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Easy chicken pot pie

7
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Easy
It takes only five simple ingredients to make a shortcut-version of this classic dish. The crescent dough creates a flaky, crisp topping that rivals pie pastry. If you forget to thaw the frozen veggies, you can do so quickly by combining them in a large bowl and microwaving on High for 3 minutes before adding the soup and chicken.

Ingredients

Cooking spray

4 spray(s)

Frozen potatoes O'Brien

2 cup(s), or frozen diced hash brown potatoes, thawed

Frozen mixed vegetables

12 oz, thawed

Campbell's Condensed Soup 98% Fat free cream of chicken

21 fl oz, or similar product

Black pepper

½ tsp

Cooked skinless boneless chicken breast

12 oz, shredded or cubed

Reduced fat crescent roll dough

8 oz

Instructions

  1. Preheat the oven to 375°F. Coat an 11 x 7–inch baking dish with cooking spray.
  2. In a large bowl, stir together the potatoes, vegetables, soup, and black pepper until well combined. Gently fold in the chicken. Spoon the mixture into the prepared baking dish. Unroll the crescent roll dough and pinch the seams to seal. Fit the dough over the chicken mixture, tucking the edges into the dish. Bake until the crust is browned and the filling is thoroughly heated, 25 to 30 minutes.
  3. Serving size: about 1 ⅓ cups

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