Crescent Chicken Pot Pie Food

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CHICKEN POT PIE CRESCENT BRAID



Chicken Pot Pie Crescent Braid image

Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this

Provided by Bonnie G 2

Categories     One Dish Meal

Time 40m

Yield 2 Braid, 8 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans crescent roll dough
1 cup cooked chicken
1 cup frozen peas and carrot
1/2 cup condensed cream of chicken soup
4 ounces cream cheese
1/2 cup cheddar cheese

Steps:

  • Preheat your oven to 375 degrees.
  • In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
  • Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  • Pinch the ends of the dough to keep the filling inside while it bakes.
  • Bake for 20 to 25 minutes so that the top is nice and golden brown.
  • Let stand about 10 minutes before cutting in to it.

Nutrition Facts : Calories 391.5, Fat 14.8, SaturatedFat 6.2, Cholesterol 80.1, Sodium 618.4, Carbohydrate 48.1, Fiber 3.8, Sugar 4.2, Protein 16.1

CRESCENT CHICKEN POT PIE



Crescent Chicken Pot Pie image

Serve your family with this chicken pot pie that's made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 10

1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (103/4 oz) condensed cream of chicken soup
11/2 cups sour cream
4 cups chopped cooked chicken
2 bags (12 oz each) frozen mixed vegetables, thawed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
  • In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
  • On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
  • Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

Nutrition Facts : Calories 426, Carbohydrate 29 g, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 731 mg

CRESCENT CHICKEN POT PIE CUPCAKES



Crescent Chicken Pot Pie Cupcakes image

Make and share this Crescent Chicken Pot Pie Cupcakes recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) can progresso rich & hearty chicken pot pie style soup
1/3 cup instant mashed potatoes (dry)
1/2 cup frozen mixed vegetables, cooked
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 (8 ounce) cans crescent roll dough (the sheets without the perforations)
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  • Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
  • Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Nutrition Facts : Calories 136.9, Fat 3.4, SaturatedFat 1.2, Cholesterol 21.5, Sodium 188.6, Carbohydrate 22.4, Fiber 1.9, Sugar 1.7, Protein 4.1

CHICKEN POT PIE TOPPED WITH CRESCENT ROLLS



Chicken Pot Pie Topped with Crescent Rolls image

Chicken pot pie with Pillsbury® crescent rolls as topper.

Provided by Katherina Garrett

Time 30m

Yield 6

Number Of Ingredients 12

cooking spray
½ pound diced cooked chicken
1 (20 ounce) bag frozen mixed vegetables
1 (15 ounce) can peas, drained
1 (10.5 ounce) can condensed cream of chicken with herbs
½ cup diced onion
1 medium roasted red bell pepper, chopped
1 clove garlic, minced
¼ teaspoon ground ginger
¼ teaspoon seasoned salt
¼ teaspoon Italian seasoning
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®

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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