Easy Chicken Pot Pie

December 17, 2014

This is a modification of Betty Crocker’s Chicken Pot Pie recipe found here:


Serves 2-4


1 cup frozen peas and carrots

2/3 cup frozen cut green beans

1 cup cut-up cooked chicken (I bought a cooked rotisserie chicken from the grocery store and used about 1/3 of it)

1 can Campbell’s cream of mushroom with roasted garlic soup

1 can Campbell’s cream of chicken soup

1 can Pillsbury crescent rolls


1 Heat oven to 350ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9×1 1/4 inches.
2 Separate crescent rolls and lay flat over the top of the mix to form the top crust of the pie
3 Bake 25-30 minutes or until golden brown.


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