Crescent Crust Chicken Pot Pie
You don't have to be a master chef to pull off this simple Crescent Crust Chicken Pot Pie! This is such an easy dish to throw together on a busy weeknight. Crusty crescent rolls top off this easy, homemade chicken pot pie recipe.
Ingredients
- 3 boneless skinless chicken breasts, cubed
- 1 large potato, diced
- 3 mushrooms, diced
- 1/2 yellow onion, diced
- 1 can mixed vegetables, drained
- 1 can chicken gravy
- 1 can refrigerator crescent rolls
- Old Bay Seasoning
- salt and pepper, to taste
- 4 tablespoons olive oil
Instructions
- Pre-heat oven to 350 degrees F.
- Saute chicken in 2 tablespoons olive oil; season with seasonings. When chicken is cooked, remove from heat.
- Saute potatoes, onions, and mushrooms in 2 tablespoons oil until potatoes are almost cooked through.
- Combine chicken, potato mixture, more seasoning, gravy, and veggies, mixing well. Pour into a rectangular glass casserole dish and cover the top with crescent rolls. Bake for 35 minutes or until rolls are brown.
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