Crescent Chicken Pot Pie

Serve your family with this chicken pot pie that’s made using Green Giant® Valley Fresh Steamers® vegetables and Pillsbury® crescent dinner rolls - a tasty dinner.

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 8

Ingredients

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™ 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
426
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
),
Sodium
731mg
731%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 3 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.