Cresent chicken and dumpling pot pie tonight 😋 serving with some potatoes and corn. Recipe is very simple. 2 cups shredded chicken 2 cans/tubes of cresent rolls and a bag of shredded Swiss cheese. On top add to cans of diluted cream of chicken soup. I throw in a splash of milk. Tip definitely cook your rolls with filling first than add sauce:)
Crescent Chicken and Dumpling Pot Pie
Ingredients:
- 2 cups shredded chicken
- 2 cans/tubes of crescent rolls
- 1 bag shredded Swiss cheese
- 2 cans of cream of chicken soup (diluted)
- A splash of milk
- Salt and pepper, to taste
- Optional: Chopped fresh parsley for garnish
Instructions:
- Preheat your oven to the temperature specified on the crescent roll packaging.
- In a mixing bowl, combine the shredded chicken with salt and pepper to taste.
- Unroll the crescent rolls and separate them into triangles. Place a generous portion of the shredded chicken in the center of each triangle, and sprinkle Swiss cheese on top.
- Roll up each crescent roll, enclosing the chicken and cheese, and place them seam-side down on a baking sheet. Bake the rolls according to the package instructions until they are golden brown and cooked through.
- While the rolls are baking, prepare the cream of chicken soup by diluting it with water according to the instructions on the cans. Add a splash of milk to the soup, stirring well to combine.
- Once the crescent rolls are done, remove them from the oven. Pour the diluted cream of chicken soup over the top of the rolls, ensuring they are well coated.
- Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly and the rolls are golden brown.
- Remove from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top for a burst of color and freshness.
- Serve your Crescent Chicken and Dumpling Pot Pie alongside some boiled or mashed potatoes and corn for a delicious and comforting meal.
Enjoy your delightful and easy-to-make pot pie!
