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Delicious Homemade Chicken Pot Pie Recipe With Pillsbury Crescent Rolls

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Crescent Roll Chicken Pot Pie Recipe Hugs, Kisses and Snot
Crescent Roll Chicken Pot Pie Recipe Hugs, Kisses and Snot from hugskissesandsnot.com

Chicken Pot Pie is a classic comfort food that is always a hit with family and friends. It’s a warm and hearty dish that is perfect for cold winter nights. With this delicious homemade Chicken Pot Pie recipe, you can use Pillsbury Crescent Rolls as the crust - making it easier to put together and making it a crowd-pleaser.

Description

This Chicken Pot Pie recipe is a delicious and easy-to-make classic comfort food. It’s made with Pillsbury Crescent Rolls for the crust, giving it a unique and delicious twist. The filling is made with chicken, vegetables, and a creamy sauce, all of which come together to make a delicious and hearty dish that is perfect for any night of the week.

Prep Time

This Chicken Pot Pie recipe takes about 20 minutes of preparation time. This includes chopping the vegetables, cooking the chicken, and preparing the sauce. Once these steps are complete, the pie is ready to be assembled and baked.

Cook Time

Once the Chicken Pot Pie is assembled, it takes about 30 minutes to bake in the oven. This gives the Pillsbury Crescent Rolls time to cook and become golden brown, and it also allows the filling to cook through.

Ingredients

  • 2 cans Pillsbury Crescent Rolls
  • 1 pound chicken, cooked and diced
  • 1 onion, diced
  • 1 cup frozen mixed vegetables
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 375 degrees F. Grease a 9-inch pie pan.

2. Unroll one can of Pillsbury Crescent Rolls and lay it in the bottom of the greased pie pan. Press the edges of the dough up against the sides of the pan to form the crust.

3. In a skillet, melt the butter over medium heat. Add the onion and frozen vegetables and cook until the vegetables are tender, about 5 minutes.

4. In a separate bowl, whisk together the flour, chicken broth, milk, salt, and pepper. Add this to the skillet and stir until the sauce thickens, about 5 minutes.

5. Remove the skillet from the heat and stir in the cooked chicken. Pour the mixture into the prepared pie pan.

6. Unroll the remaining can of Pillsbury Crescent Rolls and lay it on top of the chicken mixture. Pinch the edges of the top and bottom crust together.

7. Bake in the preheated oven for 30 minutes, or until the crust is golden brown.

Equipment

  • 9-inch Pie Pan
  • Skillet
  • Whisk

Notes

Feel free to use any type of cooked and diced chicken in this recipe. You can also substitute the frozen vegetables with fresh, if desired. You can also use reduced-fat or fat-free ingredients in this recipe, if desired.

Nutrition: Per Serving

  • Calories: 320
  • Fat: 12g
  • Carbohydrates: 28g
  • Protein: 17g

Recipe Tips

This Chicken Pot Pie recipe is very versatile and can be adapted to fit any taste. For a vegetarian version, simply omit the chicken and add extra vegetables. You can also add different herbs and spices to the sauce for extra flavor. This recipe can also be served with a side salad or a fruit salad for a complete meal.


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