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Recipe Ingredients

  • 2 tablespoons butter
  • 1/2 cup frozen chopped onion
  • 1 (12-ounce) bag frozen peas and carrots
  • 3 cups frozen oven-roasted diced chicken
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 2/3 cup heavy cream
  • 1/2 teaspoon seasoned salt, divided
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) can refrigerated crescent roll dough

Recipe Directions

  1. Preheat oven to 375 degrees F. In a large, deep skillet over medium heat, melt butter. Add onion and cook 3 to 5 minutes or until softened. In a microwaveable bowl, heat peas and carrots 4 to 5 minutes or until thawed. Add chicken, peas and carrots, soup, heavy cream, 1/4 teaspoon seasoned salt, and the pepper to skillet; mix well.
  2. Heat chicken mixture 3 minutes, stirring occasionally. Pour mixture into a 9-inch, deep-dish pie plate.
  3. Unroll crescent dough and separate into 8 triangles. Arrange evenly over top with points touching in center. Fold and pinch excess dough around top edge of pie plate. Sprinkle top of crust with remaining 1/4 teaspoon seasoned salt.
  4. Bake 10 minutes, remove from oven, cover with foil, and bake an additional 15 to 20 minutes or until heated in center and crust is golden.
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Test Kitchen Tip:

To see the other winning recipes, check out Cheddar Potato-Crusted Beefy Casserole and “Nacho Fries” Topped Cheeseburger.

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