Chicken Pot Pie

 

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

2

teaspoons chopped fresh thyme leaves

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (103/4 oz) condensed cream of chicken soup

11/2

cups sour cream

4

cups chopped cooked chicken

2

bags (12 oz each) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

• 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
• 3 In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
• 4 On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
• 5 Bake 20 minutes or until crust is deep golden brown and filling is bubbly.