Description
A homemade chicken pot pie with a flaky crescent roll crust, filled with chicken, mixed vegetables, and creamy soup for a comforting family meal.
Ingredients
- 2 cans crescent roll dough
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine the chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper until well mixed.
- Unroll one can of crescent roll dough and lay it in a greased pie dish, overlapping the edges.
- Pour the chicken mixture into the dough-lined pie dish.
- Cover the filling with the remaining crescent roll dough, pinching the edges to seal.
- Bake for 25–30 minutes or until the crust is golden brown.
Notes
For a richer flavor, consider using leftover rotisserie chicken. Adjust seasonings to your taste.
