Chicken Pot Pie With Crescent Rolls Food
CHICKEN POT PIE TOPPED WITH CRESCENT ROLLS
Chicken pot pie with Pillsbury® crescent rolls as topper.
Provided by Katherina Garrett
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch glass baking dish with cooking spray.
- Mix chicken, frozen vegetables, peas, condensed soup, onion, bell pepper, garlic, ginger, seasoned salt, and Italian seasoning together in a bowl. Pour mixture into the prepared baking dish. Place crescent roll dough in triangles over top.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 515.9 calories, Carbohydrate 54.6 g, Cholesterol 32.4 mg, Fat 22.5 g, Fiber 6.3 g, Protein 22.7 g, SaturatedFat 5.7 g, Sodium 1205 mg, Sugar 8.8 g
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- Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
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- Preheat the oven to 375°F. Spray a large baking pan (either a deep dish pie plate or an 11x7 inch pan) with cooking spray and set aside.
- Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
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