Dinner

Chicken Pot pie with Cresent roll crust is for Dinner.

Chicken Pot pie with Cresent roll crust takes 10 minutes to prepare.

Chicken Pot pie with Cresent roll crust takes 15 minutes to cook.

Chicken Pot pie with Cresent roll crust makes 6 servings.

The ingredients for Chicken Pot pie with Cresent roll crust are:

16 ounces Chicken Breast (cooked), no skin, roasted
2 cup Boiled Potato (1/2 cup) No Skin no salt
2.75 cup Green Giant Frozen Mixed Vegetables
4 cup (8 fl oz) Water, tap
4 tsp Better Than Bouillon Chicken Base
.5 cup Flour, white
.25 tsp Pepper, black
.1 tsp Thyme, ground
.1 tsp Marjoram, dried
.1 tsp Garlic powder
.1 tsp Paprika
8 serving Pillsbury Cresent Roll (1 roll) (by MATMANCONN)

Here is how you make Chicken Pot pie with Cresent roll crust:

1. Mix flour, water and chicken base and bring to a simmer until it thickens.2. Add chopped cooked chicken, cubed cooked potatoes and 16oz bag of frozen mixed veg (peas, carrots, corn).3. Stir until warm.4. Transfer filling to 6 ramekins5. Top each ramekin with cresent roll (I use slightly more than 1 roll per dish).6. Bake at 350 for 12 minutes.7. Cool for 5 minutes before serving.Serving Size: 6 ~2cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BLOND1E.

The nutritional information for Chicken Pot pie with Cresent roll crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 361.9

• Total Fat: 10.5 g
• Cholesterol: 46.8 mg
• Sodium: 817.6 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 2.5 g
• Protein: 23.7 g