Crescent Roll Chicken Pot Pie
Chicken Pot Pie with Crescent Rolls turns this delicious comfort food into a handheld dinner idea that kids love! Crescent Roll Chicken Pot Pie is made with rotisserie chicken, frozen veggies, and packaged crescent rolls, this dinner comes together quickly.
Servings: 4
Calories: 396kcal
Ingredients
- 1 package crescent rolls For gluten-free use gluten-free puff pastry dough
- 1 cup cooked diced chicken
- 1 cup frozen mixed vegetables
- 2/3 cup chicken broth
- 1/3 cup milk
- 3 tablespoon butter
- 3 tablespoon flour or cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon celery seed
Instructions
- Preheat the oven. Preheat oven to 375 degrees.
- Make the roux. Over medium-high heat, melt butter. Whisk in the flour. Slowly whisk the chicken broth into the flour mixture a little at a time, whisking the whole time, making a roux. Bring mixture to a simmer and then slowly whisk the milk into the roux. Stir in spices and add the mixed vegetables and chicken.
- Fill the crescent rolls. Gently stretch the crescent rolls on the widest part and fill them with 1-2 tablespoons of the chicken mixture. Fold the sides over the chicken mixture, then fold the other end over the mixture, sealing shut. Continue until all crescents are filled. Place into an oven-safe skillet.
- Bake. Bake for 18-20 minutes or until crescents are golden brown.
Video
Nutrition
Calories: 396kcal | Carbohydrates: 34g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 857mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2621IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg