Dinner

Crescent Chicken Pot Pie is for Dinner.

Crescent Chicken Pot Pie takes 15 minutes to prepare.

Crescent Chicken Pot Pie takes 15 minutes to cook.

Crescent Chicken Pot Pie makes 8 servings.

The ingredients for Crescent Chicken Pot Pie are:

Milk, 1%, 2 cup
Flour, white, .25 cup
Light Butter, Salted, 4 Tbsp
Bullion - Chicken - Wyler's x 4 Cube
Kroger Colby and Monterey Jack Cheese shredded, 1 cup Water, tap, 1 cup (8 fl oz)
Tyson Boneless Chicken Breast Tenderloin 1 lb
Mixed Vegetable, Kroger frozen, 2 cup
Country style hashbrowns, 3 oz
Crescent Roll - Pillsbury - 1 can (8 rolls, unbaked)
Salt
Pepper

Here is how you make Crescent Chicken Pot Pie:

Preheat oven to 350?Cook chicken tenders in a skillet with a little salt and pepper until brown and cooked through. Set aside. Heat water and bullion in microwave until hot and bullion cubes are dissolved. Add milk. Set aside.In a medium saucepan, melt butter on medium high heat. When melted, whisk in flour until well blended. Stir continuously until bubbling. If flour "doughs" up, add a little of the milk/broth mixture and stir until bubbly.Slowly whisk in bullion broth and milk. Add cheese 1/4 cup at a time until fully incorporated. Stir continuously until thickened. If mixture does not thicken enough, add 1 tbsp cornstarch to 1/4 cup of cold water and mix, then pour into mixture and cook on high until thickened. Turn off heat and stir in mixed vegetables and hashbrowns. Dice or shred chicken and add to mixture. Pour mixture in 9x13 casserole dish.Open can of crescent rolls and lay evenly over top of casserole and bake for 15-20 minutes or until crust is golden brown and mixture is bubbly. 1 crescent triangle w/ 1 cup filling is 1 serving. Serving Size:?Makes 1 casserole dish with 8 servings

The nutritional information for Crescent Chicken Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 280.8

• Total Fat: 9.5 g
• Cholesterol: 44.0 mg
• Sodium: 813.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 1.1 g
• Protein: 13.4 g