Chicken Puff Pie

By GmaJan12

Ingredients

• 2 cups frozen mixed vegetables
• 2 (10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup with 30% less sodium
• 1 / 2cup chicken broth
• 2 cups cubed cooked chicken or turkey
• 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon white pepper
• 1 (4-oz.) can mushroom pieces and stems, drained
• 1 (8-oz.) can refrigerated crescent dinner rolls
• Additional chopped fresh parsley or dried parsley flakes

Details

Servings 4

Preparation

Step 1

1 Heat oven to 375°F. Cook frozen vegetables as directed on package. Drain.

2 In large saucepan, combine cooked vegetables and all remaining ingredients except crescent rolls and additional parsley. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally.

3 Meanwhile, separate dough into 8 triangles. Place 2 triangles together, stacking one on top of the other; press together slightly. (If necessary, gently press triangles until 6 inches long). Repeat with remaining dough. Place triangles on ungreased cookie sheet. Bake triangles at 375°F. for 9 to 12 minutes.

4 To serve, spoon hot chicken mixture into ungreased 12x8-inch (2-quart) baking dish. Arrange warm triangles, side by side, on top of chicken mixture, alternating short sides of triangles. Sprinkle with additional parsley.