Crescent Chicken Pot Pie Recipes

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.

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.

Steps:

• Preheat oven to 350. If you are using a double crust, set one of them out to thaw a little.
• Combine chicken, vegetables, and cream of chicken soup in a large mixing bowl. Add water until the consistency of the mixture is to your liking, not too runny. Salt and pepper to taste.
• If you are using a double pie crust, pour the mixture into the crust you have kept frozen. Trim the fluted edge from the thawed one and place it on top of the mixture. Press down the edges to seal and cut a slit in the top to vent. Place the pie pan on a cookie sheet for baking.
• If you are using crescent rolls for your crust, place the mixture in a 13x9 baking dish. Unroll the crescents on top of the mixture so that they are flat, don't tear them apart.
• Bake at 350 for 30-40 minutes, until bubbly. Keep an eye on the pie to make sure the crust does not burn. You can put tinfoil over the crust edges to prevent this if you like.
• If you are using crescent rolls, it usually takes about 30 minutes for them to get crispy enough. You will be baking this a lot longer than the directions say on the can, but this is okay. You want them to end up much crispier than if you were using them for crescent rolls.

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.