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Chicken Pot Pie Crescent Ring

  • Prep 10 min
  • Total 45 min
  • Servings 6
  • Pinterest
    12K
  • Print
    42K
  • Save
    8K
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Find your meat, bread and veggies all in one in this tasty crescent ring that your family will love. MORE + LESS -

Nikki Gladd
November 28, 2014

Ingredients

1
bag (10 oz) frozen microwavable mixed vegetables
2
cups shredded cooked chicken
1
can (10.75 oz) condensed cream of chicken soup
1
tablespoon milk
1
teaspoon salt
1/4
teaspoon pepper
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Steps

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  • 1
    Place oven rack in center position. Heat oven to 375°F.
  • 2
    Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
  • 3
    Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
  • 4
    Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
  • 5
    Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 inch of dough in the center.
  • 6
    Pull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.
  • 7
    Bake 20 to 22 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Expert Tips

It's much easier to work with chilled dough. Keep the refrigerated crescent dough in the refrigerator until ready to open and arrange on the baking sheet.

I love adding celery salt to my chicken pot pie as an extra seasoning. Try adding some of your favorite seasonings, herbs or other vegetables to make it your own!

Nutrition Information

No nutrition information available for this recipe

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