Ingredients:
2 cans (10.75 ounces) cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup dry white wine or chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 to 3 cups cooked shredded or diced chicken
2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed
2 cups southern style cubed frozen hash browns, slightly thawed
1 can (8 ounces) refrigerated crescent roll dough (I love the seamless dough)
Directions:
In a bowl whisk together soup, milk, sour cream, wine or stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
Open and unroll the crescent roll dough. Use a pizza cutter to cut the dough into half inch pieces. Lay strips of the dough over the chicken mixture to form a lattice look. Bake uncovered in a preheated 350 degree oven for 30 to 50 minutes or until bubbly and golden.
Has anyone figured out the calories per serving?
Hi All, this serves at least 4 with some leftovers. Sure Crystil, I don’t see why you couldn’t do drop biscuits on top! Let me know how it turns out! Thanks! -Amy
I have made this with drop biscuits on top and they were very good ( made with Bisquick )
Instead of using canned crescent rolls, do you think it would work if you made some biscuit dough from scratch and sort of dolloped it on top?
Well, the review is in…dad loved it!
I was happy to find this recipe. My dad’s caregivers have been adding chicken pot pie to his grocery list. Since I shop for him weekly, I couldn’t bring myself to buy the frozen ones at the grocery store. I just don’t like buying him something that I wouldn’t eat myself. I’d much rather try something that I know exactly what the ingredients are. I am making this as I type and can’t wait to see if he likes this version. Will post his opinion after he tries it. Thanks.
Hi Barbara, I guess it depends on how hungry your gang is. I would say this serve about 6. I make it for my family of 4 and we have some leftovers. It’s one of our favorites. Thanks! -Amy
The potatoes do not cook enough with this method. They stayed kinda crunchy, but in a raw sort of way. I recommend pan frying them to get them soft in the center and crispy on the outside; and, at the risk of making this dish something other than pot pie, i absolutely hate the peas, carrots, and green bean medley. Yes, it is traditional pot pie fare, but I can’t help it. My next go around will be to use spinach instead. Oh, and cheese…lots of cheese. Not too many dishes that shouldn’t have cheese, but that’s just me.
Hi Mark. My recipe calls for using hashbrown cubed potatoes so they are already cooked and won’t be crunchy. If using uncooked potatoes, yes, I would boil or fry them first. I love cheese too! May have to try some on top! Thanks! -Amy
This was really good. I just added more parsley on top before I added the rolls. Very easy to put together and fast.
This is very good with no changes. Will definitely be making this again. Great comfort food! Next time I might bake some strips of crescent rolls for extra crust on the side.
Im definitely going to make this.
Looks really good
How many servings does this make?