The Originators of Quick & Easy Cooking!


New Fashioned Chicken Pot Pie

(2 Votes)
35 Min

We love to find new ways of making our old stand-bys, since there's no reason to fuss if we don't have to. Nope! And, for this one, all we have to do is pick up some refrigerated crescent rolls and, like magic, we get old-fashioned pot pie that's new-fashioned easy!

What You'll Need

  • 2 (15-ounce) cans mixed vegetables, drained
  • 2 (10-3/4-ounce) cans condensed cream of potato soup
  • 1 cup milk
  • 1 (10-ounce) can chunk-white chicken, drained and flaked
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (8-ounce) container refrigerated crescent rolls

What to Do

  1. Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
  2. In a large bowl, combine all ingredients except crescent rolls; mix well.
  3. Pour into prepared pie plate. Bake 20 minutes, or until bubbly and hot.
  4. Meanwhile, separate crescent rolls into 8 triangles. Beginning at wide end, roll each piece of dough up halfway.
  5. When chicken mixture has baked 20 minutes, place triangles over chicken mixture, with wide ends touching outside of pie plate and narrow ends meeting in center of pie plate. Bake 12 to 18 minutes, or until crust is golden brown.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This is really great, easy, and great flavor. I used milk instead of evaporated milk and used the Heartsmart Bisquick. Next time I will use 2 cans of cream of mushroom soup to give it more sauce.

I don't see anything about bisquick in the recipe, what did you use it for?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Herb Crusted Lamb with Mint Sauce

Instead of cooking ham or prime rib for Easter, why not try something new this year? Our Herb-Crusted Lamb with Mint Sauce may look and sound fancy, but it's really easy to do. It's basically a rack of lamb that's coated with herbs and spices before it's roasted to perfection. Just before serving, it's finished off with a mint-wine reduction. The end result is an Easter-worthy main dish that'll impress everyone at the table.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----