Easy Chicken Pot Pie

Serves: 8
Total Calories: 351


1 (12 1/2-ounce) can chicken breast chunks, drained
1 cup milk
2 (10 3/4-ounce) cans cream of chicken soup, condensed
1 (16-ounce) bag frozen mixed vegetables
1/2 teaspoon salt
2 (14 1/2-ounce) cans diced new potatoes, drained
2 (8-ounce) cans crescent roll dough


Preheat oven to 400 degrees.

In a large frying pan, combine chicken, milk, and soup. Cook over medium-low heat, stirring constantly.When it starts bubbling, add mixed vegetables, salt, and potatoes. Simmer on low heat 5–7 minutes.

Roll out one can of crescent roll dough and place in bottom of a 9 x 13- inch pan. Pour filling over crust. Separate second can of crescent rolls. Place triangles over top, covering as much as possible. Bake 15 minutes, or until crescents are golden brown. Makes 8 servings.

Nutritional Facts:

Serves: 8
Total Calories: 351
Calories from Fat: 154

This Easy Chicken Pot Pie recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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