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Chicken Puff Pie

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Chicken Puff Pie
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Savory baked chicken pot pie - perfect for dinner that can be ready in 30 minutes.

Ingredients

2
cups frozen mixed vegetables
2
(10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2
cup chicken broth
2
cups cubed cooked chicken or turkey
2
tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2
teaspoon poultry seasoning
1/8
teaspoon white pepper
1
(4-oz.) can mushroom pieces and stems, drained
1
(8-oz.) can refrigerated crescent dinner rolls
Additional chopped fresh parsley or dried parsley flakes

Directions

  • 1 Heat oven to 375°F. Cook frozen vegetables as directed on package. Drain.
  • 2 In large saucepan, combine cooked vegetables and all remaining ingredients except crescent rolls and additional parsley. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally.
  • 3 Meanwhile, separate dough into 8 triangles. Place 2 triangles together, stacking one on top of the other; press together slightly. (If necessary, gently press triangles until 6 inches long). Repeat with remaining dough. Place triangles on ungreased cookie sheet. Bake triangles at 375°F. for 9 to 12 minutes.
  • 4 To serve, spoon hot chicken mixture into ungreased 12x8-inch (2-quart) baking dish. Arrange warm triangles, side by side, on top of chicken mixture, alternating short sides of triangles. Sprinkle with additional parsley.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
5g
25%
)
Cholesterol
70mg
23%
Sodium
1310mg
55%
Total Carbohydrate
47g
16%
(
Dietary Fiber
3g
12%
,
Sugars
6g
)
Protein
30g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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