Carrie's Quick Chicken Pot Pie
Author: Henrietta @ ahensnest.com
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
- 3 cups (about 1lb) chicken breast, cubed and cooked or cooked leftovers
- 16 oz bag of frozen mixed veggies
- 8 oz shredded cheddar cheese (I used a little less - about ¾ of the bag)
- 1 can of cream of chicken soup
- 1 can of crescent rolls
- 1 soup can full of buttermilk (OR ½ cup sour cream)
- ½ tsp rubbed sage
- ¼ - ½ tsp thyme
- Rosemary leaves
- Preheat oven to 375 degrees. Grease a 9"x13" or 7"x11" baking dish.
- Whisk together the cream of chicken soup, buttermilk, sage and thyme. Stir in frozen mixed veggies, chicken and cheese to coat.
- Spread mixture into bottom of greased pan.
- Unroll crescent dough without separating and gently stretch to mostly cover the filling. Poke a few vent holes in top of crescent.
- Sprinkle a pinch of rosemary over the top to pretty it up :)
- Bake for about 20-25 minutes until top is golden brown!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2010/11/quick-chicken-pot-pie.html
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