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Chicken Pot Pie on the Fly
Course
Casseroles, Dinner
Keyword
casseroles, Dinner
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Servings
8
Calories
388
kcal
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
tsp
black pepper
1
tsp
dried parsley
1/2
tsp
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)
Instructions
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.
Nutrition
Calories:
388
kcal
|
Carbohydrates:
36
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
58
mg
|
Sodium:
843
mg
|
Potassium:
485
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2713
IU
|
Vitamin C:
9
mg
|
Calcium:
120
mg
|
Iron:
3
mg