Welcome to a delightful culinary adventure! Today, we’re diving into a comforting classic—Chicken Pot Pie with a twist. This recipe features a convenient crescent roll crust that is both flaky and delicious. It’s perfect for dinner gatherings or cozy family meals. Let’s get started!
Chicken Pot Pie with Crescent Roll Crust
This Chicken Pot Pie is a wonderful way to combine tender chicken, fresh vegetables, and a rich gravy, all enveloped in a buttery crescent roll crust. It’s a dish that warms the heart and fills the belly!
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
- Unroll one can of the crescent roll dough and press it into the bottom of a pie dish to form a crust, pressing the seams together to seal. Pour the chicken mixture over the crust, spreading it evenly.
- Unroll the second can of crescent roll dough and place it over the filling. You can either lay it flat or cut it into strips for a lattice effect. Seal the edges together.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until the crescent roll crust is golden brown and bubbly.
- Remove from the oven and allow it to cool for a few minutes before slicing.
This Chicken Pot Pie with Crescent Roll Crust is not just easy to make, but it also brings the comfort of home-cooked meals to your table. Enjoy with a side salad or your favorite bread for a complete meal! Dive into this delicious dish that family and friends will love!
source: belleofthekitchen.com
