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Easy Chicken Pot Pie With Buttery Crescent Roll Crust


Bronze Post Medal for All Time! 131 Posts
April 11, 2017

Baked Easy Chicken Pot PieOne of my favorite low calorie recipes has always been chicken pot pie. The dish is perfect for large families or church dinners because a little goes a long way! And if you live alone like I do, you'll have leftovers for a few days. I think the pot pie is just as good when reheated in the microwave. This recipe is so simple, you can play around with ingredients and substitute, add, or omit to make your own variation of the dish.

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Prep Time: 10-15 minutes

Cook Time: 30-35 minutes (boiling and baking)

Total Time: 40-50 minutes

Yield: 8-10 servings

Ingredients:

  • 4 boneless, skinless chicken breasts (20-24 oz. total)
  • 1 can cream of celery
  • 2 cans cream of chicken
  • 2-3 tubes buttery crescent rolls
  • 1 can veg-all or fresh veggies (optional)
Easy Chicken Pot Pie ingredients
 

Steps:

  1. Trim the fat off of the chicken breasts and boil them. After you empty the water and they cool a few minutes, tear the breasts into small pieces. Put the shredded pieces back in the pot.
  2. shredded chicken in pot
     
  3. Add cans of soups. You can also add a can of veg-all or cut up fresh veggies. Mix together.
  4. soup added to chicken in pot
     
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  5. Spread the mixture in a baking pan. I used a 13 x 9 inch pan, which was almost too big. You could use a smaller pan to allow for more chicken in each serving.
  6. chicken and soup added to baking pan
     
  7. Cover the mixture in crescent rolls. I like the butter flavored, but the original works too. Make sure not to add more than two layers of rolls so they'll be able to cook evenly.
  8. biscuit mix on top of chicken in baking pan
     
  9. Bake uncovered, following the crescent roll directions. I put mine on 350 degrees F, for about 12 minutes. Cut into 8-10 square sections and serve. The final result is shown in the main photo.
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