Main Dish: Easy Favorite Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pillsbury Crescent Rolls make a flaky crust for this creamy one-pan dish. Ingredients:
12 ounces chicken breast, cooked and cubed |
1 can cream of chicken soup |
1/2 cup half and half |
16 oz refrigerated biscuits, i use 2 cans of crescent rolls |
10 ounces peas and carrots, frozen |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Using one can of Crescent Rolls, line the bottom of an 8 x 12 baking pan, pressing the seams together.
3. Arrange chicken and vegetables on top. Sprinkle with salt and pepper.
4. Stir cream into soup until well-blended. Pour over chicken.
5. Top with remaining Crescent Rolls. Leave the seams perforated to allow venting of steam.
6. Bake for 30 - 35 minutes, until crust is browned and filling is bubbly. If crust browns too quickly, cover loosely with a sheet of aluminum foil.
7. Allow to rest 5 minutes before serving. Cut into 8 equal slices.
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