Lunch: Chicken Pot Pie Crescent Bake

This twist on the classic comfort food dish is creamier than the original, and even easier to make.

Ingredients

3 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
2 cups shredded cooked chicken
2 cans (10 3/4 oz each) cream of mushroom or chicken soup
1 bag (12 oz) frozen mixed vegetables, thawed
1/2 cup shredded Cheddar cheese (2 oz)
Cooking spray

Instructions

Heat oven to 350 °F. Spray 9x5-inch loaf pan with cooking spray.
Unroll each can of dough. (If using crescent dinner rolls, carefully pinch dough together at open seams to create one even dough sheet.) Cut each sheet evenly into 6 rectangles.
In medium bowl, stir together chicken and soups with whisk until blended. Carefully spread thin layer of chicken-soup mixture on each dough rectangle. Sprinkle mixed vegetables and cheese evenly on all rectangles.
Using spatula or pancake turner, gently stack 5 to 6 rectangles on top of each other; slide vertically into loaf pan. Continue until all stacks are placed in loaf pan. Sprinkle top with any remaining cheese.
Bake 50 to 60 minutes or until top is completely golden brown and sides of loaf have become solid. Remove from oven; let rest 20 to 25 minutes. Plate heatproof serving platter upside down over loaf pan, turn pan and plate over. Remove pan. Serve hot.

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