Using a fork prick holes in the pastry.
Campbells chicken pot pie with crescent rolls.
Step 2 while the pastry is baking season the chicken as desired.
You can always customize this pot pie by adding extra vegetables or throwing in some shredded cheese.
Spread the crescent rolls over the top of the filling.
Using smart shortcuts like frozen vegetables pre cooked chicken canned soups and refrigerated crescent rolls means it is ready in 35 minutes or less.
Spoon the chicken mixture into the pie plate.
Let it cool slightly before serving.
Using a 9 inch pie plate as a template cut the pastry into a 9 inch circle.
Line the bottom of a 9 inch pie plate with 1 pie crust.
Step 2 stir the remaining 1 2 cup milk egg and baking mix in a small bowl.
Top each with about 2 teaspoons cheese.
Step 2 stir the soup milk chicken and vegetables in a medium bowl.
Place the remaining pie crust over the filling.
Stir the chicken soup and vegetables in a medium bowl.
Heat the oven to 400 f.
Lightly press the chicken mixture down so it s level.
Sprinkle with 3 4 cup cheese.
Place the pastry on the baking sheet.
Bake for 20 minutes or until golden brown.
Spread the batter over the chicken mixture the batter is thin but will bake up into a perfect crust.
My kids especially love this recipe and i think it is a great way to use up leftover chicken meat from roasted chicken.
Place in the oven and bake for 12 15 minutes until crescent roll dough is golden brown on top and cooked through.
Press the biscuits into the bottoms and up the sides of the muffin pan cups.
The crust is definitely the best part of this pot pie i usually make a double batch because my family enjoys a thicker crust.
Step 2 roll or pat the biscuits to flatten slightly.
If your family loves classic comfort food our list of quick and easy pot pies is sure to be a hit.
Roll the pastry into a 10 inch square.
Stir the soup 1 2 cup milk vegetables and chicken in a 9 inch pie plate or ovenproof skillet.
Heat the oven to 400 f.