Chicken Pot Pie with Crescent Rolls
Description
This chicken pot pie with crescent rolls, rotisserie chicken, condensed soup, canned potatoes, and frozen mixed vegetables is an easy, no-fuss meal.
Ingredients
•
2 (8 ounce) packages refrigerated crescent rolls
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2 tablespoons butter
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1 pound cooked, cubed chicken breast meat
•
1 pound chopped, cooked rotisserie chicken
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1 (16 ounce) package frozen mixed vegetables
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1 (15 ounce) can sliced potatoes, drained
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1/2 cup milk
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together.
2
Melt butter in a saucepan over medium heat. Add chicken breast, rotisserie chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
3
Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly pour in milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
4
Add soup mixture to chicken mixture; stir until well combined. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with aluminum foil to prevent crescent rolls from browning too quickly.
5
Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.