New Fashioned Chicken Pot Pie
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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
Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
In a large bowl, combine all ingredients except crescent rolls; mix well.
Pour into prepared pie plate. Bake 20 minutes, or until bubbly and hot.
Meanwhile, separate crescent rolls into 8 triangles. Beginning at wide end, roll each piece of dough up halfway.
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.
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