Chicken pot pie

By granolagina

Ingredients

• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 cup 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (2.8 ounces) french-fried onions
• 1/2 teaspoon seasoned salt
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 package (16 ounces) frozen California-blend vegetables
• 2 cups cubed cooked chicken

Details

Servings 4

Preparation

Step 1

In a large saucepan, combine the vegetables, chicken, soup and milk;
bring to a boil. Remove from the heat. Stir in the cheese, onions
and seasoned salt. Transfer to a greased shallow 2-qt. baking dish.
Unroll the crescent roll dough and separate into two rectangles. Seal
the perforations; cut each rectangle lengthwise into 1/2-in. strips.
Form a lattice crust over the chicken mixture. Bake, uncovered, at
375° for 35-40 minutes or until golden brown. Yield: 4-6
servings.
Nutrition Facts: 1 cup equals 477 calories, 27 g fat (11 g saturated fat), 71 mg cholesterol, 1,126 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.