Casseroles

Chicken Pot Pie on the Fly

Chicken Pot Pie on the Fly
Pinit

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.

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Show Comments (23)

  1. Reply

    Kelli

    April 16th, 2014 at 10:24 AM

    Since some are saying this is runny how much liquid should you use? Also what kind of hash browns are you referring to…. The ones in the freezer section or the others that are found near the bacon…already thawed ready for cooking.

    0
    • Reply

      Amy Hanten

      April 16th, 2014 at 12:50 PM

      Hi Kelli,
      First of all I use the frozen southern style cubed hash brown potatoes, not the shredded. So, these will be found in the freezer section of grocery store. We love potatoes so I always add some extra. I like a creamy casserole but if you want it thicker maybe just do 3/4 to 1 cup milk along with the 1/4 cup of wine **or** chicken stock. Hope that helps. It’s one of my family’s favorites. Thanks! Enjoy!

      0
  2. Reply

    Cynthia

    February 23rd, 2014 at 6:46 PM

    It was excellent! I followed the recipe and my husband loves it too! I baked uncovered until the crescent strips were brown, then I covered with foil and baked until bubbly!

    5
  3. Reply

    Holly

    December 16th, 2013 at 10:59 AM

    Do NOT put 1 1/2 cups of milk, it is like soup if you do! It took 2 hours to cook as well. I would say half a cup of milk maybe a little more. Did have a good flavor.

    0
  4. Reply

    Sandra

    July 25th, 2013 at 5:57 PM

    My kids loved it and they are hard to please! I made it just like the recipe said!

    5
  5. Reply

    Jessica

    July 24th, 2013 at 8:41 PM

    I made this tonight. It was VERY runny. I had to end up putting the entire bag of potatoes and it took 2 hours to cook! It was delish though!

    0
  6. Reply

    Sunni

    July 2nd, 2013 at 12:21 AM

    We made this and loved it! I made my own condensed cream of chicken soup so it was a bit runny, but that’s on me. Next time I’ll go easier on the liquid. I replaced the sour cream with Greek yogurt and it was delish! Next time I may cook the potatoes a bit first or cook the mixture without the crust and add the crust later but it was still fine. I also think it would be good with potatoes O’Brien! Great recipe!

    0
  7. Reply

    jennifer

    May 4th, 2013 at 3:19 PM

    Has anyone figured out the calories per serving?

    0
    • Reply

      Karen

      July 11th, 2013 at 10:42 PM

      Would like to know too before I cook this?

      0
  8. Reply

    amy

    May 2nd, 2013 at 6:39 PM

    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

    0
    • Reply

      virginia

      May 11th, 2013 at 8:40 AM

      I have made this with drop biscuits on top and they were very good ( made with Bisquick )

      0
  9. Reply

    Megan

    May 2nd, 2013 at 4:13 PM

    I’ve used regular biscuit dough (homemade and canned) and they never cook fully on the bottom where it touches the mixture so I’m hoping this method will work much better. My family isn’t too big on doughy biscuits :) I’m making this tonight so I’ll get back on and let you know how it turns out!

    0
  10. Reply

    Crystil

    May 2nd, 2013 at 12:34 PM

    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?

    0
  11. Reply

    Karen

    April 29th, 2013 at 11:55 PM

    Well, the review is in…dad loved it!

    0
  12. Reply

    Karen

    April 29th, 2013 at 1:54 PM

    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.

    0
  13. Reply

    amy

    April 28th, 2013 at 9:21 AM

    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

    0
  14. Reply

    Mark

    April 22nd, 2013 at 5:26 PM

    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. :)

    3
    • Reply

      Amy Hanten

      April 28th, 2013 at 10:51 AM

      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

      0
  15. Reply

    Judy Maloney

    April 19th, 2013 at 5:58 PM

    This was really good. I just added more parsley on top before I added the rolls. Very easy to put together and fast.

    0
  16. Reply

    Patricia Marshall

    April 3rd, 2013 at 12:43 PM

    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.

    5
  17. Reply

    Gloria Hernandez

    April 1st, 2013 at 6:53 PM

    Im definitely going to make this.

    0
  18. Reply

    amy robinson

    March 30th, 2013 at 9:49 AM

    Looks really good

    0
    • Reply

      Barbara

      April 28th, 2013 at 9:14 AM

      How many servings does this make?

      0
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