Chicken pot pie

Chicken pot pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (10-¾ 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

  • ½

    teaspoon seasoned salt

  • 1

    tube (8 ounces) refrigerated crescent rolls

  • 1

    package (16 ounces) frozen California-blend vegetables

  • 2

    cups cubed cooked chicken

Directions

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.


Nutrition

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