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Crescent Roll Crust Chicken Pot Pie
Crescent Roll Crust Chicken Pot Pie
"My chicken pot pie recipe is so quick and easy! It will allow you to have supper on the table in 30 minutes or less (baking time included)! Be sure to grab everything you need to make this recipe at the store this week and add this to your weekly meal plan."
NotesAny meal that can make it to my table in 30 minutes or less is a winner in my book. We have enjoyed this chicken pot pie recipe for years and I am sure your family will love it too!
Serves6
Cooking Time15 min
Cooking Vessel Size8x8 inch baking dish
Ingredients
- 1 cup mayonnaise
- 2 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1 teaspoon pepper
- 3 cups 2% milk
- 1 cup cubed cooked chicken (freshly cooked, leftover, rotisserie or canned)
- 2 cans mixed vegetables (drained)
- 1 tube refrigerated crescent rolls
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Preheat oven to 375°
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In a large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk and whisk until smooth. Bring to a boil over medium heat. Continue to cook and stir 1 to 2 minutes or until thickened. Add chicken and vegetables to mayo mixture. Cook until heated through.
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Spoon into a greased 8-in. square baking dish.Unroll crescent dough onto top of chicken mixture.
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Bake 13-18 minutes or until golden brown
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