I love chicken pot pies. Always have, always will. When I was a kid, we’d get these pentagon shaped chicken pot pies that heated up in the microwave, almost like a hot pocket, but way, way better. They came in oversized boxes at Sam’s & I have yet to find them in my adult years. I do remember a koala bear on the packaging. Anyone know what I’m talking about here??
In my failing quest to find them I decided to woman up & make my own version, using crescent rolls, of course. This super easy recipe only calls for a handful of ingredients that are probably hiding out in your fridge right now. So, here’s what you’re making for dinner tonight.
You’ll need chicken, mixed veggies, cream of chicken soup & crescent rolls.
Shred chicken & mix with veggies & soup.
Unroll crescent roll dough & overlap 2 triangles one over the other. Spread out as large as you can.
Pile 1/4 of the mixture on the middle of the crescent rolls. Then fold each corner in over the mixture, starting with the larger, top sides & finishing with the 2 bottom corners. Press seams together where possible.
Continue with all crescent rolls. Brush with an egg white & sprinkle with parsley before baking.
Then bake according to package directions until the tops start to brown.
- 2 c. chicken (seasoned, cooked, shredded)
- 1 c. frozen mixed veggies (thawed)
- 1 can cream of chicken soup
- 1 pkg crescent rolls
- 1 egg white
- Preheat oven according to crescent roll package directions.
- Mix shredded chicken, veggies & cream of chicken soup.
- Unroll crescent roll dough & overlap 2 triangles one over the other, diagonally. Spread out as large as you can.
- Pile ¼ of the mixture in the middle of the crescent rolls.
- Fold each corner in over the mixture, starting with the larger, top sides & finishing with the 2 bottom corners. Press seams together where possible.
- Continue until 4 pockets are formed.
- Brush pockets with an egg white & sprinkle with parsley.
- Bake according to package directions, until tops are lightly browned.
Now enjoy with a nice side salad!
This recipe can easily be doubled, tripled, quadrupled for whatever your needs may be. You can even store leftovers in the freezer!
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