Chicken pot pie crescent ring, it’s what’s for dinner. I am somewhat obsessed with easy dinners lately. They allow so much more time for
binge watching Netflix or Amazon Video (I’m all caught up on Downton Abbey, now) and spending quality time with my family. Oh, yeah, more time for work and house cleaning, too. Yay (that’s a note of sarcasm).
Chicken Pot Pie is on of my favorite comfort foods and I’ve actually written about it several times… here’s my easy chicken pot pie recipe using frozen pie shells.
Chicken Pot Pie Crescent Ring Recipe
- 1 large can of Veg All or 1 bag frozen mixed vegetables
- 2 cups chicken (use a rotisserie chicken, canned chicken, or cooked and cubed (or shredded)
- 1 can cream of chicken soup
- 2 cans Pillsbury Crescent Rolls (yes, use Pillsbury I used off-brand rolls and they were a mess)
- Optional: Extra seasonings like salt, pepper, garlic, or even creole
- Preheat the oven to 375*.
- While oven is preheating open and pour Veg All in a medium bowl or cook frozen vegetables in the microwave.
- In a medium bowl, combine veggies, chicken, and soup. The mixture will be thick. Add in seasonings at this time if you choose to use them. I found that the canned soup added enough salt flavor, but if you like spice now is the time to add it.
- On an ungreased cookie sheet, arrange crescent rolls. See photo for reference. Notice you’ll be using them as rectangles, not tearing them apart into triangles. Leave the center open.
- Spoon chicken vegetable mixture onto the crescent rolls (see photo). Leave a little space in the center so you can wrap it all together. If you use a store brand crescent rolls, you might find they’re not as easy to work with. I have made several crescent rings with Pillsbury and they are great, but this one is a bit sloppy in comparison. If you are able to grab the Pillsbury crescent rolls, I highly recommend them.
- Pull dough over mixture and tuck into the middle, leaving the center open still. You might need to pinch the rolls together a bit but if there are any open spaces, it’s okay. The mixture is thick and shouldn’t leak out.
- Bake 20+ minutes until crescent ring is golden brown. Ours took 25 minutes, but oven temperatures vary and if you use a different brand of rolls that will make the time different as well. So, just watch it from 20 minutes on, looking through the oven door (without opening it) every few minutes.
- Allow to cool before slicing.
This easy chicken pot pie crescent ring recipe is economical, easy, and puts a new twist on comfort food. It’s a great family dinner meal idea. Enjoy!
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