Chicken Pot Pie

Beverley Williams


This is quick and easy. My kids and thier friends really like this recipe.

☆☆☆☆☆ 0 votes
20 Min
1 Hr 30 Min


1 c
cooked, cubed chicken
4 c
frozen, mixed vegetables
1 can(s)
condensed, cream of chicken soup
1 can(s)
condensed cream of mushroom soup
1 1/2 Tbsp
ground rosemary
1 can(s)
(8 rolls) rerigerated crescent rolls


1Preheat oven to 350 degrees.
2Cook vegetables according to directions until they are thawed and hot. Drain.
3In a large bowl, mix all ingredients except crescent rolls. **DO NOT DILUTE THE SOUPS.
4Place the mixture into a large casserole dish.
5Roll out the crescent roll dough being careful to NOT separate the rolls. Pinch gently to close the perforations.
6Cut the dough into 1 inch strips lengthwise.
7Place the strips in a lattice pattern on top of the mixture in the casserole dish. NOTE: If you are in a hurry you can just place the dough on the top to cover the mixture without cutting into strips or making the lattice pattern.
8Bake uncovered for 1 to 1 1/2 hours until the dough is cooked through. If it isn't cooked through but the top is getting too brown you can cover it with foil.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Kid Approved