. The crescent turned out great. My husband LOVED the dish. I will be adding this to my list of easy dinners that are ...

I gave it 5 stars for ease factor. I added about 1/2 cup of fat free half and half because is seemed really thick. I did put in more veggies then it called for though. So that is probably why...

Instead of baking in a casserole dish, we poured the ingredients into individual ramekins and baked with the crescent rolls on top. Using crescent rolls really adds to the ease of preparing thi...

This recipe was very bland. If I make it again I would add some spice to it.

I ended up adding a bit of chicken broth to thin out the filling, and as others stated, I simmered the filling before baking too. I ended up rolling out the crescent dough and made mini pot pies...

This recipe turned out great!!! I used a can of peas and a can of carrots instead of frozen. I used a rotissiere chicken. Mixed everything together, put in 13x9 glass dish, sprinkled a little...

Quick and easy recipe for leftover chicken. I used 2 cans of chicken soup and about 1/4 cup of cooking liquid from the veggies I steamed. I also added dried marjoram, thyme, onion powder, an...