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Crescent Cook's Chicken Pot Pie

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Crescent Cook's Chicken Pot Pie
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6
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An easy WOW from a Crescent Cook: A comfort-food classic is now an simple meal ready in just 35 minutes!

Ingredients

1
bag (16 oz) frozen mixed vegetables
2
cups cubed cooked chicken
1
can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
1
can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

  • 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°F 25 to 30 minutes or until top is golden brown.
Tips  

Jennifer Houck Spink

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
21%
(
Saturated Fat
4g
21%
,
Trans Fat
2 1/2g
)
Cholesterol
40mg
14%
Sodium
770mg
32%
Potassium
350mg
10%
Total Carbohydrate
31g
10%
(
Dietary Fiber
3g
11%
,
Sugars
7g
)
Protein
19g
Daily Value*:
Vitamin A
140%
140%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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